These cauliflower fritters are the latest Ottolenghi recipe I have tried from Ottolenghi the cookbook.
Easter has come and gone, tomorrow my husband will be back at work and I’m on sandwich making duty again. If only I still had a few of these cauliflower fritters knocking about and I’d have another easy lunch ready made for him.
As predicted, this Easter weekend the weather was wet. We went to Bath and got so drenched that we might as well have been in one. On Saturday we went to Canary Wharf to take Ted riding up and down on the Docklands Light Railway then yesterday we went to Cambridge and wandered about in a bemused state because everything was shut. Next year I vow to book a trip somewhere sunny!
The recipe for cooking these fritters says to fry them in 1.5cm of oil, anything which creeps towards deep frying scares me. Having tried it and discovered that like pancakes, they worked best when the pan was really hot towards the end of cooking, I think next time I would try frying them with far less oil and using my cast iron omelette pan. I’m not convinced the depth of oil really achieved anything other than spitting fat and me hopping about with hot spots on my wrists.
How do you spell yoghurt by the way? It’s one of my spelling blind spots, I always used to spell it yoghurt with an “h” but then noticed that pots in the supermarket said “yogurt” so dropped the “h”. The Ottolenghi book spells yoghurt with an “h” so I feel vindicated after years worrying I’d spelled (or is it spelt… another blind spot) it incorrectly. A quick visit to Wikipedia has set my mind at rest that both are acceptable in the UK.
But you don’t care about that. How do they taste? Crisp, mildly spicy and although I never would have thought to pair cauliflower with lime, it works beautifully.
Ottolenghi cauliflower fritters recipe with lime yogurt
From Ottolenghi: The Cookbook by Yotam Ottolenghi
Serves 4
Ingredients:
For the cauliflower fritters
1 small cauliflower (about 320g)
120g plain flour
3 tbsp chopped flat leaf parsley plus a few extra leaves to garnish
1 garlic clove, crushed
2 shallots, finely chopped
4 free range eggs
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground tumeric
1 1/2 tsp salt
1 tsp black pepper
500ml sunflower oil for frying
For the lime yoghurt
300g Greek yoghurt
2 tbsp finely chopped coriander with a couple of leaves reserved to garnish
grated zest of 1 lime
2 tbsp lime juice
2 tbsp olive oil
salt and pepper
The original recipe text is available in Ottolenghi The Cookbook.
Take a look at other Ottolenghi recipes previously featured on this site.
Absolutely GORGEOUS, Sarah! 🙂 What a fabulous combination of bright flavors and crispy goodness. 🙂 That yogurt sauce delights me no end. 🙂
Gosh you do get around the British Isles don't you? I'm envious. Love Bath (I'm a Bristol girl originally)but still haven't been to the re-opened Spa and spent three years at uni in Cambridge (the poly not the uni!)so have fond memories there. Sorry it rained for you.
My husband hates cauliflower and anything remotely spicy so I would have to make these for myself. I always spell it yoghurt but you're right – either goes.
I'm always get excited about new ways with veggies, and these fritters look scrummy. Thanks a lot!
Absolutely wonderful picture…Is this with the new cam? I really love cauliflower fritters. We have them a lot as fast food in Lebanon served with tahini sauce (tarator)
I love anything from Ottolenghi…but just havent tried to make anything as yet..maybe il give this a go..
oh tell me about the weather..it was such a disastrous weekend…and look at today..nice and sunny and high of 15..hmpffff
I life in north Greenwich, and i love riding right in front on the DLR..its like a roller coaster ride 😉