Cauliflower Spicy Fritters with Lime yoghurt

31 Aug

These are not too spicy and next time I will be throwing in an extra chilli to give it a bit more heat for my own personal preference.   The texture reminds me of my sweetcorn fritters but these are made from the low carb favourite, cauliflower.  I also used coconut flour but you could try almond flour if you wished.  A nice snack or light lunch…or light supper and fairly easy to whip up a batch.  Perfect when you have a spicy, savoury craving.

INGREDIENTS

1 cauliflower

1/4 cup coconut flour

3 tbsp chopped flat –leaf parsley

1 garlic clove crushed

2 shallots chopped (or spring onions)

1 Jalepeno Chilli Pepper, chopped

4 eggs

1.5 tsp ground cumin

1 tsp ground cinnamon

1.5 tsp ground turmeric

1.5 tsp salt

1. tsp black pepper

550 Ml oil

Lime Sauce:

330g Greek yoghurt

2 tbsp chopped coriander

Grated zest 1 lime

2 tbsp lime juice

2 tbsp olive oil

Salt and pepper

METHOD

  1. Mix the sauce ingredients into a bowl and mix well.  Chill.
  2. Prepare the cauliflower, dividing it into florets. Add to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.
  3. Put the coconut flour, chopped parsley, chilli pepper, garlic, shallots(or spring onions), eggs, spices, salt and pepper in a bowl and whisk into a batter. When the mixture is smooth, add the warm cauliflower. Mix to break down
    cauliflower into the batter.
  4. Pour oil into a frying pan – 1.5cm depth – and heat. When hot, spoon in generous portions of the cauliflower mixture, 3 tablespoons per fritter. Fry in small batches, controlling oil temperature so the fritters cook but don’t burn. They should take 3-4 minutes on each side.
  5. Remove from the pan and drain on kitchen paper.
  6. Serve with the yoghurt sauce, eat and enjoy!
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