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!
Servings: 16 makes 10 to 16 fritters
Ingredients
- For the Mint Yogurt
- 1 cup Greek yogurt
- ½ tsp dried mint
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp salt
- For the Cauliflower Fritters
- 1 small cauliflower, cut into 1 ½-inch florets (3 cups florets)
- 1 cup all-purpose flour
- 1 cup fresh parsley, finely chopped
- 1 small onion, finely chopped (about ¾ cup)
- 2 eggs
- 1 ½ tsp cumin
- ¾ tsp ground cinnamon
- ½ tsp turmeric
- ½ tsp Aleppo pepper, (or ¼ tsp red pepper flakes)
- ½ tsp baking powder
- Kosher salt and black pepper
- 1 cup sunflower oil
Instructions
- 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.
Notes
- This recipe is from the cookbook Falastin by Sami Tamimi and Tara Wigley.
- To serve: the mint yogurt is optional but amazing! If you don't make it, finish the fritters with a squeeze of lemon juice. I've also tried these with Tzatziki sauce and tahini sauce!
- Make-Ahead Tip: The batter will keep in the fridge for 1 day, so you can make it in advance and keep it in the fridge for one night until you are ready to fry.
- Leftovers: Keep leftover cauliflower fritters in a tight-lid container in the fridge for 2 to 3 nights.
- Visit our online shop to browse quality Mediterranean ingredients including spices like Aleppo pepper flakes, cumin, turmeric used in this recipe. You'll also find olive oils and more!
Nutrition
Calories: 179.6kcal | Carbohydrates: 9.5g | Protein: 3.7g | Saturated Fat: 1.6g | Trans Fat: 0.1g | Cholesterol: 21.1mg | Sodium: 192.4mg | Potassium: 179.7mg | Fiber: 1.3g | Sugar: 1.5g | Vitamin A: 352.6IU | Vitamin C: 23.6mg | Calcium: 43.5mg | Iron: 1.1mg
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