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Who else finds cauliflower smells like fart? I do! And I try and mask the flavor always. These Tandoori Cauliflower Fritters are great in doing that job! Have I peaked your interest in it already?

The current situation in the Netherlands has demanded us all to be on house arrest, giving more time in the kitchen. And I can’t complain much as I am loving it. A few months or years from now this statement of house arrest might seem so trivial but right now cooking has been my biggest stress buster and I hope it continues to be the same. If you feel the need to use your creative juices like me, go ahead and try this recipe.

These fritters are just like the zucchini fritters from Turkey made with Feta and they go great with the tahina dip I made yesterday. It is super easy but again if you don’t have tahina right now, don’t have to run to the supermarket to get some. You can even make a simple Tzatziki  which is made with yoghurt and cucumber and if not with just ketchup works too.

Anyways let’s get to the point and have you all reimagine cauliflower. Btw if you are on a keto diet, you can replace the regular flour to almond flour and then you are golden!

If you try this recipe, do let me know what you think.

Stay Strong and Healthy and yes cook away to glory!

Print Recipe
Tandoori Cauli Fritters Yum
Course Snacks
Cuisine International
Prep Time 15 minutes
Cook Time 20 minutes
Servings
fritters
Course Snacks
Cuisine International
Prep Time 15 minutes
Cook Time 20 minutes
Servings
fritters
Instructions
Fritters
  1. Using a food processor chop the cauliflower into rice texture. You could choose to boil the cauliflower in advance as well before doing this step.
  2. Transfer the chopped cauliflower in a bowl, mix it with flour, eggs, salt, tandoori spice, chopped parsley and garlic. Mix it well. If you fancy - you could add some feta too (skip the salt in that case).
  3. In a pan add a tsp oil and using a spoon add the cauliflower batter. It will firm up within a few seconds. Cook it for 3 - 5 minutes on low to medium flame on each side. Remove it on a plate lined with kitchen paper. Serve with warm with any dip. This can be kept upto 3 days in an airtight container in the fridge and heated up in the oven or pan before serving.
Dip
  1. Mince the garlic well and finely chop parsley. Mix everything mentioned above and serve this dip at room temperature.
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