My new apartment is lovely, but I have a confession. There is zero (and I mean zero), counter space, you guys. This is not unusual if you’re familiar with tiny NYC apartments. It’s not uncommon to have one wall that consists of a stove, sink, and fridge, with the only “counter” surrounding the sink. So cooking has been an interested mix of placing my cutting board on the stove, then moving it when I have to turn the stove on and so forth. I’m working on getting some sort of butcher block, but it takes so much time to decorate! Major life problems over here.

Despite the conditions I managed to cook something more than eggs this weekend, and kicked things off with a  fritter loaded with caulifower. According to Bethenny Frankel (who was on my plane back from Mexico!), cauliflower is the new kale, so we best get on board. This is totally one of those recipes that feels rich and satisfying but is still packed with veggies. What I might like even more? The shallot yogurt sauce that goes with these babies. Downright addictive.

Here’s to a great week!


Curried Cauliflower Fritters slightly adapted from Pancakes by Adrianna Adarme

  • 1 head cauliflower cut into florets
  • 2 tablespoons olive oil
  • salt
  • 1/2 cup dry bread crumbs
  • 2 large eggs
  • 2 tabelspoons all purpose flour
  • 2 tablespoons Greek yogurt
  • 1 garlic clove, grated
  • 1 1/2 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp tumeric
  • 1/4 tsp cinnamon
  • handful of cilantro, chopped
  • vegetable oil for frying

For the sauce:

  • 1/2 cup plus 1 tablespoon Greek yogurt
  • 1 shallot, minced
  • 2 tsp lemon juice
  • 1/4 tsp salt

Preheat oven to 400°. Place the cauliflower on a line baking sheet and drizzle with olive oil. Season the cauliflower with 1 teaspoon of salt and transfer to the oven for 20 minutes, turning once to ensure even roasting.

Make the sauce: Coat a small saucepan with olive oil and set to medium low heat. Add in the shallots and sauté until soft and transluscent (6-8 minutes). Place the cooked shallots, yogurt, lemon juice, and salt in a bowl and stir to combine. Set you in fridge to chill while you prepare the fritters.

Transfer the cauliflower to a food processor and pulse until the mixture is coarsely ground.

Place the cauliflower in a large bowl and add bread crumbs, eggs, flour, yogurt, spices, and 1/4 tsp salt. Mix thoroughly until combined. Cover the bowl with plastic wrap and transfer to the refrigerator to chill for 3 hours.

Scoop 2 tablespoons of the cauliflower mixture into the palm of your hand. Form into a patty 3 inches in diameter and 3/4 inch thick. Continue to make patties with the remaining mixture.

Place a skillet over medium high heat, and pour in vegetable oil until it reaches 1/2 inch up the sides. Once the oil is hot, carefully add the fritters, being sure not to overcrowd the pan. Cook for 2-3 minutes until golden brown. Gently flip and cook on the opposite side for a minute or two. Transfer to paper towels to drain and then plac then in a preheated 200° oven to keep warm. Repeat the process to cook the remaining fritters.

    • Clara

      Thanks, Stephanie! They really are, you should totally try them :)

    • Elana

      Can’t wait to make, is there a substitute for the Greek Yogert, something that’s non dairy.

      • Cheri

        These look amazing & would love to try I have all the ingredients except the youghurt (oh no) I will have to wait. Ccould you tell me if these are good to freeze, here’s hoping.

  1. Yum! + I am with you about counter space… in one of my old apartments, I gave up and pushed my dining table closer to the stove and used that space to prep. Super classy, I know. :) Have a great week!

    • Clara

      I have a feeling that will be happening to me as well! So much maneuvering….

    • Clara

      Haha sorry! I did inhale the entire batch of these in two days though…

  2. You can always do the old cutting board over sink trick! I would easily eat all of these at one sitting.

    • Clara

      True! I just need a cutting board big enough to do that :)

  3. Michelle

    Is there a way to cook these without all the oil?

    • Clara

      Hi Michelle- I was following a specific recipe, so I’m not exactly sure. I don’t think they’d hold together on their own, though, if you wanted to bake them. Sorry I can’t be of more help!

    • cathy

      I would only use a very small amount od oil or put onto a oven tray sprayed with the cooking spray and then spray the tops as well and turn over when brown and spray a bit more on top and continue cooking until golden brown.

  4. Matthew

    I am not sure why these are so gross. I love curry. I love fried food. I love cauliflower…

    Sometimes the whole is less than the sum of its parts.

  5. Dawn

    Have you tried to spray with olive oil and bake? Just curious as to how they’d turn out.

    • Clara

      Hi Dawn- I have not. I don’t think they’d hold together well enough, the batter is pretty loose/wet. Hope that helps!

  6. angie

    Can you suggest a flour substitute for gluten free, maybe rice flour or chickpea, would they work?

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  8. donna cole

    for extra counter space, open your kitchen drawer and place a cutting board over it.Push the drawer as tight as possible to stabilize it. i use this for extra counter space when my large family come to a dinner.cutting boards are a couple of bucks and you need them anyway

  9. Tracy

    Fantastic! So flavorful…used vegan mayo for the sauce & it was delicious!
    Thanks & God bless!

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  11. Marie

    For Angie Re Gluten-free flour:
    YES there is a substitute for regular all-purpose flour. It’s King Arthur Gluten-free All Purpose Flour and can be found in many supermarkets. (If not, look it up on Amazon.) I’ve even found gluten-free bread crumbs at the gluten-free section of one of our supermarkets and I live in a small town. Thus, keep looking. It’s out there! Caio!

  12. Hi Clara:

    Found your recipe on Pinterest and plan to try it. Just curious, though, did you shoot the photos? They’re terrific. Can you tell me what lens and camera? Keep up the good work. BF

    • Clara

      Hi Bruce! Yes, I did take them myself. I have an old Canon Rebel (the 2ti model) and I use a 50 mm lens. It’s the 50 mm lens that makes all the difference.

  13. Fiona

    I made these last night and they were amazing! So much flavour and even though the mixture is so soft it holds together during frying if you’re careful enough. These are definitely a new favourite :)

  14. NINA

    I used just one egg because it was soggy and hard to put together. But they came out great.
    Instead of flour I used almond meal( don’t eat gluten much) but I did use panko bread crumbs.

  15. Dade

    I did not enjoy this :(

  16. I have made this twice and I LOVE it. Thank you so much.

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  19. Wendy

    I am going to make this Gluten Free! Looks delish!

  20. natalie

    Wow, looks amazing! Has anyone tried freezing to see if they hold up?

  21. Krystal

    Has anyone tried any substitutes for the breadcrumbs? I’m on a low carb diet

  22. I am looking for some new ideas for cauliflower and this is what im going to do for supper. I am also on a strict gluten free diet (not by choice) so will need to substitute bread crumbs. :/ bummer.

  23. Natalie

    I will be trying these soon….they look soooo yummy!😋

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