Cauliflower And Cumin Fritters Recipes

CAULIFLOWER FRITTERS RECIPE WITH CUMIN AND MINT YOGURT

Steps:

• 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.

CURRIED CAULIFLOWER FRITTERS

Steps:

• First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
• Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
• Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
• Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
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PERFECT CAULIFLOWER FRITTERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
• Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

CAULIFLOWER FRITTERS

Steps:

• Process cauliflower in a food processor finely minced; transfer to a large bowl.
• Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
• Heat enough olive oil to cover the bottom of a frying pan over medium heat.
• Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

CAULIFLOWER-AND-CUMIN FRITTERS

Steps:

• MAKE LIME SAUCE:
• Put all of the ingredients in a bowl and whisk well. Taste-the flavor should be vibrant, tart and citrusy-and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.
• PREPARE THE FRITTERS:
• Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.
• Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.
• In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter. Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don't burn. They should take 3 to 4 minutes on each side.
• Ingredients LIME SAUCE 1 1/3 cups plain full-fat Greek yogurt 2 tablespoons finely chopped cilantro 1 teaspoon finely grated lime zest 2 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground pepper FRITTERS 1 small cauliflower, about 3/4 pound, cut into little florets Scant 1 cup all-purpose flour 3 tablespoons finely chopped parsley, plus whole leaves for garnish 2 shallots, finely chopped ( 1/4 cup) 1 garlic clove, minced 4 large eggs, preferably organic 1 1/2 teaspoons ground cumin 1 teaspoon ground cinnamon 1/2 teaspoon turmeric 1 1/2 teaspoons salt 1 teaspoon freshly ground pepper About 2 cups sunflower oil, for frying How to Make It Step 1 Make the lime sauce Put all of the ingredients in a bowl and whisk well. Taste-the flavor should be vibrant, tart and citrusy-and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour. Step 2 Prepare the fritters Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain. Step 3 Prepare the fritters Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon. Step 4 Prepare the fritters In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter. Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don't burn. They should take 3 to 4 minutes on each side. Step Step 5 Prepare the fritters
• Fruity, full-bodied white, such as a Côtes-du-Rhône Blanc.

CAULIFLOWER FRITTERS

Steps:

• Preheat the oven to 350°F
• Bring a medium saucepan of salted water to a boil.
• Add the cauliflower and cook for 2 minutes.
• Drain well, then spread the cauliflower on a paper towel-lined baking sheet to cool; pat the cauliflower dry.
• In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice.
• In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form.
• Fold in the cauliflower and the spice mixture.
• Heat a large nonstick skillet.
• Very lightly oil the skillet.
• Drop tablespoons of the fritter batter into the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes.
• Reduce the heat to moderate and cook until browned on the other side, about 2 minutes.
• Transfer the fritters to a large rimmed baking sheet.
• Repeat with the remaining batter, coating the skillet with oil as needed.
• In a small bowl, blend the yogurt or sour cream with the 1 1/2 teaspoons of olive oil and season with salt.
• Reheat the fritters in the oven, about 2 minutes.
• Garnish each fritter with 1/2 teaspoon of yogurt sauce and some caviar.
• Transfer to a platter and serve.
• *MAKE AHEAD The fritters can be fried earlier in the day and kept at room temperature. Reheat before serving.