Monday, August 19, 2013

Cauliflower Fritters with Lime Yogurt

Prior to serving

We also served this with cucumber salad 

Limes apparently don't exist in Austria so we used Lemon

My cousin  J has been reminding me to post and I kept forgetting. Well today is her birthday, so I figured I should really get to it. She played a big part of this post, as the recipe is from a cookbook she gave me for my birthday Ottolenghi: the Cookbook  which is just filled with delicious recipes. J also helped cook and took the photos. She will soon be the main photographer for Double Trouble once she comes to Canada. I can't wait!

I was on a 10 day hiking trip in the alps. It was an incredible experience. I  enjoyed German and Austrian specialties such as Spetzle and Kaiserschmarrn  and some yummy Italian pizza. It was nice not to have to cook, although it was great to get back into the kitchen upon my return.

Everyone was quite concerned that with 1 small cauliflower there would not be enough for the 6 of us to eat but it made plenty.

- 1 small cauliflower
- 120g plain flour (1 cup)
- 3 tbsp chopped parsley
- 1 garlic clove
- 2 shallots
- 4 eggs
- 1 1/2 tsp ground cumin
- 1 tsp cinnamon
- 1/2 tsp turmeric
- 1 1/2 tsp black pepper
- 500 ml sunflower oil for frying

Lime Sauce
- 300g greek yogurt
- 2 tablespoons finely chopped coriander
- grated zest of one lime
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- salt and pepper

-Combine ingredients for yogurt sauce. Cover and chill until ready to eat so the flavours can combine.
- For the fritters, cut cauliflower into florets and put in a pan of boiling salted water and cook for about 15 minutes. You want it to go really soft so that it will fall apart when you add it to the batter later.
- In a bowl whisk together the flour, coriander, garlic, shallots, eggs, cumin, cinnamon and tumeric until you have a well combined and smooth thick batter.
-Once the cauliflower is cooked, drain it and add it to the batter. Stir with a fork until the florets have broken up into small pieces and everything is well combined.
-Heat some olive oil in a large frying pan. Once hot spoon in the batter with a large serving spoon (about three tbsp per fritter).
- Keep checking the temperature of the oil. You don't want it to get too hot, so that the fritters will burn.
- Fry for around 3-4 minutes on each side, until golden.
- Remove from the pan, allow to drain on some kitchen paper and serve with the yoghurt sauce

**I will add a disclaimer that my uncle did not like these- they were "too gourmet" for him.  He dislikes lemon and yogurt, so the sauce was out for him. Without it he found the fritters a bit bland. The sauce is really what makes the dish! The rest of us enjoyed.

If you are not in favour of a yogurt sauce feel free to serve with something else.. perhaps ketchup? definitely not too gourmet :)

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