LIGHTLY SPICED CAULIFLOWER FRITTERS WITH YOGHURT-CHERMOULA DIP
Healthy and light. DO make the dip or dressing suggested, even if you sub ingredients! It really gives the fritters a lift. Prep and cooking time are guesses, because it depends on so many factors. Prepping everything before starting cooking always helps to put together the final product much more quickly. I prepared it all halfway, and then had to leave it all and continue later. Cooking time depends on how large/small you make your fritters, and the size of your pan. Great way to get a veggie into your family. The weights/measures of the first 4 ingredients, as well as the seasoning, are not terribly important. Suit your tastes.
Provided by Zurie
Categories Cauliflower
Time 55m
Yield 14-16 fritters, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Parboil the cauliflower florets until just softened, then drain well in a sieve.
- Put into a deep mixing bowl, and stir in the finely chopped onion, parsley, fennel seeds and black pepper. With a large knife and a fork, cut through the cauliflower to make the florets very small.
- Into the cornflour stir the ground cumin and the sea salt (you'll need less salt if using fine kitchen salt, maybe 1 teaspoon).
- Separate the egg yolks and whites. Whisk the egg yolks, then add the cornflour slowly while whisking (an electric whisk works best). Add 1 - 3 tablespoons water to thin the mixture a little, but be careful not to add too much. Stir the egg yolk mixture into the cauliflower.
- With very clean whisks, whisk the egg whites to a soft peak stage, then fold the egg whites into the cauli mixture.
- Heat a generous layer of oil in a pan until quite hot. Drop heaped tablespoons of the mixture into the oil, and lower the heat. Fry until golden brown on one side, then flip over. If not happy, flip a 2nd time. This process takes about 2 minutes per side.
- You will have to cook the fritters in batches: take out batches and leave on kitchen paper to drain, then remove to an oven dish and keep warm. You'll also need to add more oil to the pan as you work.
- Dressing: Mix the chermoula with the salt and yoghurt, and serve on the side. You could substitute chermoula with harissa, but use less, as harissa can be hot.
- Serve as a side dish with meat and another veggie.
Nutrition Facts : Calories 166.2, Fat 5.6, SaturatedFat 2.2, Cholesterol 145.5, Sodium 1856.8, Carbohydrate 21, Fiber 3.2, Sugar 5.5, Protein 9
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Cinthia Paque
[email protected]These fritters are a great appetizer or side dish. They're also a great way to get your kids to eat their vegetables.
Catherine Kane
[email protected]I love the flavor of these fritters. The yogurt chermoula dip is the perfect finishing touch.
jahidul raj
[email protected]These fritters were delicious! I will definitely be making them again.
Noorhayatofficial
[email protected]I followed the recipe exactly and the fritters turned out perfectly. They were so good that I ate them all in one sitting!
Diana Smith
[email protected]These fritters were a great way to use up some leftover cauliflower. They were easy to make and turned out crispy and flavorful.
Ba alhaji Harou
[email protected]I'm not a huge fan of cauliflower, but these fritters were surprisingly good! The yogurt chermoula dip was also very tasty.
Heather Holden
[email protected]The fritters were a little bland for my taste, but the yogurt chermoula dip helped to add some flavor.
Mariah Anyiero
[email protected]These fritters were easy to make and turned out great! I served them with the yogurt chermoula dip, which was also delicious.
cris.killer3 ff
[email protected]I love cauliflower fritters, and this recipe is one of the best I've tried. The fritters were crispy on the outside and tender on the inside, and the yogurt chermoula dip was delicious.
Shahd Alaa
[email protected]These cauliflower fritters were a hit! The yogurt chermoula dip was the perfect complement to the crispy, flavorful fritters. I will definitely be making these again.