Wednesday, September 10, 2014

Cauliflower Fritters

I read this post on Mango & Ginger just after I purchased some miniature multicolored cauliflower at the local farmers' market. Normally I'd steam the cauli and serve it with lashings of butter, or maybe roast it, but cauliflower fritters sounded too perfect.

I found a recipe on Smitten Kitchen that combined cauliflower with feta cheese. Deb Perelman topped her fritters with a cumin-flavored yogurt and pomegranate seeds, but I was married to the harissa yogurt idea. Plus, we have a shaker full of harissa that we bought at MOM's Organic Market a while back, and I'm always looking for ways to use it.

This was perfect.

Cauliflower Fritters with Harissa Dipping Sauce (adapted from Smitten Kitchen)

For fritters:
1 pound cauliflower florets, steamed until tender
1 large egg, beaten
1/2 cup crumbled feta
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Olive oil for frying

For sauce:
1/4 cup greek yogurt
2 tablespoons mayonnaise
1 teaspoon harissa powder, or to taste
Salt and pepper to taste

To make fritters: Using a potato masher, mash cooked cauliflower in a large bowl. Add egg and mix well. Stir in feta.

In a separate bowl, combine flour, salt, and baking powder. Stir into egg and cauliflower mixture until just combined. The batter will be very thick and lumpy.

Heat a large, heavy skillet over medium heat. Once hot, add about 2 to 3 tablespoons of oil. Once the oil is hot, plop in the batter in 2-tablespoon dollops, flattening them slightly with your spoon. Because the batter is so thick, it might seem that they won't hold together--have faith, they will. Repeat with additional batter, leaving space between each. Once browned on the bottom, carefully flip each fritter and cook for an additional 1-2 minutes.

Drain on paper towels.

To make sauce: combine all ingredients in a bowl. Refrigerate until ready to use.

Makes 8 fritters

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