Cauliflower fritters

Cauliflower fritters with bread

I found this recipe in a cookbook I bought recently while in Kurdistan (Iraq); the cookbook was in Arabic and featured the recipes of a very popular TV cooking chef personality in the Arab world, Mrs Manal el-Alem. It took reading a few recipes until I realized the book had been pirated because none of the recipes I was reading had matching titles and all the images were missing. The price of that book (the equivalent of US $4) should have given me a clue. 

These fritters can be baked or fried. They taste delicate and delightful; they are a perfect light lunch (can stuff them in a pita).

INGREDIENTS: 4 servings

  •  1/2 medium-size cauliflower (about 4 cups of florets)
  • 4 large eggs
  • 1 onion, chopped
  • 1/2 cup chopped fresh parsley or cilantro
  • 1 tsp baking powder
  • 4 tbsp butter or oil
  • 4 tbsp AP flour
  • Spices: salt (to taste), 1/4 tsp black pepper, 1/2 tsp coriander, 1 tsp cumin, dash of paprika (optional)

fry cauliflower fritters

1. Preheat the oven to 400F (200C); grease 3 cookie sheets and set aside; (if frying, pour the oil into a large skillet. Cut cauliflower into small florets; Pour 6 cups of water into a large pot, add the cumin and salt and bring to a boil. Add the florets and simmer over medium heat for 4 minutes; drain. Chop the florets when cooled and transfer to a bowl; add the eggs, parsley, cumin, salt, flour, baking powder and chopped onion. Mix to combine. 

2. Pour 1/4 cup of the batter into a greased pan; continue with the remaining batter. (space them at least one inch apart). Place a teaspoon of oil or butter on each fritter. Bake for 10 minutes or so until set. Serve warm with bread if desired. If frying, heat the oil in a large skillet and spoon the batter onto the hot oil; cook for 3 minutes on one side, then flip and cook on the other side till golden. Serve.

Deir under fog

Village of Deir in the Chouf mountains under the fog.

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23 Comments

  1. Posted April 17, 2013 at 5:49 am | Permalink

    What a gorgeous view!

    Those cauliflower fritters are very appetizing. A great recipe.

    Cheers,

    Rosa

  2. samir
    Posted April 17, 2013 at 5:24 pm | Permalink

    ..these are delightful and flavorful..famously made in Palestine and Jordan as well ,called m’shaat. some people add green onion .mint, baharat depending on mood and ingredients at hand.,,,.great pics of your village

  3. samir
    Posted April 17, 2013 at 5:30 pm | Permalink

    ps never tried them baked,always are fried,any good that way ?

  4. Posted April 17, 2013 at 6:15 pm | Permalink

    Excuses-moi on était en voyage – oui une recette pour des feuilles de vignes farcies aux riz, pas à la viande.

    J’ai mangé des choux-fleurs comme tu le montres, quand j’étais en Algérie – c’est bon, je vais copier ta recette.

    Tout à l’heure en commandant, en français, un livre d’Andrée Chedid, j’ai vu qu’il y avait, en anglais le titre Return to Beirut – tu l’as lu? Il y a peut-être un autre titre pour le livre en français, car je ne l’ai pas trouvé dans Amazon France.

  5. Posted April 17, 2013 at 7:16 pm | Permalink

    Oh gosh Joumana! I just drooled and nearly fell off my chair. Making this within the week dearie :))

    You rock!!!

    chow! Devaki @ weavethousandflavors

  6. Posted April 17, 2013 at 7:41 pm | Permalink

    What a gorgeous photo and equally delightful recipe. What a delicious way to enjoy cauliflower!

  7. Posted April 17, 2013 at 8:46 pm | Permalink

    I adore cauliflower and love this way of making it!

  8. Joumana
    Posted April 17, 2013 at 10:51 pm | Permalink

    @Samir: I was in a hurry and fried them this time; will let you know when i do next time! :)

  9. Joumana
    Posted April 17, 2013 at 10:55 pm | Permalink

    @vagabonde: je n’ai pas lu ce livre, mais ça m’intéresse; bon, il y a feuille de vigne et il y a feuille de blettes, les 2 sont faites de la même façon; voici le lien
    http://www.tasteofbeirut.com/2012/09/stuffed-chard-leaves-vegan/
    si tu n’as pas de feuilles de vigne fraiches, je te conseille les feuilles de blettes; c’est meilleur vu que c’est frais çça fond dans la bouche alors que les autres en boite sont dures en général.

  10. Posted April 18, 2013 at 12:56 am | Permalink

    Superbes tes beignets de chou fleur, ils sont très appétissants….

  11. Posted April 18, 2013 at 1:03 am | Permalink

    These look great. Cauliflower would have to be one of the most versatile vegetables. I will definitely give these a try.

  12. Posted April 18, 2013 at 2:29 am | Permalink

    Maybe not so light if fried, but certainly delicious! Love the photo of them sizzling in the pot.

  13. Posted April 18, 2013 at 3:31 pm | Permalink

    Dear Joumana, these gorgeous fritters reminded me our mucver – the zucchini fritters : ) funnily enough our local instructor made us the courgette fritters, though hers had also milk in it and more flour – I am in favor of your sizzling, delicious version! great way to spice up the cawliflower : )

  14. Posted April 18, 2013 at 5:55 pm | Permalink

    Thanks for the recipe link Joumana I’ll copy it. Here is the link for Return to Beirut : http://www.amazon.com/Return-Beirut-Andr%C3%A9e-Chedid/dp/1852421495/ref=sr_1_1?s=books&ie=UTF8&qid=1366329091&sr=1-1&keywords=return+to+beirut you can get it used inexpensively.

  15. Posted April 19, 2013 at 7:22 am | Permalink

    Joumana my mother in law made these all the time before she passed and I absolutely loved them, thank you for posting the recipe, its brought back many memories.

  16. Posted April 21, 2013 at 8:26 pm | Permalink

    I never would have thought about making that with cauliflower – love it!

  17. Posted April 22, 2013 at 7:34 am | Permalink

    I hardly ever cook with cauliflower…such a shame.

  18. Posted April 23, 2013 at 2:26 am | Permalink

    Miam, il faut absolument que j’essaye !
    Ton aventure avec le livre pirate me rappelle une amie qui achetait des dvd ici a Athenes, dans la rue, et quand on les passait on voyait le film sur l’ecran d’un cinema, penché et avec les tetes des personnes assises devant, Haha !
    Bises d’athenes

  19. Joumana
    Posted April 23, 2013 at 4:32 am | Permalink

    @MaryAthènes: Ici aussi on achète des DVD piratés, c’est d’ailleurs la règle! :) mais pas aussi exotiques~ sans têtes de spectateurs, :(

  20. Posted April 24, 2013 at 7:41 am | Permalink

    Wow! This is a great recipe with cauliflower! I’m always in search for new ways to use it since my husband is not a fan of it. I’m sure he will love this fritter version! Thank you!

  21. Posted July 4, 2013 at 2:32 pm | Permalink

    I love your friters. I am from Ukraine and we cook something similar to fritters, it’s called oladyi. Most Ukrainians eat them with sour cream. They are absolutely delicious!!!

  22. Anita
    Posted September 25, 2013 at 4:14 pm | Permalink

    LOVE THEM!! THANK You:)

  23. mommazayat
    Posted January 7, 2014 at 12:18 pm | Permalink

    hello joumana,
    My family makes these similar to yours called “idget” minus the cauliflower, sometimes we just fry cauliflower on the side and serve with the idget, with a bowl of lentil soup. With that being said, i know these would be delicious. I think i will make this for dinner with some lamb shank lentil soup thanks

2 Trackbacks

  1. […] I hope that I am not the only out here trying to be a sensible in-between all these huge meals. Cooking, eating and blogging will still continue for the next year. Happy New Year everyone! Cauliflower Fritters Recipe from Taste of Beirut […]

  2. […] I was going to bake some cauliflower but then thought ‘enough baked stuff’. So I made these cauliflower fritters from Beruit Kitchen, which is one of the best blogs round on Lebanese and Arabic […]

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