Description
Delicious and crispy Cauliflower Paneer Fritters, flavored with Indian spices and served with a refreshing mint yogurt sauce. These vegetarian fritters are perfect as a snack or appetizer, combining the earthiness of cauliflower and paneer with a perfectly spiced batter fried to golden perfection.
Ingredients
For the Fritters:
- 1/2 head cauliflower, cut into small florets
- 7 oz paneer cheese, chopped
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- 1 ½ cups all-purpose flour
- 3 teaspoons turmeric
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 1 teaspoon curry powder
- Pinch red pepper flakes or to taste
- 1 teaspoon baking powder
- 1 egg, lightly beaten
- 1 (15 oz) can coconut milk
- 1/2 cup coconut oil, divided
For the Sauce and Presentation:
- 1/3 cup plain Greek yogurt
- 1 Persian cucumber, diced
- 6 leaves mint, chopped
- Salt and pepper to taste
Instructions
- Prepare the Cauliflower and Paneer Mixture: Add the cauliflower florets, chopped paneer, and chopped cilantro to a food processor. Sprinkle with salt and pepper, then pulse until the mixture is smooth and there are no large lumps remaining.
- Make the Fritter Batter: In a large bowl, combine the all-purpose flour, turmeric, ground cumin, ground coriander, curry powder, red pepper flakes, baking powder, and more salt and pepper to taste. Fold in the cauliflower and paneer mixture from the food processor. Add the lightly beaten egg and coconut milk, stirring gently to combine into a thick batter.
- Form the Fritters: Using your hands or a spoon, form the batter into small patties roughly 2 to 3 inches across.
- Cook the Fritters: Heat 1 tablespoon of coconut oil in a large skillet over medium-low heat. Carefully drop fritter batter into the pan in 1/4 cup portions. Cook the fritters for 3 to 4 minutes on each side or until they turn golden brown and crispy. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with remaining batter, adding more coconut oil as needed.
- Prepare the Mint Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, diced Persian cucumber, chopped mint leaves, and salt and pepper to taste. Mix well.
- Serve: Plate the warm fritters and serve alongside the refreshing mint yogurt sauce for dipping or drizzling.
Notes
- Ensure the oil is hot but not smoking for perfect golden fritters without burning.
- Paneer can be substituted with firm tofu for a vegan option, and egg can be replaced with a flaxseed egg, but note the recipe is vegetarian as given.
- For gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
- Make sure to pulse the cauliflower and paneer until finely blended but not pureed, to maintain texture.
- Serve the fritters immediately for best crispness, though leftovers can be reheated in an oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian-inspired