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¾ view of a plate of cauliflower fritters with the mint yogurt in the center
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Cauliflower Fritters

Course Appetizer, Side Dish
Cuisine palestinian
Servings 4 (as a side)
Author Sarah Mir

Ingredients

Cauliflower Fritters

  • 3 cups Cauliflower florets (1 small cauliflower)
  • 1 cup all purpose flour
  • ½ cup chopped parsley
  • ½ cup chopped cilantro
  • ½-3/4 cup finely minced onion (approx one onion)
  • 2 eggs (beaten)
  • 2 tsp ground cumin
  • ⅓ tsp ground cinnamon
  • ½ tsp cayenne / red chili powder
  • ½ tsp chili flakes
  • ½ tsp baking powder
  • salt and pepper to taste (I usually put 1 level tsp salt)

Mint Yogurt

  • 1 tbsp chopped mint (1 tsp if using dried)
  • 1 cup yogurt (greek or plain)
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ tsp salt

For Serving

  • lemon wedges (optional)

Instructions

  • Boil the cauliflower florets in a medium pan for 4-5 minutes or until tender enough to mash but not totally mushy. Reserve ¼ cup of the cooking water
  • Drain the florets and tip them into a bowl, mash lightly
  • Gently toss in the flour, spices, baking powder, onions and then add the eggs and mix just to coat - don't over mix.
  • Add a little of the 'cauliflower water' using just enough to get a slightly runny batter.
  • Heat oil in a saute pan or a frying pan and when it's hot carefully place large spoonfuls of the batter in the oil, making sure it leave space enough to flip between your fritters.
  • Cook for 3-4 minutes on each side until a beautiful golden.
  • Use a slotted spoon to remove the fritters from oil, and drain of excess grease on a wire rack or a paper towel before serving.
  • Repeat until your batter is used up and serve with mint yogurt and lemon wedges

Mint Yogurt

  • Combine the yogurt ingredients in a bowl, whisking well. Adjust seasoning to personal preference.