Cauliflower Fritters Recipe with Cumin and Mint Yogurt
These cauliflower fritters blend tender cooked cauliflower with spices like cumin, cinnamon, turmeric, and Aleppo pepper flakes for a warm, earthy flavor. The batter includes fresh parsley and onion, creating a fritter with crisp edges and a soft, slightly spiced interior. Served alongside a tangy mint yogurt, these fritters offer a fresh contrast and a moist finish. They suit snacks, appetizers, or light meals, especially when you want a vegetable-focused dish with a balance of fragrant spices and herbed yogurt.
Ingredients
- For the Mint Yogurt
- 1 cup Greek yogurt
- ½ tsp dried mint
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp salt
- For the Cauliflower Fritters
- 1 cauliflower cut into 1 ½-inch florets (3 cups florets, small
- 1 cup all-purpose flour
- 1 cup parsley finely chopped, fresh
- 1 onion finely chopped (about ¾ cup, small
- 2 egg
- 1 ½ tsp cumin
- ¾ tsp ground cinnamon
- ½ tsp Turmeric
- ½ tsp Aleppo pepper or ¼ tsp red pepper flakes
- ½ tsp baking powder
- kosher salt
- black pepper
- 1 cup sunflower oil
Instructions
- To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine and keep in the fridge until ready to serve.
- Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3 to 4 tablespoons of the cooking water) drain into a colander.
- Using a fork or a potato masher, crush the cauliflower, then transfer it to a large bowl.
- Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, Aleppo pepper flakes, baking powder, and 1 ¼ salt and a good grind of black pepper. Add 3 tablespoons of the cooking water and mix well to combine.
- Line a large plate with paper towels.
- In a large saute pan (about 9 inches wide), heat the oil. Once the oil is hot, carefully spoon 2 to 3 tablespoons of batter per fritter into the oil. You’ll need to do this in batches (adding 4 to 5 fritters at a time) so as not to crowd the pan, and use a spatula to keep them apart. Fry for about 4 to 5 minutes, flipping over halfway through, until both sides are golden brown (mine took 2 minutes on each side).
- Using a slotted spoon, transfer the cooked fritters to the prepared plate and set aside while you continue with the remaining batches.
- Serve warm or at room temperature, with the mint yogurt on the side.
Notes
- The mint yogurt adds a refreshing balance but can be omitted; in that case, a squeeze of lemon juice on the fritters brightens the flavor.
- The fritter batter can be refrigerated for up to one day before frying.
- Store leftover fritters in a sealed container in the refrigerator for 2 to 3 days; reheat carefully to maintain crispness.
- Tzatziki or tahini sauce can also complement the fritters as an alternative to the mint yogurt.
Nutrition Information
Nutrition Facts
Serving: 16 makes 10 to 16 fritters
Amount Per Serving
Calories 1796
% Daily Value*
| Calories | 179.6kcal | 9% |
| Carbohydrates | 9.5g | 3% |
| Protein | 3.7g | 7% |
| Saturated Fat | 1.6g | 8% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21.1mg | 7% |
| Sodium | 192.4mg | 8% |
| Potassium | 179.7mg | 4% |
| Fiber | 1.3g | 5% |
| Sugar | 1.5g | 3% |
| Vitamin A | 352.6IU | 7% |
| Vitamin C | 23.6mg | 26% |
| Calcium | 43.5mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.