Thursday, January 14, 2010

Spicy Cauliflower Fritters

I just had some of these for lunch ... yum!

320g cauliflower, trimmed
120g wholemeal flour
3 tbsp parsley
1 garlic clove, crushed
2 eschalots, finely chopped
4 eggs
1.5 tsp ground cumin
1 tsp ground cinnamon
0.5 tsp ground turmeric
ground black pepper
olive oil

Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft. As it is cooking, whisk the remaining ingredients, except olive oil, in a bowl to make a batter. When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little. Pour olive oil in a pan and heat. When oil is very hot, drop in 3 tablespoons of mixture for one fritter. Keep fritters apart with a fish slice, making sure they are not touching. They should take 3 minutes each side. Fry in small batches and drain on absorbent paper. Eat hot, warm or cold. Can be packed for lunches or picnics. Serves 4.

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