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Prep 15 mins
Cook 20 mins
This recipe by Steve Manfredi was adapted from a recipe in Ottolenghi: The Cookbook and published in The Sydney Morning Herald Tuesday July 22, 2008. This is modern, quick, contemporary, dairy free, nut free finger food that can be packed for school lunches or picnics. I'd like to try this recipe using broccoli.
- 320 g cauliflower, trimmed
- 120 g plain flour
- 3 tablespoons flat leaf parsley, chopped, plus some tender leaves to finish
- 1 garlic clove, crushed
- 2 shallots, finely chopped
- 4 eggs
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground turmeric
- 3 pinches salt
- 1 teaspoon ground black pepper
- 500 ml extra virgin olive oil
- Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft.
- As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
- When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little.
- Pour olive oil in a pan so that it is about 15mm deep, and heat.
- When oil is very hot, drop in 3 tablespoons of mixture for each fritter.
- Fry in small batches (making sure they are not touching) for about 3 minutes each side.
- Drain on absorbent paper.
- Eat hot, warm or cold.