Small cauliflower florets are coated in a thin, spiced batter and pan-fried until golden brown. A fresh sauce of yogurt, lime, mint, and green chili brings creaminess, acidity, and a little heat.
The cauliflower stays front and center in these fritters: small florets make up most of each bite, surrounded by a thin layer of batter. Cumin and black pepper give the coating a warm, earthy flavor without overpowering the vegetable. The green sauce brings something different: yogurt makes it creamy, lime cuts through the fried batter, and mint and chili leave a fresh, mildly sharp finish. Serve the sauce on the side so the crispy exterior stays crisp.
A quick blanch helps the florets cook until just tender inside before the batter browns. Keep them small and roughly the same size so they cook more evenly. After draining, let them steam-dry thoroughly and pat them dry if needed; water on the cauliflower makes it harder for the batter to cling and can cause hot oil to splatter. The batter should be thin enough to lightly coat the florets, not so thick that the cauliflower disappears under a heavy crust.
Cook them in a shallow layer of oil rather than a full deep fryer. Heat the oil gently over medium heat: if it’s too hot, the batter will brown before the centers are warm; if it’s too cool, the coating will absorb more oil. Fry in small batches and give the florets room. A wide frying pan and a slotted spoon make turning and removing them easier. Let them drain briefly on a rack or paper towels, and serve as soon as they’re cooked.
Cauliflower is widely available in the Netherlands, especially in summer and fall, but can be found year-round. Choose a firm head with compact florets; frozen cauliflower is less suitable for this recipe because it is often wetter and softer after thawing. No cornstarch on hand? Use extra flour instead, although the coating will be a little less light. For a milder sauce, remove the chili seeds; extra lime juice makes it fresher.
These fritters go well with grilled vegetables, a spiced lentil salad, or a simple meal with rice, for example. Put the sauce on the table separately and add extra lime wedges if you like. It’s best not to fry them too far ahead: the crust is at its best straight from the pan. Store leftovers covered in the refrigerator and reheat them later in an oven at 200 °C; the crust will usually be less crispy than when freshly made.
Bring a pan of water to a boil. Cook the cauliflower florets for 3 minutes, drain, and let them steam-dry thoroughly. If needed, pat them dry with a clean tea towel.
In a small bowl, stir together the yogurt, lime zest, 1 tablespoon lime juice, mint, and green chili. Season the sauce with a pinch of the salt and set aside.
In a large bowl, mix the flour, cornstarch, cumin, black pepper, and remaining salt. Whisk in the egg and cold water until you have a thin, smooth batter.
Heat the oil in a wide frying pan over medium heat. The oil is ready when a drop of batter immediately starts to sizzle.
Dip the cauliflower florets in the batter and let any excess drip off briefly. Fry in batches, leaving space between them, for about 3–4 minutes total. Turn them regularly until the batter is golden brown and crispy all over.
Let the fritters drain briefly on paper towels or a rack. Serve warm with the green chili sauce.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.