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Cooking 101
Golden. That's the best word for these crisp, flavorful cauliflower fritters. There's a little tahini in them, and a little tahini in their sauce... so you're getting golden flavor and a beautiful hue every which way.
Chef Tip: Organization helps with fritter making: Make sure to have a rack or a platter lined with paper towels set up right next to your pan to receive the hot fritters. You don't want to be wandering around your kitchen with a sizzling fritter looking for a place to put it. Once you've placed them on the paper towel, while they're still hot, sprinkle them with flaky salt.
1 cup plain Greek yogurt
1 lemon
Salt, to taste
1 head of cauliflower, about 3 cups, cut into 2-inch pieces
1¼ cup flour
1 bunch fresh parsley, finely chopped
2 eggs
½ tsp baking powder
1½ tsp salt
Cooking oil
Flaky salt, to garnish
3-4 fresh mint sprigs, minced
Combine the yogurt with about a tablespoon of Golden Tahini. Cut the lemon in half, squeeze half of it into the sauce (reserving the other half), add a pinch of salt, and combine. Cover and refrigerate until ready to serve
Bring a medium saucepan of water to boil, then add a hefty pinch of salt and the cauliflower. Cook for 4 minutes on high, then drain in a colander. Reserve about ¼ cup of cooking wate
Transfer cauliflower to a large bowl and smash it, leaving some bits of cauliflower for texture. Add the flour, parsley, eggs, baking powder, salt, reserved cooking water, and a squeeze of Golden Tahini. Stir to combine
Heat a large skillet over medium-high heat and add a glug of oil to fully coat the pan. When the oil shimmers, add about 3 tablespoons of batter to the pan. Working in batches, fry the fritters for about 3 minutes, then flip, and cook for another 2 minutes until they're crispy and cooked through. Sprinkle with flaky salt
Mix the minced mint into the yogurt sauce. Serve the fritters with the reserved lemon, cut into wedges, and the sauce
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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