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Cauliflower Fritters


Cauliflower Fritters name

1 small cauliflower

120g of plain flour (or chickpea flour or a mix of the two)

1 tablespoon Italian parsley

1 garlic clove     

2 shallots finely chopped

4 eggs   

1 ½ tsp ground cumin    

1 tsp ground cinnamon                  

½ tsp turmeric  

500ml cooking oil

Salt and pepper

Cut the cauliflower into small florets. Add them to a large pan of boiling salted water and cook until soft. Gently fry the shallots in a little oil until translucent but not brown. Set aside. Mix flour, spices, 1 ½ tsps of salt and 1 tsp of black pepper. Add eggs, cooked shallot, parsley and whisk together to make a batter. Add cooked cauliflower and mix until the cauliflower is broken up. Heat oil in wide shallow pan (the oil should measure 1.5cm up the side of a pan). When oil is very hot add around 1/3 c of batter mixture per fritter. Don’t overcrowd the pan or they won’t cook properly. They take about 3 – 4 minutes on each side. Drain well on paper towels. Delicious served with a simple yoghurt sauce of natural yoghurt, lime juice, coriander and olive oil.


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