CAULIFLOWER FRITTERS RECIPE WITH CUMIN AND MINT YOGURT
Easy, perfectly fluffy cauliflower fritters with fresh parsley and a few warm Middle Eastern spices including cumin, turmeric, and Aleppo pepper (you can use red pepper flakes instead, if you need more heat). These are great right off the pan or at room temperature with the mint yogurt or with a simple splash of lemon juice!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 19
Steps:
- To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine and keep in the fridge until ready to serve.
- Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3 to 4 tablespoons of the cooking water) drain into a colander.
- Using a fork or a potato masher, crush the cauliflower, then transfer it to a large bowl.
- Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, Aleppo pepper flakes, baking powder, and 1 ¼ salt and a good grind of black pepper. Add 3 tablespoons of the cooking water and mix well to combine.
- Line a large plate with paper towels.
- In a large saute pan (about 9 inches wide), heat the oil. Once the oil is hot, carefully spoon 2 to 3 tablespoons of batter per fritter into the oil. You'll need to do this in batches (adding 4 to 5 fritters at a time) so as not to crowd the pan, and use a spatula to keep them apart. Fry for about 4 to 5 minutes, flipping over halfway through, until both sides are golden brown (mine took 2 minutes on each side).
- Using a slotted spoon, transfer the cooked fritters to the prepared plate and set aside while you continue with the remaining batches.
- Serve warm or at room temperature, with the mint yogurt on the side.
Nutrition Facts : Calories 179.6 kcal, Carbohydrate 9.5 g, Protein 3.7 g, SaturatedFat 1.6 g, TransFat 0.1 g, Cholesterol 21.1 mg, Sodium 192.4 mg, Fiber 1.3 g, Sugar 1.5 g, ServingSize 1 serving
CAULIFLOWER FRITTER RECIPE BY TASTY
Here's what you need: cauliflower, salt, black pepper, garlic, onion, fresh parsley, wheat flour, grated parmesan cheese, egg, chive, oil, sour cream
Provided by Tasty
Categories Appetizers
Time 30m
Yield 5 servings
Number Of Ingredients 12
Steps:
- Microwave cauliflower for 15 minutes or until tender.
- Mash cauliflower, mix in salt, pepper, garlic, onions, parsley, flour, grated parmesan and egg.
- From patties with the mashed cauliflower mix. Coat both sides of patties with wheat flour.
- Fry in oil until golden brown and crispy on both sides.
- Add sour cream or chives to taste.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 19 grams, Fat 8 grams, Fiber 3 grams, Protein 7 grams, Sugar 3 grams
CAULIFLOWER FRITTERS
These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty. I've made these a number of times for my family and friends.
Provided by BETTYCOOK
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Process cauliflower in a food processor finely minced; transfer to a large bowl.
- Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
- Heat enough olive oil to cover the bottom of a frying pan over medium heat.
- Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Cholesterol 107.9 mg, Fat 4.9 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 682.2 mg, Sugar 4.3 g
PERFECT CAULIFLOWER FRITTERS
This is one of mums recipe's that everyone just loves. It's versatile as you can add just about any vegetable. Perfect as an appetizer.
Provided by mumof2
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
- Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 19.6 g, Cholesterol 35 mg, Fat 2.1 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 49.3 mg, Sugar 2.7 g
CAULIFLOWER FRITTERS
Provided by Molly O'Neill
Categories side dish
Time 25m
Yield About 6 servings
Number Of Ingredients 8
Steps:
- Break the cauliflower into fairly large florets. Bring a large pot (2/3 full) of salted water to a boil. Add the florets and cook 1 minute. Immediately drain and plunge them into cold water to cool. Drain again and pat dry between paper towels.
- Combine the self-rising flour, sugar, salt and pepper. Stir in the beer and set the batter aside.
- In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
- In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 446 milligrams, Sugar 3 grams, TransFat 0 grams
CAULIFLOWER FRITTERS
Provided by Alex Guarnaschelli
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the sauce: Put all of the ingredients into a bowl and toss to combine.
- For the fritters: In a medium bowl, sift together the flour, turmeric and ground ginger. Add 1 tablespoon of canola oil and whisk in the beer. Set aside in a warm place because, like a bread dough, it will puff up slightly.
- Put the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to coat.
- In a large pot, over medium heat, add the remaining 6 cups of canola oil and heat to 350 degrees F.
- Prepare a baking sheet fitted with paper towels or a kitchen towel to drain the florets as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon or spider (Chef's Note: Alternatively, use your fingers), and submerge them into the batter. It should coat the pieces lightly. (Chef's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.)
- Test 1 piece of cauliflower to check for seasoning. Drain the excess batter and lower the cauliflower bite into the oil. It should bubble slightly and the cauliflower should gradually rise to the surface. Fry until golden brown on all sides and transfer the piece to a kitchen towel. Season with salt and, when cool enough, taste. Season the remaining uncooked cauliflower with salt, if desired, prior to dredging in the batter. Fry the cauliflower in small batches and drain on the prepared baking sheet. Season with salt, if desired, and transfer to a serving bowl. Garnish with the Cilantro-Ginger Sauce and serve immediately.
PASSOVER CAULIFLOWER FRITTERS
A nice change for Passover, reminiscent of Hanukkah latkes. Flour can be easily substituted for the matzah for non-Passover use. Servings and cook time are hard to determine...I've indicated an approximate amount of time for each.
Provided by dojemi
Categories Healthy
Time 30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Boil cauliflower till soft.
- Drain and mash.
- Mix together mashed cauliflower, matzah meal, eggs and seasonings.
- Heat some oil in a frying pan.
- Drop by tablespoons into the frying pan.
- Cook on both sides until nicely browned.
- Remove from pan, drain on paper towels.
Nutrition Facts : Calories 21.7, Fat 0.6, SaturatedFat 0.2, Cholesterol 21.1, Sodium 11.8, Carbohydrate 3.1, Fiber 0.4, Sugar 0.4, Protein 1.2
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