This was a Reel on TIK TOK. I took a piece of paper and wrote the main ingredients down.
It took me nearly 3 weeks to get hold of a head of cauliflower. Due to bad and cold weather their was no import of cauliflower possible and the large supermarket chaines did not buy any. Now the cauliflower drought is over. But they aren't cheap any longer.
This vegetarian dish is easy to prepare and the fritters can be eaten cold as well or taken as a snack.
The cauliflower florets must he cooked for 7 min only. They need to be only 2/3 cooked. Mushy cauliflower does not work in fritters. I drained them and had them in cold water for a bit, then drained again and teared in shreds. Keep the pieces in a decent size.
Prepare the mix and add the cauliflower. How much water to add must be done with care. The cauliflower itself has moisture. It should be a thick batter. Heat up enough oil in a pan that the bottom is covered. Ladle 3 to 4 spoons in and let them vake. Then turn. Rest on kitchen paper to soak up some oil.
Ingredients:
450 g cauliflower, 1 tsp salt, 1 tsp cumin seeds cook for 7 min
Batter:
1 /2 bunch parsley, 1 red onion, 3 garlic cloves
3 eggs, 1/4 to 1/2 cup water
1 cup flour, 1 tsp baking powder, salt, pepper, 1/ 2 tsp ground cumin, 1 /2 tsp ground ginger, 1 /2 tsp oriental seasoning
Dip:
Greek yogurt with Oriental paste seasoning
The moment I turned the first three fritters over in the pan, I thought of differently seasoned veggie fritters I made before. Indian style and Korean style. Change the seasoning and maybe some of the veggies and enjoy the taste of an other country.
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