Mshaat: Fried Cauliflower Fritters

Shared by the Pantry Seattle

Recipe adapted from Nadia Tommalieh

Yield: 6 servings

Ingredients

4 quarts of boiling water mixed with 2 tablespoons of sea salt

1 medium cauliflower, cut into medium florets (total weight about 2 pounds after trimming and cutting)

1 medium onion, finely chopped, mixed with 1/2 teaspoon fine sea salt

1 cup packed parsley, finely chopped.

2 garlic cloves, minced.

1 tablespoon lemon zest

4 eggs

1/2 cup all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons fine sea salt, more to taste

1 teaspoon cumin

1/2 teaspoon Baharat (Arabic 7 Spice)

1/2 teaspoon coriander

1/4 teaspoon freshly ground black pepper

1/2 teaspoon Aleppo pepper

1/2 cup vegetable oil, for cooking the fritters

Instructions

Bring the water/salt mixture to boil and add the cauliflower. Let boil for 5-7 minutes (the cauliflower should be tender but not too soft), then drain and set aside to cool.

Roughly chop the cauliflower into small pieces and place in a mixing bowl.

With your hand, try to squeeze any liquid out of the salted onion. Add the onion to the cooked cauliflower, along with the parsley, garlic, and lemon zest, and gently toss them.

Whisk the eggs, then add the flour, baking powder, salt, cumin, Arabic 7 Spice, coriander, pepper, and Aleppo pepper to the eggs. Whisk again and add the batter to the cauliflower and give it a gentle mix to combine.

In a large skillet, heat the oil. Using a 1/4 measuring cup, scoop the batter and gently add to the oil, making sure to give it a slight push by the back of the spoon to flatten it a little. Cook for 2-3 minutes or until it gets golden-brown color. Then gently flip the patty over to the other side and cook for another 2 minutes.

Place the cooked fritters on a paper towel to drain any excess oil.

Serve warm with pita bread.