Cauliflower Fritters with a Lime Yoghurt Dip


This month brings a great variety of seasonal foods to the plate. Cauliflower, cabbage, spring greens and leeks are just a few of them. If you’re looking to eat seasonally and need some inspiration, here’s my recipe for Cauliflower Fritters with a Lime Yoghurt Dip.

Serves 4

For the Fritters: 

  • 1 small cauliflower (about 320g)
  • 120g gram flour (chickpea) or plain flour
  • 3 tbsp chopped flat-leaf parsley plus a few extra leaves to garnish
  • 1 garlic clove, 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 black pepper
  • Oil to fry, rapeseed preferably

For the Lime dip:

  • 250g thick full fat Greek yoghurt
  • 2 tbsp finely chopped coriander
  • Grated zest of 1 lime
  • 2 tbsp lime juice
  • Salt and pepper to taste

Cooking Instructions:

  1. Put all the dip ingredients into a bowl and whisk. Adjust seasoning to taste – this is a vibrant, tart, citrusy flavour. Chill in the fridge for an hour.
  2. To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into florets of about 1 inch square. Add them to a large pan of boiling salted water and simmer for 10 minutes or until cooked. Drain into a colander.
  3. 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, add the warm cauliflower. Stir through to ensure the cauliflower is evenly coated in the batter.
  4. Heat the oil using a wide frying pan add about 1cm of oil, when it is very hot (but not smoking), carefully spoon in generous portions of the cauliflower mixture, about 3 tbsp per fritter. Space the fritters apart with a fish slice, making sure they are not overcrowded.
  5. Fry in small batches, controlling the oil temperature so they cook but don’t burn. They should take 3-4 minutes on each side.
  6. Remove from the pan and drain well on a few layers of kitchen paper. Serve with the dip on the side.


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