Imagine this: a latke and a pakora come together, tossed with jalapeño and cheddar. Yes, it IS as great as it sounds! These shallow-fried little fritters are crispy on the outside, while somehow magically fluffy on the inside. It’s peak veggie season at the market right now, and I scored myself a giant floret for 2 bucks this week! (That’s basically like, 25 cents American.) 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.

Jalapeno Cauliflower Fritters with Chili Lime Sauce

Prep Time 25 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American


for the fritters

  • 1 kg cauliflower cut into large florets
  • 2 cups all-purpose flour
  • 6 large eggs OR flax 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 OR vegan alternative
  • 3 tbsp. plain full fat yogurt OR vegan alternative
  • 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


  • 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.


*FLAX OR CHIA EGG: Prepare flax egg or chia seed egg by mixing 1 TBSP ground  flax or chia  with 3 TBSP hot water. Allow to sit for 5 minutes before using. 
Keyword cauliflower, fried, jalapeno, snack, vegetarian