Cauliflower and cumin fritters with mint yogurt

• portionen: Makes about 10 fritters

Zutaten

Mint yogurt (optional)

1 cup/250g Greek yogurt

½ tsp dried mint

2 tbsp lemon juice

1 tbsp olive oil

½ tsp salt

1 small cauliflower, cut into

1½-inch/4cm florets (3 cups/300g)

1 cup/ 120g all-purpose flour

1 cup/20g parsley, finely chopped

1 small onion, finely chopped (¾ cup/ 100g)

2 eggs

1½ tsp ground cumin

¾ tsp ground cinnamon

½ tsp ground turmeric

½ tsp Aleppo chile flakes (or ¼ tsp regular chile flakes)

½ tsp baking powder

Salt and black pepper

1 cup/240ml sunflower oil

Anweisungen

To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine and keep in the fridge until ready to serve.

Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3-4 tbsp of the cooking water) drain it into a colander. Using a fork or potato masher, slightly crush the cauliflower, then transfer it to a large bowl along with the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, chile flakes, baking powder, 1¼ tsp of salt, and a good grind of black pepper. Add 3 tbsp of the cooking water and mix well, until the mix has the consistency of a slightly runny batter.

Line a plate with paper towels.

Heat the oil in a large sauté pan-about 9 inches/23cm wide-and, once very hot, carefully spoon 2-3 tbsp of batter per fritter into the oil. You'll need to do this in batches—four or five fritters at a time—so as not to crowd the pan, and use a spatula to keep them apart. Fry for about 5 minutes, flipping them over halfway through, until both sides are golden brown. Using a slotted spoon, transfer to the prepared plate and set aside while you continue with the remaining batches. Serve warm or at room temperature, with the mint yogurt on the side.