Cauliflower Fritters with Tzatziki
9,1 / 10
- For the cauliflower
- 1 small Cauliflower (broken into florets)
- boiling water
- 1 cup all-purpose flour (scant)
- 1 pinch salt
- 2 eggs (separated)
- ¾ cup Sparkling water
- 2 Tbsps vegetable oil
- vegetable oil (for deep frying)
- 2 tsps Cumin (crushed)
- 2 tsps paprika
- 1 tsp peppers
- freshly ground Black pepper
- For the sauce
- 1 cup plain Greek yogurt
- 1 clove finely chopped garlic cloves
- 2 Tbsps chopped mint
- 1 Tbsp lemon juice
- To garnish
For the cauliflower: cook the cauliflower in a pan of boiling water for 2 minutes. Tip into a colander and rinse under cold running water. Drain well and set aside.
Put the flour and salt in a mixing bowl.
Whisk together the egg yolks and sparkling water, then whisk into the flour with the oil until smooth.
Whisk the egg whites until stiff, then fold into the batter.
Heat the oil in a deep fat fryer or large pan.
Dip the cauliflower in the batter, then carefully place in batches in the hot oil. Cook for 2-3 minutes until golden and puffy. Drain on absorbent kitchen paper and sprinkle with cumin, paprika, pepper flakes, salt and pepper.
For the sauce: mix together all the ingredients and serve with the cauliflower. Garnish with mint.