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Cauliflower Fritters

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I made cauliflower fritters from the recipe below. I followed the basic idea of the recipe with a few changes. I microwave steamed the cauliflower (it took about 10 minutes) instead of boiling it. I also added 2 chopped habanero peppers to the mix. I did it by mashing the cauliflower (cooled first with water) into the egg, habanero, garlic, and a bit of rosemary (not in the recipe). I then mixed together the flour with [extra] baking soda, red pepper flakes, salt, etc. As I mashed it, I added more flour since it wasn't coming together. I mixed it until it had the rightconsistency. I skipped the feta, lemon, and pomegranate

I also baked them instead of frying them. I used the basic idea ofzucchini fritters but they needed more time. I did 425 for 30 minutes and then flipped them for 10.

I made the yogurt sauce with cumin and I added za'atar.

They came out very good. They were a bit chewy but I liked the flavor a lot. Definitely subdued but still very good. The rosemary flavor really shown through. I would definitely do them again.

2013-11-18 Note: Now part of my "recipe book^[@rev]"

Cauliflower Fritters (from The Smitten Kitchen)

I prefer fritters with a lot of vegetable and just the faintest amount of batter, loosely tethering the vegetable chunks to each other. It will seem weird as you put the piles of batter in the pan "these are going to fall apart!" but gently nudge any loose pieces back on the pile and I promise, once they're cooked, they will stay together and their flavor will be crisp and clear, uncluttered by an eggy, soft batter.

• 1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks

• 1 large egg

• 1 garlic clove, minced

• Few gratings of fresh lemon zest

• 3 ounces crumbled feta (about 1/2 cup)

• 1/2 cup all-purpose flour

• 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter

• 3/4 teaspoon table salt or more to taste

• 1/2 teaspoon baking powder

• Olive oil for frying

To serve

• 3/4 cup yogurt

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• Handful pomegranate arils

Cook cauliflower in simmering salted water, uncovered, until tender, about 5 to 6 minutes, until firm but tender. Using a slotted spoon, transfer to a bowl of ice water to stop cooking. Drain well. Spread on towels to dry as much as possible.

In the bottom of a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they're crushed into an average of pea-sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs). Sprinkle in feta and stir to combine egg mixture, cauliflower and feta. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.

Heat oven to 200 degrees and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with cumin, salt and pepper. Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate arils.

Original WP Post ID: 6599

Original WP Pub Date: 2013-09-11_202231