Yotam Ottolenghi’s – Cauliflower & Cumin Fritters with Lime Yoghurt
If I was to suggest one recipe from the “Ottolenghi” cookbook for anyone to try it would be this one. I have lost count of the number of times I have made these fritters, and everyone who tries them enjoys them (I personally love them!) and people find it hard to believe that cauliflower, and such a simple recipe can produce something so tasty.
Either as part of a banquet/mezze with other dishes, or as a starter alone, these are particularly flavourful fritters. Serve as here with a lime yoghurt sauce, or with a similar garlicy yoghurt sauce (qs below but with one or two crushed garlic cloves mixed in) they are always a winner.
The book also suggests serving in pittas, similar to a falafel sandwich pitta, but personally I feel this is too doughy, and they are best eaten with the sauce and possibly some salad,
This recipe makes a good amount – 12-15 dependent on the cauliflower size you use and easily serves 4 according to the book – these keep well in the fridge, or even freezer, if you have leftovers – though I find that we seldom have any left over for long.
Ingredients
1 small cauliflower (approx. 320g) – I often cook more cauliflower in the water tll soft and freeze it once cooled to use another day in this recipe
120g Plain Flour
3 tablespoons Chopped Flat Leaf Parsley – plus extra to garnish – As my partner does not like parsley at all, I often substitute this for coriander leaves, and find it excellent
1 Clove of Garlic, crushed – I have used minced garlic paste regularly
2 shallots, finely chopped – white onions will do if no shallots handy
4 large eggs
1½ teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
1½ teaspoons salt
1 teaspoon ground black pepper
Sunflower oil for frying (approx. 500ml)
For the Lime Yoghurt Sauce
300g Greek Yoghurt
2 tablespoons chopped coriander
Grated zest of 1 lime
2 tablespoons lime juice – or more to taste. Sometimes I have used bottled lime juice and no zest as all I had available
2 tablespoons olive oil – extra virgin, or not – either will do
Salt and pepper for seasoning
Method – this is way I make it, not necessarily the same steps as the recipe in the book!
Firstly make the sauce, as this can be made in advance, and is best kept in the fridge until ready. According to the book this sauce can be left for up to an hour before, but I think a cold sauce with the warm fritters works well. I also make a similar one sometimes (Yoghurt, salt, olive oil and garlic to taste) as something contrasting and different.
In a bowl mix together all the sauce ingredients and give them a good stir to combine the flavours. Taste and adjust to your personal preferences, with more salt or lemon. You are looking for a sharp, citrus taste with the sauce.
Cut of all the leaves of the cauliflower until you just have the white flesh. Separate and cut into florets that fit your pan. Using a large pan, enough to take the cauliflower and allow some room, boil some salted water, then add the florets and cook for 15 mins. You really want the cauliflower soft, but not a mush.
Whilst the cauliflower is cooking, then prepare the rest of the batter ingredients.
I use a large bowl and simply put all the ingredients in, then whisk together by hand with a balloon whisk until you have a smooth batter like consistency.
Once the cauliflower is cooked, drain in a colander and shake of the excess water. Whilst still hot empty the cooked cauliflower into the batter and break down the cauliflower into the batter. I have done this with potato masher, forks and spoons and find that if the cauliflower is cooked enough a simple wooden spoon is enough to mix together the ingredients and form the finished batter. You still want some texture in the batter of the cauliflower in my opinion and not to be too smooth.
Now all is left is to cook the fritters.
Put the sunflower oil in a large wide pan, or a wok, and heat up until very hot. The book suggests a depth of approximately 1.5cm if you want an idea, but you are deep frying so as long as you are sensible are careful go with what you feel comfortable with.
Spoon some of the batter into the hot oil. The book suggests about 3 tablespoons in a “generous” portion and the images show larger, flatter shapes than mine. . I personally prefer smaller fritters, and usually aim for a good heaped tablespoon for mine. Basically whatever you prefer, and I suggest experiment yourself as I did.
Cook these for about 3-4 minutes carefully turning them as the cook to ensure even cooking. They are best fried in small batches so as not too cool the oil down too much and cook evenly. They should be golden and cooked through when you take them out – I normally sacrifice one by cutting it through and checking they are cooked through to ensure I know they are ready and adjust the timings to suit.
Once cooked, drain on kitchen paper and keep warm (I use a low oven) until all batches have been cooked, then serve with the sauce.
Enjoy!
