Fritters are such a brilliant stack and so easy to make. I love the crispy Palestinian cauliflower fritters and the super light and airy Turkish courgette fritters. I have combined the two to make a lovely light breakfast fritter with cauliflower and loads of herbs. I fry them until crispy and then serve them in a stack with poached eggs and yogurt. Dreamy. Sometimes, I’ll grind up the seeds from 3 cardamom pods and chuck them into the mix as well. I love the sultry flavour they add.
- Chuck the cauliflower into a food processor and blitz well to break down. Add the herbs, spring onions, flour, baking powder, egg yolk and a good pinch of salt. Blitz until combined.
- Whisk the egg white until firm and add to the food processor. Pulse together gently. Divide into 4 burger sized fritters. They are very moist so don’t over work the. Refrigerate for 10 minutes to firm up slightly.
- Mix the yogurt with the harissa and a pinch of salt in a serving bowl.
- Heat the oil in a large non-stick frying pan over a high heat. Add the fritters and cook for 2-3 minutes until golden. Flip them over, reduce the heat to medium-low and cook them for 6-7 minutes until golden and cooked through. If they are looking too dark, turn them again so the cauliflower can cook out.
- Meanwhile, poach the eggs in a pan of simmering water with the vinegar for 3-4 minutes or until set. Drain on kitchen paper.
- To serve, divide the fritters between two plates. Dollop over the yogurt and top each with an egg. Grab a fork and go for it.
For the fritters
300g cauliflower florets
1 large handful parsley leaves
1 large handful mint leaves
4 spring onions, finely chopped
3 tbsp flour
½ tsp baking powder
1 tbsp olive oil
100g Greek yogurt
1 tbsp rose harissa harissa
2 free range eggs
2 tsp white wine vinegar