Ottolenghi: The Cookbook
Cauliflower and Cumin Fritters with Lime Yoghurt
Page 50
Cuisine: Middle Eastern | Course Type: Other
Tags: vegetarian lime mint yoghurt cauliflower lunch box
Recipe Reviews
friederike from Berlin,
Very delicious, but:
-- definitely not enough for four persons as a main dish (though I'm not really sure that was ever the intention) - it was more something of a light meal
-- I only vaguely estimated the amount of cauliflower we used, so may be it was my fault, but to my taste it could have used more spice
-- and while we managed to get them nice and crispy from the outside, they were very soft on the inside. May be we just used too much cauliflower?
In any case it tasted wonderfully and was a nice different idea for veggies. The lime in the yoghurt was slightly too strong, so be careful with the lime (both zest and juice).
Edited 14 April 2011:
I made them again, and I don't know what made such a difference, but they were not crispy AT ALL. Soft and fluffy, but not really what you would want a fritter to be like. I kept asking myself whether I might have forgotten the flour last time. Hmm. I also added some more spices, but that produced a slight imbalance so I added another garlic clove with good effect. We served them together with the Chicken and Orange Salad, a nice pairing that served 3 well enough.
Edited 16 April 2011:
I made them again, this time with only ca. 40g flour - they weren't really a lot crispier, but still nicer in texture. What made a difference in crispness was the temperature of the oil - the higher the crisper. Also, usually I add just a bit of salt. Today I added 1 tsp and they were quite salty but in a positive way, and I also felt it added to the (imagined) crispness. Next time I'll probably use 3/4 teaspoon salt in the fritters next time, and a bit in the yoghurt. And use less lime juice than indicated!
(edited 13th July 2011) (0) comment (1) useful
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