Sunday, January 23, 2011
Cauliflower Fritters with Middle Eastern Spices
For this recipe, I started with our recipe for Cauliflower Fritters with Lemon and added cumin and coriander to the batter to give the fritters a lovely, aromatic Middle Eastern flair.
1 head of cauliflower
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
2-4 tablespoons olive oil, divided
1 or 2 lemons, cut into wedges
Preheat oven to 250 degrees Fahrenheit.
Cut the cauliflower into medium-size florets. Cook in boiling water or steam in microwave for 7-12 minutes, until tender but not mushy. Drain. Coarsely chop the cauliflower florets and set aside.
In a large bowl, whisk the eggs until well beaten. Whisk in the milk, and then whisk in the flour, baking powder, cumin, coriander, salt, and pepper. Whisk until smooth.
Add the cauliflower and parsley, and stir to coat all of the cauliflower with the batter.
Heat 1 or 2 tablespoons of the olive oil in a large skillet over medium to medium-high heat. Use just enough oil to lightly coat the bottom of the skillet. Do not let the oil get too hot, or the fritters will brown too quickly on the outside and remain uncooked inside.
In batches, drop the cauliflower mixture into the skillet by tablespoonfuls, as many as will fit in the skillet at one time. Cook until the underside is golden, about 4-8 minutes. Turn the fritters and press down gently with a spatula to slightly flatten them. Cook until the other side is golden, about 4-8 more minutes. Add more oil as needed in between batches to keep the bottom of the pan lightly oiled.
Transfer cooked fritters to a baking sheet lined with paper towels to drain any excess oil. Keep cooked fritters warm in the oven until all fritters are finished.
Serve with lemon wedges for squeezing over the fritters as desired.
-- 6-10 servings
Note: Leftovers should be refrigerated. To reheat, bake covered at 350 degrees Fahrenheit for 15 minutes, and then uncover and bake for an additional 10-15 minutes until hot.