Cauliflower Fritters
Servings 4
Ingredients
- 1 Whole Cauliflower Cut into small pieces, stems trimmed
- 4 Whole Scallions (spring onions) Chopped
- 1 Cup All-Purpose (plain) flour, plus extra for dusting
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Curry Powder
- 1 Teaspoon Baking Soda
- Vegetable Oil For deep frying
- Chile-Tomato-Garlic Sauce For Dipping, Recipe Follows
Instructions
- Using a food processor or high-speed blender, pulse the cauliflower and scallions until well chopped. Transfer the mixture to a bowl. Stir in the flour, spices, and baking soda. Set aside for 30 minutes.
- Begin to heat enough oil to deep-fry the fritters in a deep saucepan or deep-fat fryer. Dust a plate or tray with flour. Line another plate with paper towels.
- Meanwhile, take 1 tablespoon of the cauliflower mixture and form a patty, compressing the mixture well in your hands. Place it on the flour-dusted plate and repeat until you have used all the remaining mixture. When the oil is hot, carefully drop the patties into it. Cook for 4-5 minutes, until the edges start to turn golden brown, then flip the patties to fry the other sides for about 3-4 minutes, until golden brown. Drain the patties and transfer to the paper towel-lined plate to absorb the excess oil. Serve warm with the chili-tomato-garlic sauce or your favorite dipping sauce.
Notes
This recipe said to use just one tablespoon of the mixture to form the patties, but the mixture is very sticky, and I was having problems forming the patties. To alleviate the problem, I got a small bowl, and filled it up with water. I sprinkled a little water in my left palm, using my right to grab about 3-4 tablespoons of the mixture to form into larger patties. This ended up yielding about 16 larger patties, which I thought was favorable, while keeping my hands less messy.