Turmeric and Harissa Spiced Cauliflower fritters with a Chermoula dip

Cauliflower Fritters with a Chermoula dip

Apparently there is a glut of cauliflower and prices are set to drop, which is welcome news for me as I love cauliflower.  I decided to make these super quick cauliflower fritters.  They are incredibly easy to make, but taste great.  I had them as a snack or starter, but they can easily be served as a main with a tasty salad.  The turmeric adds a slight sweetness to the cauliflower and the harissa a spiciness which works well with the creme fraiche and Chermoula dip.  I picked up a jar of Chermoula paste when I was last in the UK.  It is a North African spice paste with fresh coriander, cumin and lemon.  It can be used as a marinade, stirred into grains, or here, added to vegan creme fraiche for a tasty dipping sauce.  Mango chutney also works really well with these fritters and if you can’t find Chermoula add some tahini to your creme fraiche instead

Cauliflower Fritters – serves 2 – 4 as a starter depending on the size of your cauliflower 

1 cauliflower cut into florets

80 g flour

1 tbsp corn flour

150 ml of sparkling water

a pinch of salt

2 tsp ground turmeric

1 – 2 tsp harissa powder or curry powder depending on how spicy you like

1 dl vegan creme fraiche – I used Oatly

2 tsp chermoula paste or tahini

oil for frying

lime wedges and fresh coriander to serve

Start by cooking the cauliflower for 2 – 3 mins in salted boiling water, drain and leave to air dry.  Meanwhile whisk the flour, corn flour, water, salt, turmeric and Harissa to form a batter.  It should be like a thickish pancake batter.

Heat a good amount of oil in a heavy duty pan.  To test the temperature of the oil, I usually drop in a small piece of bread.  If it turns golden brown in about 30 seconds the oil is hot enough.

Dip the cauliflower into the batter and fry in batches until golden (about 3 – 4 mins). Place on a plate lined with kitchen paper, to absorb any excess oil, and keep in the oven to remain hot while you finish frying.

Mix the creme fraiche and chermoula.  Serve the fritters with lime wedges, the dip and a sprinkling of fresh coriander

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