With delicious recipes like this one, London restaurateurs Yotam Ottolenghi and Sami Tamimi's cookbook Ottolenghi is likely to stir up a "rapturous feeding frenzy" similar to the one inspired by their award-winning, trend-setting cookbook Jerusalem. Ottolenghi is our Top Pick in Cookbooks for October!

Cauliflower and Cumin Fritters with Lime Yogurt


Cauliflower and cumin fritters with lime yogurt


serves 4

Lime sauce


  • 11/3 cups / 300 g Greek yogurt

  • 2 tbsp finely chopped cilantro

  • grated zest of 1 lime

  • 2 tbsp lime juice

  • 2 tbsp olive oil

  • salt and freshly ground black ? pepper


 

  • 1 small cauliflower (about 11 oz /?320 g)

  • scant 1 cup / 120 g all-purpose ?flour

  • 3 tbsp chopped flat-leaf parsley, plus a few extra leaves for ?  garnish

  • 1 clove garlic, crushed

  • 2 shallots, finely chopped

  • 4 free-range eggs

  • 1½ tsp ground cumin

  • 1 tsp ground cinnamon

  • ½ tsp ground turmeric

  • 1½ tsp salt

  • 1 tsp freshly ground black pepper

  • 2 cups / 500 ml sunflower oil for frying


To make the sauce, put all the sauce ingredients in a bowl and whisk well. Taste—looking for a vibrant, tart, citrusy flavor—and adjust the seasoning. Chill or leave out for up to an hour.

To prepare the cauliflower, trim off any leaves and use a small knife ?to divide the cauliflower into little florets. Add them to a large pan ?of boiling salted water and simmer for 15 minutes, until very soft. Drain into a colander.

While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt, and pepper in a bowl and whisk together well to make a batter. When the mixture is smooth and homogenous, add the warm cauliflower. Mix to break down the cauliflower into ?the batter.

ottolenghiPour the sunflower oil into a wide pan to a depth of 2?3 inch / 1.5 cm and place over high heat. When it is very hot, carefully spoon in generous portions of the cauliflower mixture, 3 tablespoons per fritter. Take care with the hot oil! Space the fritters apart with a fish slicer, making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don’t burn. ?They should take 3 to 4 minutes on each side.

Remove from the pan and drain well on a few layers of paper towels. Serve with the sauce on the side.

Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photography credit: Richard Learoyd © 2013. Purchase this book at Amazon.com, BarnesandNoble.com, etc. Publisher retains all copyrights and the right to require immediate removal of this excerpt for copyright or other business reasons. Read our review of this book.

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