I love cauliflower, and I love finding new, interesting ways to cook it. Here’s a simple recipe for cauliflower fritters. It takes its influence from Indian vegetable pakora’s but gives the little fritters more of a middle eastern slant with the use of my favourite spice, cumin and one of my favourite herbs, dill. They’re light and fresh with a little spice from the chilli to liven up things. Great with fish or meat and even as a simple vegetarian starter too. Splendid.
2 cups raw cauliflower (finely chopped)
1 1/2 teaspoons ground cumin
2 small fresh red chillies (finely chopped)
1 cup plain flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon salt
2 tablespoons fresh dill (chopped)
freshly ground black pepper
1 tablespoon fresh coriander (for garnish)
1 lime (cut into wedges, for garnish)
olive oil (for frying)
Mix together the flour, cumin, baking powder, salt and pepper in a large bowl. In a separate bowl, whisk together the milk and eggs then gradually pour into the flour mix, beating constantly. Mix in the cauliflower, chillies and dill.
Heat a medium frying pan with 1 tablespoon of oil over a medium/high heat. When hot, drop a tablespoon measure of the batter into the pan and repeat with a few more. When each side turns brown, turn over and brown the other side (about 2 minutes per side). Drain on paper towels and add a tablespoon more oil with each batch. Serve immediately.
Arrange on a large serving platter, sprinkle over the coriander and arrange the lime wedges around to squeeze over just before eating.
I ate mine with some delicious marinated lamb steaks cooked on the BBQ, a simple green salad and some greek yoghurt mixed with coriander and lime juice.