Yield: 4 servings
Time: 30 minutes
Cauliflower fritters make great tapas or appetizers. I normally pair it with a yogurt lime sauce as a vegetarian option or I add some smoked salmon rolls to them for an elegant brunch choice. Can be prepared in advance, just leaving the frying for the last minute.
For the Fritters:
- 3/4 lb (340 g) cauliflower florets, broken into small pieces
- 1/2 cup (115 g) all-purpose flour
- 1/2 tsp baking powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 3 large eggs, beaten
- 2 scallions, thinly sliced
- 2 Tbsp Italian parsley, finely chopped
- 1 garlic clove, finely minced
- salt and freshly ground pepper to taste
- oil for frying
For the Yogurt-Lime Sauce:
- 1 cup (240 ml) Greek yogurt
- 2 Tbsp cilantro (fresh coriander leaves), finely chopped
- 1 tsp lime zest
- 2 Tbsp fresh lime juice, or to taste
- 2 Tbsp extra virgin olive oil
- salt and pepper to taste
Combine all ingredients for the yogurt-lime sauce in a bowl. Taste it. The sauce should be on the tart side. Adjust seasoning if necessary. Refrigerate until ready to serve.
Bring water to a boil in a saucepan. Add salt and cauliflower. Simmer over medium heat until soft. About 15 minutes. Drain. Set cauliflower over paper towels to cool and to absorb residual water.
In the meantime, combine flour, baking powder, cumin, turmeric, beaten eggs, scallions, parsley, garlic, salt and pepper in a bowl. Wisk all until a smooth batter results. Add cauliflower florets and mixed it until all is well incorporated. If necessary, break up large florets with the back of a wooden spoon to obtain a more homogeneous batter.
Heat oil in a skillet over medium-high heat. Spoon in 2 tablespoons of cauliflower mix per fritter. Fry in small batches, adjusting the heat so fritters cook evenly and do not burn on the outside too quickly. About 3-4 minutes per side. Drain fritters on paper towels and keep them warm. Serve garnished with lime sauce and smoked salmon on top.