Cauliflower Cumin Fritters, adopted from Yotam Ottlenghi's recipe in food and wine, February 2014
We chose to make these fritters with a combination of almond flour and arrowroot starch, roughly in a ratio of 2 to 1, which is our favorite all-purpose flour right now. That made the final fritter puffier than the one we saw in the magazine. Rather than flat, bumpy pancakes, these fritters are airy and light, the fried batter matching the texture of the blanched cauliflower.
Feel free to use whatever flour combination works best in your kitchen.
4 to 6 servings
1 large cauliflower, cut into florets
90 grams finely ground almond flour
50 grams arrowroot starch
3 tablespoons finely chopped fresh parsley
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric powder
4 large eggs, at room temtperature
about 4 cups frying oil (we use pure olive oil)
- Set a large pot of salted water on high heat. When the water is boiling, add the cauliflower florets. Simmer until they are soft, about 10 minutes. Drain the water and set aside the florets.
- Whisk together the almond flour, arrowroot starch, parsley, salt, cumin, pepper, coriander, garlic powder, onion powder, and turmeric in a large bowl. Add the eggs and whisk to make a smooth batter the consistency of thick pancake batter. If the batter feels too thick, add cold water, a bit at a time, until the batter whisks easily.
- Plop the warm cauliflower into the batter. Mash the florets a bit with the back of a spoon. (Don’t make them pulp!)
- Set a large pot over high heat. Pour in the frying oil. When the oil has reached 375°, spoon about 3 tablespoons of battered cauliflower into the hot oil. Don’t overcrowd the pot. Danny put about 7 or 8 fritters into the pot at a time. Separate the fritters from each other. Cook for about 3 minutes, then flip the fritter.
- Drain the fritters on paper towels. Serve them hot.
I bet broccoli fritters, using this same method, would be pretty great too.
These fritters really just have to be eaten hot, right after you make them, so hot that you worry for a moment that you might burn your fingers. But you won’t. Enjoy.