05 Nov cauliflower fritters
We can’t believe it’s November already, but our kitchen cupboards are ready for it. Winter food doesn’t always have to be heavy, hearty meals though. This week, we’re getting into the colder climes with some deliciously spiced cauliflower fritters.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Half a head of cauliflower
50g plain flour
Half a teaspoon of ground cumin
Half a teaspoon of ground coriander
Half a teaspoon of chilli flakes
2 eggs, beaten
50g of feta, crumbled
Handful of frozen peas, defrosted
2 tablespoons of olive oil
Side salad, to serve
1 lime, sliced into wedges
Freshly chopped mint
- Cut the cauliflower into small florets. Add to a saucepan of boiling water and boil for 3 minutes. You want the cauliflower to still be quite firm so don’t be tempted to over boil at this point. Drain and set aside to cool slightly.
- Make the batter by mixing together the plain flour, cumin, coriander and chilli flakes. Add the beaten eggs and the milk, and whisk until smooth.
- Use a potato masher to gently break up the cauliflower into smaller pieces. Pour into the batter and mix until the cauliflower is coated. Add the crumbled feta, defrosted peas and a good pinch of salt and pepper. Mix well.
- Heat the oil over a medium to high heat in a large frying pan. Add a spoonful of the batter into the pan and fry for about 5 minutes on either side, until golden brown. You should be able to make 4 fritters at a go, and the batter should give you 8 fritters in total. Serve with a side salad, some wedges of lime and a sprinkling of freshly chopped mint.
Storecupboard Essential: Flour
It might seem obvious but it is always great to have a bag of flour in your press, especially if you want to whip up a quick batter. Gram flour, made from chickpeas, makes a great alternative for people who are looking for a gluten free option.
This recipe first appeared in The Irish Independent on November 5th