Cauliflower and cumin fritters with a lime yoghurt dip

Photo by Yotam Ottolenghi (just ’til I take one!)

Product DetailsYotam Ottolenghi is a culinary genius, who, if you haven’t heard of him I suggest you take time to find out – cuz all of his food is delicious……………….This recipe is taken from his first book “Ottolenghi, The Cookbook”  and is one of  many recipes which will tingle your taste buds………… BUY IT AS SOON AS YOU CAN!

I thought that as this was my first test post, I would return to it and share this very addictive and tasty dish with you all. It takes a bit of preparation, but can be made well in advance and is perfect for getting the love of your life (or even a prospective one!) to acknowledge you are a culinary whiz kid who deserves a night of wild passion for your stupendous efforts………….. try to wait until the fitters are eaten…………… you don’t want to look too eager do you?

Serves: 4 people

Preparation: 30 minutes

Cooking: 10 minutes


1 small cauliflower (about 320g)
120g plain (all purpose) flour
3 tbsp chopped flat-leaf parsley, plus a few extra leaves to garnish
1 garlic clove, crushed
2 shallots, finely chopped (or 1 small onion)
4 free-range eggs
1½ tsp ground cumin
1 tsp ground cinnamon
½ tsp ground turmeric
1½ tsp salt
1 tsp black pepper
500ml sunflower oil for frying

Lime sauce:
300g Greek yoghurt
2 tbsp finely chopped coriander
grated zest of 1 lime
2 tbsp lime juice
2 tbsp olive oil
salt and pepper to taste


Put all the ingredients for the sauce in a bowl and whisk well, give it a taste and adjust to your liking. Chill or leave out for up to an hour.

Cut the cauliflower into small florets, add to a pan of salted, boiling water and cook for about 15 minutes, or until they are soft. Drain into a colander, making sure as much water and steam  as possible is allowed to escape.

Whilst the cauliflower is cooking, put the flour, garlic, shallots (or onion), chopped parsley, eggs, spices and salt and pepper in a bowl and whisk together. You should end up with a smooth batter without any floury lumps in it.

Add the well drained cauliflower and whisk again to break down the cauliflower into the mix.

Pour the sunflower oil into a wide shallow pan to a depth of about 1.5cm and heat up. When it is hot, spoon in generous portions of the mixture (about 3 tablespoons per fritter) into the pan. Be careful at this point as the oil will be very hot – and lets face it you don’t want oil down your best jeans do you? Space the fitters apart with a fish slice and allow to cook for around 3 or 4 minutes per side.

Drain each batch on a few layers of kitchen paper and keep them warm.

Garnish with coriander or flat-leaf parsley leaves and serve with the sauce on the side.

*Remember to cook them in small batches and don’t allow the oil to get too hot or they will brown on the outside and be raw in the middle! My advice is to cook one on it’s own to start – just to get the hang of it*


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