Cauliflower fritters

Cauliflower fritters

Karnıbahar mücverİ

By
From
Turkish Fire
Serves
4-6
Photographer
Alicia Taylor

Enriched with feta, these fritters are absolutely delicious, and equally enjoyable for lunch or dinner.

Ingredients

Quantity Ingredient
1 cauliflower, broken into florets
1 tablespoon vinegar
7 spring onions, finely chopped
2 tablespoons plain flour
30g chopped dill
1 free-range egg
100g bulgarian feta
sunflower oil, for shallow-frying

Method

  1. In a large saucepan, heat enough water to cover all the cauliflower. Add the vinegar and bring to the boil, then add the cauliflower florets. Cook at a gentle boil until the cauliflower is soft, about 8–10 minutes. Pour into a strainer and drain well.
  2. Put the cauliflower in a large bowl and mash well. Add the spring onion, flour, dill and egg. Crumble the feta into the bowl and season with sea salt and freshly ground black pepper. Mix together, then shape into little balls, about the size of walnuts.
  3. Heat about 2.5 cm of sunflower oil in a large heavy-based saucepan, over a high heat. Working in batches, fry the fritters for about 3–4 minutes, turning occasionally, until golden. Don’t over-crowd the pan, or the oil will lose too much heat, and the fritters will fall apart in the oil.
  4. Drain the fritters on paper towel. Serve hot.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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