Cauliflower Fritters
User Reviews
5
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Prep Time
15 mins
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Cook Time
24 mins
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Total Time
39 mins
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Servings
4
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Calories
408 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Cauliflower Fritters
Description
These fritters begin by cooking cauliflower pieces until tender and then mashing them gently while leaving some texture. Incorporating flour, finely chopped parsley, diced white onion, eggs, and a medley of spices—cumin, cinnamon, turmeric, and Aleppo chile flakes—creates a flavorful batter. Baking powder adds lightness while salt and pepper season the mixture evenly.
The batter is formed into spoonfuls and pan-fried in vegetable oil over medium heat until each side is golden brown and crisp. This method yields fritters with a soft interior and a crunchy exterior. The mint yogurt sauce, made from plain Greek yogurt mixed with lemon juice, olive oil, dried mint, and kosher salt, complements the fritters with a cooling and tangy element. Lemon slices provide an optional bright citrus note.
Serve the fritters warm with the yogurt sauce for dipping or drizzling. These fritters can function as appetizers, snacks, or a side dish and offer a mix of earthy, herbal, and aromatic flavors making them versatile at the table.
The recipe adapts spice level by substituting Aleppo chile flakes with regular red chili flakes if desired and originates from the cookbook Falastin, which influences the flavor profile.
Ingredients
Mint Yogurt Sauce
- 1 cup yogurt plain, Greek
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp dried mint
- ½ tsp kosher salt
Fritters
- 3 cups cauliflower cut into 1 1/2 inch pieces
- 1 ¼ cup flour
- 1 cup parsley finely chopped, fresh
- 1 cup white onion diced
- 2 egg
- 1 ½ tsp cumin ground
- 1 tsp cinnamon
- ½ tsp Turmeric
- ½ tsp Aleppo chile flakes See Note 1
- ½ tsp baking powder
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup vegetable oil for frying
- 1 lemon sliced
Serve (option)
- tahini yogurt sauce
Instructions
- Stir together all the Mint Yogurt ingredients in a small bowl. Cover and refrigerate until ready to serve.
- Bring a medium saucepan of salted water to the boil and add the cauliflower. Simmer for 4 minutes. Reserve 1/4 cup of cooking water, set aside. Drain into a colander.
- Transfer cauliflower to a large bowl and slightly mash with potato masher or fork. Keep chunks, do not mash completely. Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, chile flakes, baking powder salt and black pepper. Add the reserved cooking water and mix thoroughly.
- Heat the oil in a large skillet. When it starts to shimmer add 3 tablespoon of batter to the pan. Working in batches of 4 at a time, fry for 5 minutes, flipping once, until golden brown on both sides. Transfer to a aper towel lined plate or tray. Repeat with remaining batter and serve warm with Yogurt Sauce and lemon slices.
Notes
- Use Aleppo chile flakes for milder heat or substitute with less red chili flakes if preferred.
- The fritters are best served warm with mint yogurt sauce and lemon for brightness.
- The recipe is adapted from the cookbook "Falastin," capturing flavors influenced by Middle Eastern cuisine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 1305mg | 54% |
| Potassium | 585mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1485IU | 30% |
| Vitamin C | 76mg | 84% |
| Calcium | 172mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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