Cauliflower-Feta Fritters with Pomegranate
Photo © Deb Perelman
- 1 small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks
- 1 large egg
- 1 garlic clove, minced
- Few gratings of fresh lemon zest
- 3 ounces crumbled feta (about 1/2 cup)
- 1/2 cup all-purpose flour
- 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter
- 3/4 teaspoon table salt or more to taste
- 1/2 teaspoon baking powder
- Olive oil for frying
- 3/4 cup yogurt
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Handful pomegranate arils
- This recipe is vegetarian
- Produce
- Aleppo pepper flakes (1/4 teaspoon)
- Cauliflower (1 small head)
- Cumin, ground (1/2 teaspoon)
- Lemon, fresh zest (3 gratings)
- Pomegranate arils (1 Handful)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Baking powder (1/2 teaspoon)
- Garlic clove (1)
- Olive oil (1)
- Salt and pepper (1)
- Table salt (3/4 teaspoon)
- Dairy
- Feta (3 ounces)
- Yogurt (3/4 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 4, 2012 (2 months ago).
218 people saved this recipe.
