Cauliflower is beloved in our house. The thought of making a shallow fried fritter with the star performer got me thinking. This is not a spice laden treat, but a mouthful of gentle flavors. Cauliflower makes a stand.
Boiled cauliflower is mashed. Onion, parsley, dill, garlic, egg and flour bring the batter together. Shallow-fried in a little oil the fritters turn golden brown and crunchy. A simple yogurt sauce enhances the fritter.
CAULIFLOWER FRITTERS
Serves 4-6
3 cups Cauliflower florets
1/2 cup Red Onion, minced finely
2 tablespoons chopped Parsley leaves
2 tablespoons chopped Dill fronds
1 teaspoon Garlic powder
1 large Egg, beaten well
1 cup AP Flour
1/2 teaspoon Kosher Salt
Fresh Cracked Black Pepper
Canola Oil
Yogurt Sauce
1/2 cup Yogurt
1/2 teaspoon Garlic Powder
1 teaspoon Dill Fronds, roughly chopped
2 teaspoons Lemon Juice
Pinch of Salt
Bring a large pot of water to boil.
Add cauliflower florets and boil for 3-4 minutes.
Drain florets well and place them in a bowl.
Mash florets till you have very small chunks.
Add minced onion, parsley, dill, garlic powder, flour, beaten egg and seasonings to florets. Mix well so you have a thick batter.
Heat a little canola oil in a nonstick saucepan.
When oil shimmers, add heaping tablespoons of batter to the pan. Flatten the dropped batter slightly. Cook till undersides are golden brown, then flip and cook the other side.
Make the sauce by whisking yogurt, garlic powder, dill, salt and lemon juice.
Serve fritters warm with a dollop of yogurt sauce.
