Cauliflower-feta fritters with smoky yogurt, pomegranate from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Skamper on February 05, 2020

    I had about 14 oz cauliflower and used the recipe amounts for everything else. My Bulgarian feta was quite salty so didn't add salt to the fritter batter. My cauliflower didn't really break into pea sized pieces but worked ok in the fritters. Next time I'll add oil as I go rather than 2-3 T at once.

  • jzanger on January 30, 2013

    These were fantastic as a side to shakshouka. A few suggestions I would have to make sure fritters stay together... One, go ahead and weigh the cauliflower, and make sure you really are using mostly the florets. Also, be sure to dry off the cauliflower before you mix it all together. They are best right out of the pan. Will definitely make again

  • elisarose on December 17, 2012

    These did not hold together very well for me, but they were quite delicious.

  • wester on December 08, 2012

    The flavors of this work well together, but we already knew that, thanks to cumin-seed roasted cauliflower with yogurt (http://smittenkitchen.com/blog/2011/10/cumin-seed-roasted-cauliflower-with-yogurt/) of a year ago. Casting it in fritter-form is a nice idea, but as they fell apart quite badly (probably due to my lack of fritter-baking skills), it didn't quite work for me. I'll stick with the cumin-seed roasted cauliflower: it's exactly as flavorful and a lot less work.

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