Confession, I profess to quite a bit of veggie love at the moment. I’m not sure what’s going on, but at our local supermarket and markets there’s been such an array of brightly colored heirloom veggies, that I’ve pretty much vowed to cook with every odd thing I find.
This might be to the behest of my sweetheart who doesn’t necessarily feel the same way about purple pickled cauliflower, as I do.
So, when I saw this beautiful yellow cauliflower, I immediately began to wrack my brain and think of how to highlight & complement the incredible sunshine yellow of those florets. Sadly my first offer to make canary yellow Cauliflower & Cheese, was met by a little apprehension but I can now tell you that the final solution I came up with was a definite hit.
Spicy Yellow Cauliflower Fritters, tinged with Saffron, Curry Powder and a whole lotta crunchy bits. They’re tasty, very moreish and bound to get a lot of action in your recipe repertoire once you take that first bite!
Time: 35 mins
Yellow cauliflower head, small
Saffron threads soaked in water
1 & 1/2 tbsp of curry powder, extra to dust later on,
1/2 tsp Crushed coriander seeds, , all spice
3/4 cup mix of cornflour/plain flour,
4 x egg whites,
Good pinch of salt for seasoning
1 sliced onion,
Splash of milk,
Vegetable oil to fry,
To serve, chopped coriander and chili *optional* & perhaps some yoghurt too, I served mine with a squeeze of lemon.
You’ll also need a mixing bowl, whisk, tongs, mortar & pestle, or bottom of a strong jar (to crush the coriander seeds) chopping boards, knives etc, small pot for frying etc and paper towel to absorb any excess oil.
Measure out the flour and set aside. Chop the onion into rough slices and the cauliflower into small florets. Whisk the egg whites to soft peaks, add the saffron and spices into egg white mixture and lastly add the flour.
Next step, add the florets & sliced onion and fold into the egg whites, (don’t worry if there are lumpy bits because later they’ll become crunchy bits.) Season the batter, with some salt & pepper. Fry each until golden brown, drain on paper towel
Optional: serve with chilli and coriander, a dusting of curry powder and a side of lemon cheeks.