Polly’s Cauliflower Fritters

Veggie, simple and unexpectedly delicious. Just remember: Never put used oil down sink (in plastic container or bag and in fridge, but obviously don't pour it in a container when still hot!) and do the old paper towel dab trick to get excess oil off fritters. Happy eating!

Ingredients

1 small cauliflower

1 cup flour

3 tbsp chopped flat leaf parsley plus a bit extra for garnish

1 garlic clove crushed

2 shallots finely chopped

4 eggs

1.5 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp ground turmeric

1.5 tsp salt

1 tsp black pepper

3 cups oil

Lime Sauce: 

2 cups greek yoghurt

2 tbsp finely chopped cilantro

grated zest of 1 lime

2 tbsp lime juice

2 tbsp olive oil

salt and pepper

1. Put all the sauce ingredients in a bowl and whisk well.   Chill.

2.  To prepare the cauliflower, trim off any leaves and cut into small florets.  Add them to a large pan of boiling salted water and simmer for 15 minutes or until very soft.  Drain into a colander.

3.  While cauliflower is cooking, put the flower, chopped parsley, garlic, shallots, eggs, spices, salt and pepper in a bowl and whisk together well to make a batter.  When the mixture is smooth add the cauliflower.  Mix to break down cauliflower into the batter. 

4.  Pour the sunflower oil into a wide pan to a depth of 1.5 cm and heat up  When it's very hot, carefully spoon in generous portions  of the cauliflower mixture, 3 tablespoons per fritter.  Fry in small batches,  they should take 3-4 minutes on each side.  Remove from the pan and drain well on a few layers of kitchen paper.  Serve with the sauce on the side.