Photo by: Richard Learoyd

Cauliflower and cumin fritters with lime yoghurt

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1 small cauliflower (about 320g)
120g plain flour
15g parsley, roughly chopped, plus a few extra leaves to garnish
1 garlic clove, crushed
2 shallots, finely chopped
4 eggs
1½ tsp ground cumin
1 tsp ground cinnamon
½ tsp ground turmeric
500ml sunflower oil for frying
salt and black pepper

Lime sauce:
300g Greek yoghurt
10g coriander, finely chopped
finely grated zest of 1 lime
2 tbsp lime juice
2 tbsp olive oil
salt and pepper

These addictive fritters are Sami’s mother’s recipe. She used to make them once a week and give them to the kids in a pita to take to school for lunch. They’re as good today for grown-up kids, keeping well for those who still like their lunch in a Tupperware, either at work or on a picnic. Don’t forget the pita, of course, along with some hummus and tomato.

Serves 4

(p 50, The Ottolenghi cookbook, p 67 reprinted edition)


The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |


{based on 2 reviews}

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  • Shop Perfect!
    (15/06/2016) These were easy and very satisfying. Making this recipe once and your mind will race to all the other fun combinations you might be able to try within the parameters of the recipe structure. One large head of cauliflower is enough to double the recipe, which I did to fantastic success.
  • Shop Terrific baked instead of fried
    (12/04/2015) Finally made this last night. I wanted to bake it instead of fry it, so I looked up some pakora recipes and ended up adding ~1 tbs olive oil and 1 tsp baking powder to the batter and portioning it out on a cookie sheet lined with parchment. Baked in preheated 450F oven for 25 minutes till it was brown and a little crunchy on the outside. Came out terrific!