Cauliflower Fritters

Another Ottolenghi fritter to die for - and frankly, the cauliflower is very underrated in general - is actually delicious.


  • Small Cauliflower (or half)
  • 60g Flour
  • 1 Onion, chopped finely
  • Large tsp Cumin
  • Small tsp Coriander
  • Small tsp Turmeric
  • Chopped Fresh Parsley
  • 1 Garlic Clove
  • Oil for frying

Boil a small Cauliflower (or half a larger one) for 10-15 mins or until soft to the point of a knife.  When cooked – drain and break into pieces – the cauliflower needs to be soft enough that you can squash it up a bit!

Mix up the Flour and Eggs

Add the chopped Onions, Cumin, Cinnamon, Turmeric, crushed Garlic and choped Parsley – mix everything together very carefully

Add the chopped Cauliflower

The batter mixture should be easy to dollop – so heat a pan with some oil, and spoon fritter sized spoonfuls into the pan when it is really hot.  Turn the heat down to medium and cook for 3 or 4 minutes on each side – or until golden and cooked

I cook these in advance and put them on a baking tray ready to re-heat at 180˚c for 10 minutes just before serving – with a light dip or some chilli sauce

[From Ottolenghi's The Cookbook]

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