Ottolenghi's Cauliflower and Cumin Fritters with Lime Yogurt

September 30, 2013

Chef Yotam Ottolenghi is known for his simple yet inspiring Mediterranean cuisine.  In his book, Ottolenghi, he shares 140 recipes from his restaurant in London.  He focuses on the ingredients that create a truly spectacular dish - not the end result.  Highlights from this cookbook include harissa-marinated chicken with red grapefruit salad, grilled broccoli with chile and garlic, roast pork belly with two relishes, fig with young pecorino and honey and many more. 

Cauliflower and cumin fritters with lime yogurt
Serves 4


Lime sauce:
1 1/3 cups / 300 g Greek yogurt
2 tbsp finely chopped cilantro
grated zest of 1 lime
2 tbsp lime juice
2 tbsp olive oil
salt and freshly ground black pepper

1 small cauliflower (about 11 oz /320 g)
scant 1 cup / 120 g all-purpose flour
3 tbsp chopped flat-leaf parsley, plus a few extra leaves for garnish
1 clove garlic, crushed
2 shallots, finely chopped
4 free-range eggs
1½ tsp ground cumin
1 tsp ground cinnamon
½ tsp ground turmeric
1½ tsp salt
1 tsp freshly ground black pepper
2 cups / 500 ml sunflower oil for frying


To make the sauce, put all the sauce ingredients in a bowl and whisk well. Taste—looking for a vibrant, tart, citrusy flavor—and adjust the seasoning. Chill or leave out for up to an hour.

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

While the cauliflower is cooking, put the flour, 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 and homogenous, add the warm cauliflower. Mix to break down the cauliflower into the batter.

Pour the sunflower oil into a wide pan to a depth of 23 inch / 1.5 cm and place over high heat. When it is very hot, carefully spoon in generous portions of the cauliflower mixture, 3 tablespoons per fritter. Take care with the hot oil! Space the fritters apart with a fish slicer, making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don’t burn.  They should take 3 to 4 minutes on each side.

Remove from the pan and drain well on a few layers of paper towels. Serve with the sauce on the side.

Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photography credit: Richard Learoyd © 2013

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