I had the idea for these curried cauliflower fritters ages ago, and fortunately, wrote it down in the back of my notebook. I say fortunately, because I’d completely forgotten about it until yesterday, when the book happened to fall open at that page, and I thought, “Ooh, yes! Cauliflower fritters!” And then, as if by divine intervention, I got a lovely cauli in the co-op, that had just been reduced! A bargain cauliflower. Hurrah!
My original intention was to make these just from cauliflower, but when I looked at it in the bowl, it was clear that it wasn’t going to be enough food for the three of us, so I added a couple of carrots too. They added a bright colour to the interior of the fritters, as well as a delicious sweet flavour.
My curry paste is apparently pretty mild, as these were very gently spiced. You can adjust the heat level by choosing a weaker or stronger curry paste, or omitting it altogether. I think if you leave it out, you’d probably have to season quite liberally though. The curry, while not particularly strong, did give a spicy boost to the cauliflower – I think cauliflower and curry spices go really well together generally.
I was hoping Kipper would help me make these curried cauliflower and carrot fritters, but she was too busy watching Pocoyo on YouTube. She has one chance in the day to watch anything, and that’s when I’m cooking, and, having recently discovered Pocoyo, she is now working her way through the backlog of episodes. It could take a while – there are at least 100 of them…
The recipe calls for matzo meal, which is readily available in kosher shops, or in the kosher sections of the major supermarkets. If you can’t get hold of it, I expect that fine dried breadcrumbs would be an acceptable substitute.
We ate these with a little chopped salad of tomato, cucumber, avocado and mint. I also had a dollop of natural yogurt to dunk them in. The mixture made 16 fritters, which were swiftly seen off by DH, Kipper and me. I expect they would go further as a starter or snack.
- 350g cauliflower
- 2 medium carrots
- 1 small onion
- 2 eggs
- 55g plain flour
- 35g medium matzo meal
- 1 heaped tsp curry paste
- Vegetable oil for frying
- Cut the cauliflower into florets and boil for 8 minutes until tender. Drain, and roughly chop.
- Peel and grate the carrots. Peel and finely chop the onion.
- Mix the cauliflower, carrot and onion with the eggs, flour, matzo meal and curry paste. Mix well with a fork, mashing the ingredients together.
- Heat a little oil in a frying pan over a medium heat. Dollop generous tablespoons of mixture into the pan and flatten a little - I fitted four in the pan. Fry for around 2 minutes each side, until golden brown. Add more oil to the pan as required.
- Remove the fritters from the pan and drain on kitchen paper. Eat straightaway or keep warm in a moderate oven until all the mixture has been cooked.