Cauliflower-and-Cumin Fritters

By DreiFromBK

Ingredients

• 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
• 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

Details

Servings 4
Cooking time 60mins
Adapted from foodandwine.com

Preparation

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.