Confetti Cauliflower fritters
I am cleaning the fridges after having company on and off for a few weeks. There are odds and ends of beautiful local produce that I’d like to use and create room on the shelves for my next market outing, which in the summer can be every day.
These delicious fritters were the result of fridge clean-up. I had a few florets of white, purple and orange cauliflower that I used as crudites (hence the confetti reference) and I thought it would be fun to make a few fritters with them. Of course you can make the recipe with just one colour of cauliflower. This is the same recipe I use for the corn fritters a couple of posts ago, the only difference being that I cooked the chopped cauliflower in a little oil to soften it and make sure it is not completely raw. Otherwise I followed the same process.
Cauliflower goes well with tahini so I made a tahini-yogurt sauce to dip them in.
1/4 cup flour
1/3 cup crumbled feta
4 cups cauliflower florets ( enough for 2-3 cups cauliflower riced in food processor)
2 scallions, thinly sliced, white and green part
Salt and pepper
1/4 cup oil for cooking the corn
1 1/2 cups plain yogurt
1/2 cup tahini paste
Juice of 1 lemon
1/2 cup water or as needed
Sea salt to taste
Place cauliflower florets in a food processor and pulse until finely chopped to the texture of cauliflower rice.
Place eggs and flour in a bowl and mix with a whisk or a wooden spoon.
Add riced cauliflower and feta and mix it in.
Add the scallions, salt and pepper.
Heat half the oil in a skillet and scoop the batter into the hot oil with a medium size ice cream scoop.
Cook until golden on both sides, turning once.
Remove and place on a paper lined plate.
To make the yogurt tahini sauce first reconstitute the tahini with lemon juice and water to a consistency of thick cream, then mix with the yogurt and adjust seasoning.
Serve the fritters with the sauce on the side.