Jalapeño Cauliflower Fritters with Chili-Lime Sauce


Imagine this: a latke and a pakora come together and get tossed with jalapeño and cheddar. Yes, it IS as great as it sounds! These shallow-fried little fritters are crispy on the outside, while remaining magically fluffy on the inside. It's peak veggie season at the market right now, and I managed to score myself a 1.2kg floret for all of two Canadian dollars this week! (That's basically like, 25 cents American, btw.) Now, I love roasted cauli as much as the next person, but a kilo of a single vegetable seemed like a bit much. Plus, I had a ton of spring onions that I wanted to use up as well as some beautiful fresh local garlic. A few flips through my trusty Ottolenghi cookbook, and I was instantly inspired.



Jalapeño Cauliflower Fritters with Chili-Lime Sauce ingredients for the fritters 1 kg cauliflower, cut into large florets
2 cups all-purpose flour
6 large eggs
3 small onions, chopped 1/4 cup chopped pickled jalapenos 3/4 cup grated sharp cheddar (optional)
¼ cup chopped cilantro
5 garlic cloves, minced
2 tsp cumin
2 tsp crushed corriander seed
2 tsp Mexican (mild) chili powder
2 tsp onion powder
1 tsp salt
3 cups (approx.) canola or vegetable oil, for frying for the sauce 1/2 cup sour cream 3 tbsp. plain full fat yogurt 1 1/2 tsp mexican chili powder 1/2 tsp onion powder zest from 3 limes Juice from 1 lime Pinch sugar Pinch salt 1 tbsp. chopped cilantro method Mix together sauce ingredients. Cover and refrigerate until serving. Place a piece of parchment on a large baking sheet. Place wire rack on top. Set aside. This will be used to cool your hot fritters. Bring a large pot of water to a boil and add the cauliflower florets. Cook 12 to 15 minutes, or until tender. Drain. In a large bowl, combine all fritter ingredients except for oil, egg & cauliflower. In a separate bowl, beat eggs. Combine eggs with flour mixture and stir until a thick paste begins to form. Add cauliflower and mash with a fork. Mixture will be lumpy and very wet. Heat oil on medium in a large heavy bottomed saucepan or dutch oven. Scoop about 3tbsp worth of batter into hot oil. Allow fritter to cook about 2 to 3 minutes on each side, until golden. Do not crowd pan. Use a spider strainer to remove from hot oil and place on wire rack to cool. Continue until all batter is used up. If not serving immediately, these can be made in advance and re-heated in oven at 350 degrees for 25 minutes. Serve with sauce & additional cilantro for garnish.



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