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Recipe Detail Page
Cauliflower Stem and Leaf Fritters with Garlicky Yogurt Dip
Winter 2023
Cauliflower stems and their mustardy green leaves are usually composted without much thought, but they should be used up as they’re just as delicious as the florets! The trimmed stem, separated from the florets and leaves, doesn’t need any special preparation, just a quick wash with water to remove any grit from the field.
Makes 14 fritters
YOGURT DIP
¾ cup (175 mL) 2% Greek yogurt
½ small clove garlic, finely grated
Salt to taste
Extra virgin olive oil and sumac for garnish
FRITTERS
2 cups (500 mL) coarsely grated cauliflower florets
¾ cup (175 mL) coarsely grated cauliflower stem, base trimmed and discarded, from about 1 cauliflower
1 tsp (5 mL) salt, divided
¼ cup (60 mL) finely chopped cauliflower leaves, fibrous ribs removed and discarded, from about 1 cauliflower
2 medium shallots, finely chopped
3 large eggs
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) ground coriander
¼ tsp (1 mL) turmeric
Freshly ground pepper to taste
Vegetable oil for frying
Lemon wedges for serving
1. For the dip, combine yogurt with garlic in a small serving bowl. Season with salt. Cover and refrigerate until ready to serve.
2. For the fritters, add grated cauliflower florets and stems and ½ tsp (2 mL) salt to a medium bowl. Toss until well combined. Let stand to draw out some of the moisture, 10 minutes. Transfer to a clean kitchen towel. Wring out cauliflower to get rid of as much liquid as possible. Return to bowl, then add leaves and shallots. Using a fork, stir until mixture is fully combined. Set aside.
3. Whisk eggs with flour, coriander, turmeric and remaining ½ tsp (2 mL) salt in a medium bowl until smooth. Season with fresh pepper. Fold in cauliflower mixture until fully combined.
4. Heat a large skillet over medium-high heat. Pour in enough oil to come ½ inch (1 cm) up side of the skillet. When oil is hot, carefully spoon 2-tbsp (30-mL) portions of cauliflower mixture into oil, lightly flattening tops with a spatula. Fry in batches until golden, about 2 minutes per side. Transfer cooked fritters to a cooling rack. Repeat to use up cauliflower mixture.
5. Garnish yogurt mixture with olive oil and sumac. Serve with hot fritters and lemon wedges.
Makes 14 fritters
