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Tamara West
Cauliflower doesn’t seem like the kind of vegetable to set your taste buds alight but this year Bevan Smith has rediscovered it, and started an addiction.
Ingredients
| 1 cup | Natural yoghurt |
| 1 clove | Garlic, crushed |
| ½ tsp | Caster sugar |
| 1 head | Cauliflower, small, outer leaves removed (Main) |
| ½ cup | Besan (chickpea flour) |
| ½ cup | Cornflour |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 tsp | Ground turmeric |
| 1 tsp | Sea salt |
| 1 pinch | Ground ginger |
| 1 pinch | Cayenne pepper |
| 1 | Egg, free-range, beaten |
| 2 Ltr | Vegetable oil, for frying |
| ¼ cup | Coriander, picked, plus 1 Tbsp onion seeds (optional) and 2 Tbsp toasted sesame seeds, to garnish |
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Directions
- To make garlic yoghurt, mix yoghurt, garlic and sugar together in a small bowl and refrigerate until ready to use.
- Grate cauliflower into a large bowl. Add flours, spices, egg and salt and mix well to combine.
- Heat vegetable oil in a large heavy based pot to 160-170C.
- Mould fritters by squeezing cauliflower mixture into a tablespoon with your hand. Gently ease the fritter from the spoon and carefully place in the hot oil. Fry until dark golden brown, remove with a slotted spoon and drain on absorbent kitchen towels.
- Season the fritters with a little more sea salt, place in a serving bowl and drizzle with garlic yoghurt. Finish with sesame and onion seeds and a scattering of coriander.
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