Cauliflower fritters with garlic yoghurt
Photo by Tamara West
Cauliflower doesn’t seem like the kind of vegetable to set your taste buds alight but this year Bevan Smith has rediscovered it, and started an addiction.
|1 cup||Natural yoghurt|
|1 clove||Garlic, crushed|
|½ tsp||Caster sugar|
|1 head||Cauliflower, small, outer leaves removed|
|½ cup||Besan (chickpea flour)|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 tsp||Ground turmeric|
|1 tsp||Sea salt|
|1 pinch||Ground ginger|
|1 pinch||Cayenne pepper|
|1||Egg, free-range, beaten|
|2 Ltr||Vegetable oil, for frying|
|¼ cup||Coriander, picked, plus 1 Tbsp onion seeds (optional) and 2 Tbsp toasted sesame seeds, to garnish|
- To make garlic yoghurt, mix yoghurt, garlic and sugar together in a small bowl and refrigerate until ready to use.
- Grate cauliflower into a large bowl. Add flours, spices, egg and salt and mix well to combine.
- Heat vegetable oil in a large heavy based pot to 160-170C.
- Mould fritters by squeezing cauliflower mixture into a tablespoon with your hand. Gently ease the fritter from the spoon and carefully place in the hot oil. Fry until dark golden brown, remove with a slotted spoon and drain on absorbent kitchen towels.
- Season the fritters with a little more sea salt, place in a serving bowl and drizzle with garlic yoghurt. Finish with sesame and onion seeds and a scattering of coriander.