My husband Blair is the best fritter maker in our little household (at least that what I tell him to keep ’em coming). We devoured these Saturday morning to soak up a birthday evening of overindulgence. We’ve been making them for years and adapted them a few times from one of my favourite chefs Yotam Ottolenghi’s recipes.
Blair topped these with my homemade feijoa, date and fennel chutney (recipe to come!) a jammy soft poached egg and dukkah. Yum!
1 small cauliflower, cut into little florets and cooked until soft
1 cup all-purpose (or rice) flour
1/2 cup basil leaves, chopped
1 small red onion finely chopped
1 garlic clove, minced
4 large eggs
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
About a cup sunflower oil, for frying
4 soft poached eggs
For the fritters, put the flour, basil, red onion, garlic, eggs, cumin, cinnamon, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.
In frypan, heat oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter. Fry in small batches, adjusting the heat so the fritters cook but don’t burn. They should take 3 to 4 minutes on each side.
Drain the fritters well on paper towels. Garnish with extra basil leaves, a soft poached egg and chutney.