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December 21, 2021

Cauliflower Fritters

Cauliflower fritters – Arnabeet mukly

Cauliflower fritters or Arnabeet mukly as they’re known in Egypt, are so addictive.

What are cauliflower fritters?

Cauliflower fritters are cauliflower florets, which have been tenderised and then coated in a delicious spiced batter and fried to have a wonderful crispy coating.

I think they are best eaten hot when they are freshly cooked but you can have them cold.

Cauliflower fritters can be used as a side dish with breakfast or lunch. Alternatively they can be stuffed into warm pitta bread with salad and a drizzle of tahini to make a delicious sandwich.

INGREDIENTS

1 large cauliflower
1 cup plain flour (for flouring)

for the batter

2 cups plain flour
1 teaspoon baking powder
2 eggs
cold water
salt and pepper
handful of fresh coriander or flat leaf parsley finely chopped
1 onion finely chopped
1 teaspoon ground cumin
1 teaspoon curry powder (you choose how hot you like it)
salt and pepper
½ red chilli finely chopped (optional)
vegetable oil for frying

Here’s how to make your cauliflower fritters

Cut the cauliflower

Cut the cauliflower into florets about the size of a walnut and rinse.

Par-boil for 5 minutes

Put the cauliflower florets into a pan and cover them with boiled water. Add a good pinch of salt and boil for about 5 minutes – the cauliflower should still be firm.

Drain and rinse

Drain off the water and rinse under cold water, to stop the cooking process -otherwise the cauliflower will go too soft.

1 cup of flour on a plate

Pour 1 cup of flour (for flouring) onto a large plate and season with salt and pepper.

Mix the ingredients for the batter in a large bowl

In a large bowl put the 2 cups of flour, add the egg and 1 cup of water. Mix together and then gradually add enough water, mixing thoroughly, to form a batter – slightly thinner than cake mixture.

Add the onion, herbs, spices and baking powder and mix again thoroughly.

How to fry your cauliflower fritters

Use a deep pan to fry your florets, I like to use a wok to cook mine.

Heat up the oil in your pan. You need the oil about 4cm deep.

You’ll know when the oil’s hot enough when it begins to sizzle.

You need the oil to be hot enough for the batter to go nice and crispy. If it’s not hot enough it will just suck in the oil and become really greasy.

Check your seasoning

Before frying any cauliflower, I always fry a little bit of the batter, just to check the seasoning. Does it need any more curry powder? cumin? chilli? salt? A really well seasoned batter makes all the difference, so best check before moving forward.

Ready to start frying

Take the cauliflower florets one at a time and dip them into the seasoned flour, this allows the batter to stick to the floret. Shake off any excess flour.

Next, dip them into the spiced batter and coat them well.

Then carefully lower the battered cauliflowers into the oil.

Only cook a few at a time

Only cook about 5 or 6 florets at a time – don’t over-crowd the pan. Cook them until you can see the edges going crispy and golden brown, then flip them over to ensure they cook evenly on all sides.

*They cook very quickly be warned.

When they are cooked, take them out of the oil and drain them on kitchen roll.

Enjoy !