• TOTAL TIME: 1 HR
• SERVINGS: 4 TO 6

• HEALTHY
• VEGETARIAN

“These are not your usual fritters,” says cookbook author Yotam Ottolenghi. His are pancake-like, packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves lime-spiked Greek yogurt.

LIME SAUCE

1. 1 1/3 cups plain full-fat Greek yogurt
2. 2 tablespoons finely chopped cilantro
3. 1 teaspoon finely grated lime zest
4. 2 tablespoons fresh lime juice
5. 2 tablespoons extra-virgin olive oil
6. Kosher salt
7. Freshly ground pepper

FRITTERS

1. 1 small cauliflower, about 3/4 pound, cut into little florets
2. Scant 1 cup all-purpose flour
3. 3 tablespoons finely chopped parsley, plus whole leaves for garnish
4. 2 shallots, finely chopped ( 1/4 cup)
5. 1 garlic clove, minced
6. 4 large eggs, preferably organic
7. 1 1/2 teaspoons ground cumin
8. 1 teaspoon ground cinnamon
9. 1/2 teaspoon turmeric
10. 1 1/2 teaspoons salt
11. 1 teaspoon freshly ground pepper
12. About 2 cups sunflower oil, for frying

1. MAKE THE LIME SAUCE Put all of the ingredients in a bowl and whisk well. Taste—the flavor should be vibrant, tart and citrusy—and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.
2. PREPARE THE FRITTERS Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.
3. Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.
4. In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter. Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don’t burn. They should take 3 to 4 minutes on each side.
5. Drain the fritters well on paper towels. Garnish with the parsley leaves and serve hot or warm with the lime sauce.

Note:  My additions include:  Adding a pinch of Sharwood’s Hot Curry Powder to the fritter batter, and once cooked, drizzling a lite coating of raw honey over each fritter – YUM!

 

The Wine…

Tasting Notes:  This is a wine that was awarded a Silver Medal in this year’s Cold Climate Competition!  I sit on the panel yearly, (one day in August tasting over 300 wines in one day!), that awards a number of Cold Climate Wines from states to Minnesota, Wisconsin, Illinois and beyond.
When re-tasting this wine again this week, I was reminded of its ripe melon, honey, juicy citrus and pear notes!  There’s a bit of sugar left behind on this wine, but when paired to the honey, drizzled over your fritter, the wine peaks up the through the indian spices of the fritter leaving your palate fresh & zesty!
Why the pairing works:  Although the wine, a bit sweet, the curry spice and the fresh honey compliment this appetizer perfectly!  The melon-y sweetness of the wine lifts the spice, allowing you to appreciate the toasty flavors of the cauliflower and fresh lime sauce.  So flippin’ good and a great reminder of spring (hoping not too far away)!