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Cauliflower Fritters Recipe

Kashmiri Chili Powder -

Cauliflower Fritters Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Note: All ingredients in blue are available at alcoeats.


For the Mint Yogurt:

 Ingredients Quantity
Greek yogurt 1 cup
Dried Mint ½ tsp
Lemon Juice 2 tbsp. 
Olive Oil 1 tbsp.
Salt ½ tsp

For the Cauliflower Fritters:

 Ingredients Quantity
Cauliflower 1 small 
Flour 1 cup all-purpose
Onion 1 small
Eggs 2
Cumin 1 ½ tsp
ALCO Kashmiri Chili Powder ¾ tsp
ALCO Turmeric Powder ½ tsp
Baking Powder ½ tsp
Salt  to taste
Oil 1 cup

1. To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine dried mint, lemon juice, olive oil, salt and keep in the fridge until ready to serve.

2. Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then drain into a colander. Using a fork or a potato masher, crush the cauliflower, then transfer it to a large bowl.

3. Add the flour, parsley, onion, eggs, cumin, red chili powder, turmeric powder, baking powder, and  salt and a good grind of black pepper. Add 3 tablespoons of the cooking water and mix well to combine. Line a large plate with paper towels.

4. In a large saute pan, heat the oil. Once the oil is hot, carefully spoon 2 to 3 tablespoons of batter per fritter into the oil. You’ll need to do this in batches (adding 4 to 5 fritters at a time) so as not to crowd the pan, and use a spatula to keep them apart. Fry for about 4 to 5 minutes, flipping over halfway through, until both sides are golden brown (mine took 2 minutes on each side).

5. Using a slotted spoon, transfer the cooked fritters to the prepared plate and set aside while you continue with the remaining batches.

6. Serve warm.