Lightly Spiced Cauliflower Fritters with Yoghurt Chermoula Dip
Crispy, golden, and irresistibly flavorful, these Lightly Spiced Cauliflower Fritters with Yoghurt Chermoula Dip are a perfect combination of comfort and elegance. Featuring tender cauliflower florets coated in a spiced batter infused with cumin, smoked paprika, and turmeric, these fritters deliver just the right amount of crunch and vibrant flavor. The addition of chickpea flour boosts crispiness, while fresh coriander adds a pop of freshness. Paired with a creamy yoghurt chermoula dip, bursting with zesty lemon, fragrant herbs, and warm spices, this recipe is an ideal appetizer, snack, or side dish. Ready in just 35 minutes, these fritters are easy to make, vegetarian-friendly, and perfect for entertaining or a casual weeknight treat.
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Recipe Information
Ingredients
- 300 g Cauliflower florets
- 100 g All-purpose flour
- 50 g Chickpea flour (optional, for added crispiness)
- 1 tsp Baking powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Ground turmeric
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cloves Garlic, minced
- 2 tbsp Fresh coriander leaves, chopped
- 180 ml Water
- Olive oil (for pan-frying)
- 200 g Greek yoghurt
- 1 tbsp Fresh parsley, chopped
- 1 tbsp Fresh mint, chopped
- 2 tbsp Lemon juice
- 0.5 tsp Ground coriander
Instructions
Place the cauliflower florets in a pot of boiling water and cook them for about 5-6 minutes until tender but not mushy. Drain and let cool. Once cool, chop them into small pieces.
In a large mixing bowl, whisk together the all-purpose flour, chickpea flour (if using), baking powder, ground cumin, smoked paprika, ground turmeric, salt, and black pepper.
Stir in the minced garlic and fresh coriander leaves.
Gradually add the water to the dry mixture, whisking until you form a smooth batter with a pancake-like consistency.
Fold the chopped, cooked cauliflower into the batter until evenly coated.
Heat enough olive oil in a non-stick skillet to cover the base over medium heat.
Scoop about 2 tablespoons of the batter for each fritter and place it gently into the skillet. Flatten slightly with the back of the spoon.
Cook the fritters for about 3-4 minutes on each side until golden and crispy. Remove and place on a paper towel-lined plate to drain any excess oil.
For the yoghurt chermoula dip, mix the Greek yoghurt with chopped parsley, mint, lemon juice, and ground coriander in a small bowl. Stir until well combined.
Serve the fritters warm with the yoghurt chermoula dip on the side.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
