Plate of cauliflower fritters with side dish of nectarine chutney
WRITTEN BY
SERVES:
5
Prep Time:
25 minutes
Cook Time:
25 minutes

Looking for a delicious way to celebrate your cauliflower? These Curried Cauliflower Fritters with Nectarine Chutney and Garlic Yogurt are bursting with flavour and perfect for a light, vegetarian meal.

Packed with cauliflower and leeks, the fritters are lightly spiced, golden, and crispy—great for dinner and make for an easy lunch the next day. Pair them with a fresh green salad or add a little extra protein like BBQ chicken or sausages for an even more satisfying plate.

The real star? That Nectarine Chutney: sweet, tangy, and spiced to perfection, it’s the ultimate topper for these versatile fritters. Simple to make, easy to enjoy—this dinner recipe ticks all the boxes!

INGREDIENTS:

  • ½ head cauliflower (approx. 180g), chopped into small pieces
  • 180g leek, finely diced
  • 3 cloves garlic, minced
  • 2 Tbsp curry powder
  • 1½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp cinnamon
  • 1 tsp garam masala
  • 1 cup grated cheese ( Tasty, cheddar or mozzarella) 
  • 5 eggs
  • 1 cup self-raising flour
  • ½ cup milk
  • Salt and pepper, to taste
  • Oil, for frying

NECTARINE CHUTNEY:

  • ½ Tbsp oil
  • 4-5 nectarines, diced
  • 1 tsp minced ginger
  • 1 small brown onion, finely diced
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ cup brown sugar
  • ½ cup vinegar
  • ⅛ tsp turmeric
  • Pinch of chili flakes

GARLIC YOGURT:

  • 1 cup plain Greek yogurt
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • ½ tsp salt
  • Pepper, to taste

INSTRUCTIONS:

MAKE THE NECTARINE CHUTNEY:

  1. Heat ½ Tbsp oil in a medium pot over medium heat.
  2. Add the cumin seeds and mustard seeds; toast for 30 seconds until fragrant.
  3. Add the onion and ginger, and cook for 2-3 minutes until softened.
  4. Stir in the diced nectarines, brown sugar, vinegar, turmeric, chili flakes, and a pinch of salt.
  5. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the chutney thickens and the nectarines soften.

PREPARE THE GARLIC YOGURT:

  1. In a small bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper. Mix well and set aside.

MAKE THE CAULIFLOWER FRITTERS:

  1. Heat a large frying pan with a drizzle of oil over medium heat.
  2. Add the chopped cauliflower, diced leek, garlic, curry powder, cumin, coriander, cinnamon, and garam masala. Sauté for 7-8 minutes, stirring often, until softened and fragrant.
  3. Transfer the cooked mixture to a large bowl and let it cool slightly.
  4. Add the grated cheese, eggs, flour, and milk to the bowl. Season generously with salt and pepper and mix until well combined.
  5. Heat a large frying pan over medium heat with enough oil to lightly coat the base.
  6. Spoon 2 Tbsp of the fritter mixture into the pan for each fritter. Flatten slightly with the back of the spoon.
  7. Cook 3-4 fritters at a time for 2-3 minutes on each side, or until golden and puffed. Tip: Keep the cooked fritters warm in an oven preheated to 100°C while you finish cooking the remaining batter.
  8. Serve the cauliflower fritters on a bed of fresh greens.
  9. Top with a dollop of garlic yogurt and a spoonful of nectarine chutney.

Store the fritters in an airtight container for up to 3 days and reheat in the microwave for 40 seconds or until piping hot on the inside.

wonkybox

Cauliflower Fritters with Nectarine Chutney

Celebrate your wonky cauliflower with these simple and versatile fritters, loaded with cauliflower, leeks and flavourful spices. Don't forget the nectarine chutney to top it off!
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