Moroccan cauliflower fritters is a vegetarian starter but can also be served as a garnish for a chicken or meat dish.
|Yummy Moroccan cauliflower fritters with chermoula|
It’s funny I’m enjoying them now that I’m older because I never had when my mother used to make them regularly during my youth.
Recently, these beignets de chou fleur popped into my mind and I’ve been making them ever since. It’s true that our tastebuds change throughout time.
The recipe is fairly simple as we just parboil or steam cauliflower before coating it with a spiced batter before we shallow-fry them for a few minutes. That’s all what there is to it really. If you have a chermoula jar ready, it’s the time to pull it out from the fridge. If not, you can still make this in no time.
Moroccan cauliflower fritters
- Frying pan
- 450 gram cauliflower broken or cut into chunky big florets, leaves and inner heart discarded.
- ½ tsp salt or to taste
For the batter
- 30 gram durum semolina substitute with flour
- ½ tsp baking powder
- 240 ml water at room temperature, depending on flour absorption, you might need a couple more tablespoons
- 2 eggs medium size
- 3 tbsp coriander finely chopped
- 2 tbsp parsley finely chopped
- 1 garlic clove grated
- ½ tsp cumin ground
- ½ tsp turmeric ground
- 1 tsp salt or to taste
- 30 cl frying oil depending on the depth of your pan as you just want 1 to 2 cm of depth in oil
Making the cauliflower fritters or beignets
- Dip each cauliflower floret in the batter after you stir it. Coat all the way through and place into the pan. Do no fill the pan a lot as you want to have space to flip them over.
- Heat the oil over medium heat.
- Fry each side for about 2 minutes, all the way around until nicely golden.
- Transfer to a sieve and when they're cold, over a kitchen paper to get rid of excess oil.
- Serve the cauliflower fritters warm or at room temperature, with lemon juice or wedges. If you have a harissa, make our family spicy harissa vinaigrette (coming soon).
- You can steam the cauliflower florets ahead of time. Sprinkle them with salt and place them on top of a double boiler or a couscoussier and fill the bottom with hot boiling water. Cover and steam for 7 min or until cooked but firm. Set aside to cool.