Not Just Tofu

Recipe: Indian Cauliflower Fritters

In Uncategorized on June 4, 2013 at 2:43 pm

Cauliflower Fritters

Cauliflower Fritters

Indian food may be some of the most vegetarian friendly food around.  I love it because it is full of spices and doesn’t mean spicy but complex.  I also like the fact that those complex flavors can transform even the blandest of foods into something both meat-eaters and vegetarians will eat.  I started making these fritters after a friend told me that he went to a local Indian restaurant, Chakra (Paramus, NJ) had cauliflower that “taste like chicken.”  In an effort to recreate the experience, I started researching “Indian fried cauliflower” on You tube, blogs, Indian cookbooks.  Based on my research, I created my own version with what I had available on hand.

When I first made these fritters it was based on Gobi Manchurian which is the fritter with a spicy sauce.  My family doesn’t really care for the spicy sauce so I make sure the batter is extra flavorful by using the garam masala.  Garam Masala is a blend of spices including coriander, cardamom, cumin, black pepper, and cinnamon.  You could try to make your own but I suggest you find a local Indian market and purchase one.  If you don’t live near a local Indian market, McCormick and Whole Foods also sell their version.  It has a beautiful aroma that is familiar with Indian Fare.  I think Garam Masala is the star of this dish.


  • 1 medium cauliflower, cut into florets
  • 5 tbsp unbleached all-purpose flour
  • 2 tbsp cornstarch
  • 2 tsp fresh ginger, minced
  • 3 garlic, minced
  • 2 tsp low sodium soy sauce
  • 1tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/4 tsp of cayenne pepper
  • 1/2 cup water
  • Oil for frying (Olive Oil not recommended)


  1. Mix flour and cornstarch together.
  2. Stir in the water until the batter is similar to loose pancake batter
  3. Add in the remainder of the ingredients except for the oil
  4. Heat the oil in a heavy bottom frying pan
  5. Dip the florets into the batter, shaking off the excess batter
  6. Slowly place the florets in the oil, making sure the pieces don’t stick together
  7. Turn the florets over half-way for even cooking
  8. Remove florets when the florets are golden brown.

Tip:  Reheat at high temp (400) on a cookie sheet for 5 -7 minutes.

  1. Reblogged this on bigheartbiggerchoices and commented:

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