For once in my life, I opened a new food magazine and actually made something out of it right away. I don’t know what came over me – the Ottolenghi cauliflower fritters on the last page of Food & Wine just sounded too good to pass up.
I made them more or less as written – I did leave out the shallots, because I really didn’t feel like chopping shallots, and I substituted ground coriander for the cinnamon, because I know from personal experience that there are very few things I like cinnamon in and cauliflower is not one of them. The recipe was easy to throw together, and really delicious. Leftovers were good, too, although no longer crispy.
I also made the yogurt sauce with lime juice and zest that the recipe called for. It was pleasant, although it gave the dish an overall Caribbean effect that I thought was a little strange. We preferred dipping the fritters (and accompanying lamb kebabs) into the curry mayonnaise that was left over from our starter of steamed artichokes.
One thought on “cauliflower fritters”
This looks so good. I’m going to try it tonight.