Cauliflower Fritters

These tasty fritters, from the Sephardic cuisine, are a perfect vegetarian appetizer or snack, served with a squeeze of fresh lemon.
When cooked in tomato sauce and served with couscous or rice, they also make an excellent vegetarian main dish.

This is a dish where the phrase “less is more” is once again proven right. By mashing the cauliflower not too fine, adding the minimal amount of flour and breadcrumbs, and using spices sparingly, the wonderful flavor of the cauliflower stays dominant even after frying the patties and cooking them in tomato sauce.
If you’re a cauliflower fan, I’m sure you’ll love them.

A few notes:
* While most recipes call for cooking the cauliflower florets in boiling water and straining it, I prefer to quickly steam the cauliflower with a small amount of water, in order to keep as much of the nutrients and flavor as possible. The only downside to this method is the need to keep an eye on it while cooking, to make sure the cauliflower doesn’t burn when the water evaporates, but it’s really worth it.
* The fritters can keep, in an aright container in the fridge, for 2-3 days. To keep them crispy, Reheat them in the toaster oven, rather than in the microwave.
* To cook the fritters in tomato sauce, make sure they are cold before adding them to the sauce, so that they will not break apart while cooking. Use homemade (recipe HERE) or good quality store bought sauce.
* For more information about Sephardic cuisine and origins, check the introduction to THIS post.

Makes: about 25 fritters
Prep time: 20 minutes
Frying time: 15 minutes
Ingredients:
1 medium size cauliflower head
3 L eggs
1 tsp salt
½ tsp freshly ground black pepper
Dash nutmeg
1/3 cup bread crumbs
1/3 cup flour
Oil for frying
Homemade or good quality store bought tomato sauce (optional)

1. With a sharp knife, remove the cauliflower core and separate into florets. Wash and place in a large pot, in one layer. Add 1/2 cup water, cover the pot and cook/steam over medium-high heat for about 5-7 minutes, until the water evaporates and the  cauliflower is soft. Cool to room temperature and mash roughly with a potato masher.

2. Add the eggs, salt, pepper and nutmeg and mix well, trying not to mash the cauliflower too much. Add the flour and breadcrumbs and mix briefly. Let the mixture sit for 10 minutes.

3. Heat the oil In a large frying pan, over medium-high heat. Lower the heat to medium. Spoon heaped tablespoons of the mixture into the oil, in one layer and a bit apart. Flatten the mixture with the back of the spoon. Fry until golden on both sides. Place on paper towels, to absorb extra oil.
Serve warm, or at room temperature, with a slice of lemon.

5. To cook in tomato sauce: make sure the patties are cold, so they will not break apart while cooking. Bring the sauce to a boil. Reduce the heat to medium-low and add as many patties as you’re about to serve, in one layer. Cook for 1-2 minutes on both sides, or until heated through, and serve immediately.