Simple spiced cauliflower fritters

This is my take on cauliflower bhajis: they are great served with cold drinks or just placed on the table with a cool minty dip for people to just tuck into.

Crisp, light and moreish!

They are very crisp, incredibly light and are packed with flavour – as indeed they should be – with a kick of heat from fresh chilli. The mixture of gram (chick pea) flour and rice flour gives a crisp batter that shatters as you bite into the fritters, but you can use all gram flour. You can make these with plain flour if you don’t have gram flour.

A balance of spices

I have used some of my favourite spices, but have aimed not to have any dominating; I think the combination of spices I have gone for gives a batter that has depth of flavour.While I cannot vouch for the authenticity of these fritters, when I served a plateful of these recently, they were gone very quickly with people coming back for extra helping – always a reassuring sign!

I am such a fan of fennel (as a herb/spice, as a vegetable….in any shape or form!) that I couldn’t not use it here, along with some more traditional spices. Here I have used fennel powder, which has become one of my must-use spices since discovering it from Absolute Spice. It is so versatile for all manner of foods, with one of my favourites being a great addition to pastry.

I have also used the same batter to make onion and fennel bhajis, using sliced red onion, white onion and fennel bulb and dropping teaspoons of the mixture into the hot oil.


My favourite dip to serve these with is a very simple yoghurt and mint dip: made in seconds, it’s tangy, slighty salty and with a hint of sweetness: very refreshing!

You do need to serve them as soon as they have been deep-fried as they soften a little, but you can re-heated some in the oven on a high temperature (190C fan) for about 5 minutes to crisp them back up. I have also made up a large batch of these the day before and popped then on the barbeque for a few minutes: they crisp up wonderfully.

Recipe: spiced cauliflower fritters – serves 3-4 as a light snack

  • 1 medium cauliflower, cut into about 1 inch pieces
  • 1 teaspoon turmeric powder
  • a few tablespoons gram flour


  • 120g gram flour
  • 40g rice flour
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon garam masala
  • 1 teaspoon fennel powder (or use crushed fennel seeds)
  • 1 medium onion, peeled and roughly chopped
  • 2 large cloves garlic, roughly chopped
  • 160ml cold water
  • 1 fresh red or green chilli, finely chopped or use 1 – 2 teaspoons chilli powder (add more if you want more of a kick)
  • 1 teaspoon fine sea salt
  • most of the juice of one lime

to finish:

  • a little fine sea salt
  • a spritz of lime

yoghurt & mint dip:

  • several tablespoons of plain yoghurt
  • a little fine sea salt
  • a little caster sugar
  • a generous spritz of lime juice
  • small handful fresh mint leaves, finely chopped

(1) Place the cauliflower in a pan of boiling water, along with 1 teaspoon of turmeric. Simmer gently for no more than a couple of minutes: you want the cauliflower to just become a little softer but not at all mushy. Drain fully and allow to dry. Mix with the gram flour to gve a light coating: this will help the batter stick. Set aside until you are ready to make the fritters: this can be done up to a few days ahead.

(2) Make the batter: put the onion, garlic, chilli and water into a small blender and blitz to give a very smooth oniony-garlicky liquid. Add to the rest of the batter ingredients and whisk to give a smooth, thick batter.

(3) Make the dip: mix the ingredients together, adjusting the salt, sugar or lime according to taste, aiming for what you think is the right mix of salty, ever-so-slightly sweet with a touch of sour from the lime.

(4) Mix the cauliflower with the batter, getting them very well coated. Deep fry at 180C for about 7 minutes until crisp and deep golden brown. Drain, pat dry on kitchen towel and sprinkle over some sea salt and a spritz of lime juice. Serve immediately.

I am linking to Tasty Tuesdays at Tasty Tuesdays on



  1. They look delicious


    1. thank you Barbara


  2. I absolutely love the batter with all its spices and the lime juice! And it looks so crispy after frying. I need to make this soon. 🙂

    Liked by 1 person

    1. oh yes please do: they are so addictive to eat

      Liked by 1 person

      1. Addictive – that’s my concerns… I’ll try to make a small batch! 🙂


  3. These look amazing x


  4. Sounds very delicious, would love to try!


    1. oh do please give them a go. They are so rewarding

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: