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Wednesday, September 23, 2009

Cauliflower & Cumin Fritters w. Lime Yogurt

Oh, you thought I just bought the Ottolenghi cookbook without a superior motive? Without something so serious it couldn't be, hey, found in a book in this country? Well think again.

If there is one word that can make me jump on amazon, buy a $30 hard-copy, and ship it from the UK, all within the first 10 minutes of hearing it, that word is.....FRITTER!

These fritters were first pitched by Nick's (previously mentioned) boss Pam Butz - her rave review was just an excuse to add yet another volume to my massive cookbook collection, all to make a meal out of fritters (well we ate a little salad on the side...mixed greens w. a mustard vinaigrette). The flavors in these delectable little patties remind me of the very best samosas - smokey and spicy but also creamy and rich.

Cauliflower & Cumin Fritters:
from Ottolenghi the Cookbook
1 small cauliflower
1 cup flour (I used whole wheat but regular is fine too, for GF use your favorite flour)
3 tbsp chopped flat-leaf parsley
1 garlic clove, crushed
2 shallots, finely chopped
4 farm fresh eggs
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 1/2 tsp salt
1 tsp black pepper
sunflower oil (enough to coat the bottom of your skillet)

1. Put all the sauce ingredients in a bowl and whisk well. Taste - looking for a vibrant, tart, citrusy flavor - and adjust the seasoning. Chill or leave out up to an hour.
2. To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into little florets. Add them to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.
3. While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt & pepper in a bowl and whisk together well to make a batter. When the mixture is smooth and homogeneous, add the warm cauliflower. Mix to break down the cauliflower into the batter.
4. Pour the sunflower oil into a wide pan to a depth of 1.5 cm and heat up. When it is very hot, carefully spoon in generous portions of the oil. Space the fritters apart with a spatula if need be - making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don't burn. They should take 3-4 minutes on each side.
5. Remove from the pan and set on a kitchen towel. Serve with the sauce on the side.

Lime Sauce:
1 cup Greek yogurt
2 tsps finely chopped cilantro
grated zest 1 lime
2 tsp lime juice
2 tbsp olive oil
salt & pepper


  1. mmmm...fritters! These look great! I have been eyeing that cookbook too. You may have just talked me into it!

  2. Does anyone know how many this will make?

  3. Good Question! My batch made about 15-18 silver-dollar size fritters. However, you can laddle out the batter in smaller portions to make appetizer bites or a bit larger for fuller cakes. Good luck!

  4. I'm working my way through this amazing book, recipe by recipe. Made these fritters last night. Amazing.

  5. I am totally going to be making these for alternative latkes for Hanukah! thanks for the idea :)
    I am also a fellow IIN grad! Love you website!


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