Crispy Cauliflower Fritters

A hint of curry spices this tasty, latke-esque dish.

Online Jewish Week Columnist
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People have weird associations with cauliflower. I was at a Shabbat dinner a few weeks ago when a man was trying to remember the name for cauliflower, and he turned to his wife and said: "you know, white broccoli?" Of course, cauliflower tastes nothing like broccoli, and is actually one of my favorite vegetables for its heartiness and versatility.

Like in many Indian dishes, cauliflower and curry are a natural pairing. Seasoning these "latkes" mildly with curry brings them to another level flavor-wise, though you could mix things up with any of your favorite spices - this recipe is fairly basic and can be a blank slate.

Pan-frying the patties made them really extra-crispy and delicious, perhaps even more so than tradtitional potato latkes, and they were even great the next day when they were reheated uncovered in the oven. I'll just have to make them again this Chanuka.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
1 medium head cauliflower, roughly chopped
1 egg
1 tablespoon curry powder
2/3 to 3/4 cup flour
salt and pepper to taste
oil to fry
Recipe Steps: 
Boil or steam the cauliflower until tender (about 5 minutes boiling or 8 steaming). Using a potato masher (my choice) or a fork mash up until in small pieces and more cohesively combined.
Add in the egg and curry and mix to combine. Add in 2/3 cup flour and stir to combine - it should hold together in clumps now, add in more flour as necessary.
Heat enough oil to cover the bottom of a large saucepan. Carefully drop about 1/4 cup of the cauliflower mixture into the oil and flatten to form a patty. Let cook until golden crispy brown, 3-5 minutes, then flip and fry the other side as well.
Serve hot, or reheat, uncovered, in a 400 F oven for 5 minutes the next day.