Curried Cauliflower Fritters

Curried Cauliflower Fritters

Inspired by Ottolenghi’s recipe

Ingredients

Makes 12 fritters

1 head cauliflower cut into florets

2 tablespoons olive oil

1 teaspoon salt

¾ to 1 cup breadcrumbs (I used GF bread crumbs)

2 large eggs

2 tablespoons cornstarch (or flour)

2 tablespoons Greek yogurt

1 garlic clove, minced

1½ teaspoons curry powder

1 teaspoon ground cumin

½ teaspoon turmeric

Vegetable oil for frying

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.

Place cauliflower florets on a large baking sheet and drizzle with olive oil, sprinkle with salt, and toss so that it’s evenly coated.

Bake for 20 minutes, turning once at halfway to ensure even roasting. Remove from the oven and transfer to the bowl of a food processor. Pulse until completely chopped.

Transfer chopped cauliflower to a large bowl and add breadcrumbs, eggs, flour, Greek yogurt, spices, and ¼ teaspoon of salt. Mix thoroughly until combined. Cover and refrigerate for at least 1 hour.

If the mixture is too 'sloppy', add more breadcrumbs or cornstarch/flour. You should be able to easily shape the fritters without making a sticky mess.

If instead the mixture is a bit dry, add a bit of water, one tablespoon at a time.

Scoop 2 heaping tablespoons of cauliflower mixture and with dampened hands form into patties about ¾-inch thick.

Place a skillet over medium-high heat, pour in vegetable oil until it reaches ½-inch up the sides.

Once the oil is hot fry patties in batches for about 2 minutes per side, until golden brown.

Transfer to a plate lined with paper towels to drain. Keep warm in the oven while frying the remaining patties.

Serve with Lemon Yogurt Sauce or with Sriracha Ketchup.