M’shaat zahra, cauliflower fritters, are a simple, comforting dish worth making again.
Ingredients
- 2 medium heads cauliflower about 3 1/2 pounds florets
- 2 cloves garlic minced
- 1/2 medium onion finely chopped
- 4 tbs finely chopped parsley
- 3 eggs
- 1 cup flour + 2 tbs
- 3/4 cup water
For the Sauce whisk together
- 2 cloves garlic minced
- 1 tbs tahini
- 3 tbs Greek yogurt
- 1/4 cup lemon juice
- Salt
- 1- start by separating the florets from the head, and if there’s any large ones cut in half.
Instructions
- 1 tsp salt, 1/2 tsp ground -cumin, 1/2 tsp ground-coriander, 1/4 tsp ground-cinnamon, 1/4 tsp ground-black pepper and 1 tsp dry mint.
- Sumac for garnish.
- Sunflower oil for shallow frying.
- About 1 1/2 cup.
- Place the cauliflower in a large pot, fill with water cover and boil until tender, about 20 minutes ( it should feel tender yet firm to the touch ).
- 2- drain the cauliflower in a colander and let cool.
- 3- in a bowl start making the batter, add the garlic, salt, and spices except for the dry mint. Crack 3 eggs and whisk well. Start adding the flour and water gradually , alternating and whisking in between. Add the parsley, 1/2 of an onion, mint and mix. The consistency should be a bit thinner than a cake batter. Let the batter rest for 20 minutes.
Notes
- Sometimes you have to use the extra 2 tbsp flour, depending on the weather or the eggs. I had to use the extra flour this time.
- 4- heat the oil in a frying pan on medium. Squeeze each floret between the palms of you hands to flatten and get rid of the extra water, lay carefully in the batter, with a spatula push down to cover with the batter completely. Using a large fork take out so the excess batter could fall out and place in the frying pan carefully. Fry until golden on each side, place on a paper towel to remove excess oil.
- 5-sprinkle sumac, serve next to the sauce and enjoy.