Large florets of cauliflower dipped in a turmeric-laded eggy batter and deep fried is a popular Middle Eastern mezze dish. These fritters are a simpler and healthier take on a classic favorite.
1 head cauliflower, broken into florets and steamed until fully cooked
1 cup flour
1/4 cup chopped parsley
1 tbsp minced garlic
1 large shallot, finely chopped
4 medium eggs
1 tbsp Spice Tree Organics Damascus Kofta blend
1 tsp turmeric
1 1/2 tsp salt
1 tsp pepper
Coconut oil, for frying
With a knife, or in a food processor, finely chop your steamed cauliflower so that the florets are no larger than 1/4 inch.
Make the batter by mixing the flour, eggs, parsley, shallot, garlic, and all the spices. It should be thick. Add in your cauliflower and mix well.
Heat your oil in a frying pan. You can shallow fry these by scooping about three tablespoons of the batter and patting it gently into your palm to spread it out. Plop it into the hot oil and flatten it so the fritters are no more than half an inch high. Leave about an inch and a half between each fritter. Fry them in the hot oil until brown and crispy, about three minutes per side. Remove from the pan and add to a paper towel lined plate, to absorb the excess oil. Serve with yogurt sauce.