Cauliflower fritters
One small head of cauliflower or half a large one
6 eggs
2 tablespoons of powdered milk (optional)
1 punch of parsley (around 1 lightly packed cup)
Handful of mint
one medium onion
one green onion
1 teaspoon cumin
1/2 teaspoon all spice
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1 teaspoon salt
1 cup of flour (the amount may vary according to the size of the eggs.You need to add enough flour to get a thick batter)
1 teaspoon baking powder
Cut the cauliflower into flowerets and place them in a pot filled with water, bring them to a boil and cook until you can insert a fork in them (You don’t want to over cook them or they will become soggy and the fritters won’t have texture in them)
Drain,set aside (you can do this a day or two in advance and store them in the fridge)
In the food processor beat the eggs untill pale
Add the mint, parsley, onions (white and green) and pulse untill the herbs and onions are finely chopped.
Add the spices, salt, flour and the powdered milk beat untill combined.
Break your flowerets into small pieces and stir them into the batter
Heat about an inch (2.5 cm) of vegetable oil in a pan.
When the oil is hot drop dollops of 1-2 tablespoon of your cauliflower batter in the hot oil.
Keep your fritters a little apart because they will spread slightly and you don’t want them to fuse together (until you are aiming to make a giant fritter)
using a spoon take some of the oil and pour it on top of the fritters (This will start cooking the tops of the fritters and that prevents them from spreading too much)
When the bottom becomes golden brown flip the fritters and cook them on the other side (as you can see I like mine deep golden brown but feel free to cook them to your desired color)
Serve with a squeeze of lemon. Enjoy!
