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Cauliflower Fritters

Course Appetizer
Cuisine Iraq
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Jean-Cristian Jury


  • 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


  • 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.


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.