Spiced cauliflower fritters
- 1 cauliflower
- 4 eggs
- Plain flour
- Chaunk (curry tempering)
- 1 shallot
- Fresh coriander
Make a light chaunk (curry tempering) with cumin and mustard seeds, turmeric, chopped fresh red chilli, sliced garlic and a diced shallot.
Cut the cauliflower up into florets and boil until tender. Chop and mash roughly into small pieces.
Into a cooled chaunk (curry tempering) add the cauliflower and some chopped coriander.
In a bowl mix the eggs, a couple of pinches of salt and enough flour to make a smooth, stiffish batter. Pour into the cauliflower and spices and combine well.
Get a frying pan on the go and add a touch of oil. Add half a ladle-full of the cauliflower mixture to the pan, enough to form a fritter about a centimeter thick and five centimeters in diameter. Make as many fritters as mixture you have for.
Fry them gently for a few minutes on each side. The fritters will turn golden, slightly crispy on the outside and cooked, but still moist, on the inside.
This recipe is a take on Yotam Ottolenghi's cauliflower fritters.
1st September 2017