Simple and gently spiced, these easy to make curried cauliflower and carrot fritters are a delicious light meal, or a substantial snack or starter.
Do you have a notebook? I love mine. It’s mostly full of to-do lists, reminders, scribbled down phone numbers and addresses, that sort of thing. But occasionally I’ll jot down a thought or an idea, so that I remember it later. That’s what happened with these delicious fritters.
I had the idea for these curried cauliflower fritters ages ago, and of course wrote it down in my notebook. I’d completely forgotten about it until the book happened to fall open at that page, and I thought, “Ooh, yes! Cauliflower fritters!” Then, as if by divine intervention, I got a lovely cauliflower in the co-op, that had just been reduced! Bargain!
My original intention was to make these just from cauliflower. However when I looked at the mixture 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.
Mild, medium or hot!
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, adding more or less of it, or of course omitting it altogether. If you leave it out, you will need to season quite liberally with salt and pepper instead. The curry, while not particularly strong, did give a spicy boost to the cauliflower – I think cauliflower and curry spices go really well together.
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, fine dried breadcrumbs would be an acceptable substitute.
On the side
We ate these with a little chopped salad of tomato, cucumber, avocado and mint, and 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.
I wonder what else is lurking in my notebook?!
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Curried cauliflower and carrot fritters
- 350 g cauliflower (approx. half a small/medium cauliflower)
- 2 medium carrots
- 1 small onion
- 2 eggs
- 55 g plain flour (approx. ½ cup)
- 35 g medium matzo meal (approx. ⅓ cup)
- 1 tsp curry paste (or more to taste)
- 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.