- July 11, 2016
Cauliflower Fritters with Two Dipping Sauces
I have been on a vegetarian kick as of late.
Part of this stems from the fact that my food cravings are going wonky 6 months into my pregnancy. For someone who has never had a sweet tooth, I crave sugar with somewhat unnerving frequency these days. Iâve also been pretty lukewarm on meat, for some reason. Iâve heard about vegetarians or vegans craving meat during their pregnancies, but Iâve never heard of it going the other way. Huh.
Obviously, having a few meat-free days a week is also great for the environment. The resources it takes to produce 1 pound of meat vs. 1 pound- or even 10 pounds- of vegetables is, frankly, alarming. I know this should convince me to never eat meat again but⌠well, Iâm not quite there yet. Cutting down on meat? That I can do. Every little bit helps, right?
This week, GG and I, over our discussion of vegetarian food options, started negotiating a food swap. Since theyâre trying to live frugally these days, sheâs been going largely vegetarian as well. In addition, sheâs also been making her own preserves, stocks, jerkies, etc. Now youâre speaking my language!
Weâve decided to get together for a food exchange. Sort of a like a clothes swap, where friends get together to swap clothes they donât want anymore, but with homemade pantry delights! Ilove this idea.
There has been lots of talk on the news recently about âuglyâ food, ie. fruits of vegetables that wonât win any beauty contests at the grocery store, but are just as delicious. I came across a bag of red bell peppers this week that fit this description- not the prettiest, by a long shot, but by no means past their prime. Considering the shop was charging $2-3 per pepper, and this bag of three was available for $1⌠I mean, thatâs just good shopping. You know what âuglyâ fruits and vegetables are good for? Preserves. Baking. Dips.
Roast up those peppers and whip them up into a lovely, light dipping sauce.
Got some mint that survived the winter? (thank you, temperate West Coast climate) Mix it up with some yogurt and a pinch of salt and there is sauce number two.
Excellent warm or cold, fresh or leftover. Yes, please!
PrintCauliflower Fritters with Two Dipping Sauces
Ingredients
- 1 large head of cauliflower
- 6 large eggs
- 4 cloves garlic, crushed
- 1/2 cup parsley, finely chopped
- 2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/3 cup all purpose flour
- 1 1.2 tsp baking soda
- Vegetable oil, for frying
Roasted Red Pepper Feta Dip:
- 3 roasted red peppers
- 1/4 cup feta cheese
- 1/2 cup Greek yogurt
- 1 Tbsp fresh lemon juice
- 1 clove garlic, crushed
Minted Yogurt Dip:
- 1/2 cup fresh mint, finely chopped
- 1 cup Greek yogurt
- 1/4 tsp salt
Instructions
- Cut cauliflower into large florets. Place in a large steamer and steam until tender, approximately 7 minutes. Remove from heat and cool completely.
- To make the mint dip, combine all ingredients in a bowl.
- To make the roasted red pepper dip, combine all ingredients in a blender or blend using an immersion blender.
- Place cooked cauliflower in a large tea towel and, over the sink, squeeze out all the excess water you can, crushing the cauliflower as you go. There is a surprising amount of water left in the cauliflower after cooking, removing as much as you can will help your fritters stick together and not crumble or become soggy.
- In a large mixing bowl, combine eggs, garlic, parsley, paprika, salt and pepper. Add cauliflower, flour and baking soda. Since baking soda reacts with liquid, you will want to make sure you cook the batter soon after making it. If you intend to make this batter in advance and cook it just before eating, add the flour and baking soda right before frying.
- Heat oil in a large skillet over medium-high heat. Cook each fritter for 2 minutes then flip and cook for an additional 2 minutes, until both sides are deep golden brown.
- Using a slotted spoon or spatula, remove the cooked fritters from the oil and place them on a baking sheet lined with paper towel or a baking rack, so the excess oil runs off as they cool. Repeat this process with the remainder of the batter.
- Serve fritters warm or at room temperature alongside one or both dips.
