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Cauliflower-and-Cumin Fritters


"These are not your usual fritters," says cookbook author Yotam Ottolenghi. His are pancake-like, packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves lime-spiked Greek yogurt.

Rate this recipe 4.6/5 (5 Votes)


  • 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
  • 2 About 2 cups sunflower oil, for frying


Preparation time 60mins
Cooking time 60mins
Adapted from


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.
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.
Drain the fritters well on paper towels. Garnish with the parsley leaves and serve hot or warm with the lime sauce.

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