Ingredients

For the Fritters

Cauliflower, cut into small florets

Small Cauliflower Leaves, finely chopped

Red Onion, finely sliced

3 tbsp

Parsley, roughly chopped

150g

Gram Flour

½ tsp

Baking Powder

2 tbsp

Za’atar

egg, beaten with 1 tbsp lemon juice

150ml

Water

Oil For Frying

Salt to Season

For the Dip

50g

Tahini

1 tsp

Lime Juice ½ tsp Coconut Sugar ½ tsp Salt 20ml Water

½ tsp

Coconut Sugar

½ tsp

Salt

20ml

Water

Fritters are a great way to spice up your vegetables (both literally and metaphorically!). They're also easy to make gluten free by using gram flour and gluten free baking powder and you can use whatever combinations take your fancy! Crispy cauliflower fritters spiced with za'atar from Gourmet Glow

Method

Mix all the dip ingredients together in a bowl and set aside.
Steam the cauliflower for 4 minutes until only just tender. Set aside to dry and cool.
Whisk the gram flour, baking powder and za’atar to combine and make a well in the centre. Gradually incorporate the egg and lemon mixture then incorporate the water to form a smooth, thick batter.
Add the cauliflower, onion and parsley to the batter and mix to combine. Set aside for 20 minutes for the flour to hydrate.
Meanwhile fill a large pan with oil no more than 2/3 full and heat to 170C. Take large spoonfuls of the batter and slowly place into the hot oil, take care as the batter just clings to the vegetables so the fritters are quite fragile.
Cook for ½ minutes each side until golden, crisp and cooked through. Drain on kitchen paper and sprinkle with salt straight away to maintain crispness.
Serve immediately with the dip on the side.