These super-simple savoury snacks are quick to make, light & tasty to eat. The warming earthiness of cumin sparkles with the nuttiness of the cauliflower, all held together by a high-fibre chickpea batter (chickpea is an under-rated flour, I reckon – it’s cheap, protein-rich & brings a lovely depth to savoury dishes). Serve these fritters with a salad for a simple weekend lunch, or slice into wedges as a welcome addition to an antipasto platter. They’re even good in lunchboxes the next day.
1 cup finely chopped cauliflower
½ cup chickpea (chana/besan) flour
½ cup water
1 heaped tsp cumin seeds
½ tsp salt
1 Tbsp chopped coriander
neutral oil for cooking
Put the chickpea flour into a bowl and fluff it with a whisk or fork to disperse any obvious lumps.
Add the water and salt, and mix well, working the batter as smooth as possible.
Add the cauli and cumin, and mix until all the ingredients are good friends.
Heat a scant teaspoon of oil in a frying pan on a medium heat.
Spoon the batter into the pan to the size of your choice. If you have a non-stick pan and expert skill at flipping pancakes, you may prefer to create 2 large fritters, cutting them into wedges to serve. Otherwise, you’ll have enough batter to make about 6 chunky pikelet sized fritters. This recipe is easily doubled if you need more.
Fry well until golden brown on both sides – about a minute and a half on each side.
Slice into wedges or serve whole.
Might I add that these are rather good with a pinot gris once the kids are in bed.
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