Cauliflower, Corn and Feta Fritters with Lime Greek Yoghurt

These fritters are deliciously versatile. They can be eaten as a snack, appetizer or main course, stuffed in pita with hummus and tomatoes or in sandwiches, and you can experiment with numerous combination's of vegetables, herbs and spices. I added corn (after craving corn fritters from Lotus on Pottinger St.), and feta to get some melted miracles going, and tweaked around with Ottolenghi's original recipe to produce these golden parcels of greatness. Slathered with the zesty Greek Yogurt sauce that makes my tongue curl with ecstasy, they're not only tasty but also vegetarian!!

Fritters:

1 small cauliflower

120g plain flour

2 tablespoons Italian parsley, chopped finely

2 cloves garlic, minced

2 shallots, minced

4 eggs, at room temperature

1 1/2 teaspoon cumin

1/2 teaspoon turmeric

1 teaspoon cinnamon

80g corn, canned and drained

60g feta cheese, crumbled

salt and pepper

sunflower oil, for frying

Sauce:

300g Greek Yogurt

zest 1 lime
2 tablespoons Italian Parsley, chopped finely

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil
salt and pepper

Put all sauce ingredients in a bowl and whisk well. Taste and season, it should be vibrant, tart and citrusy, then chill.

Prepare cauliflower. Trim off leaves and divide into small florets. Keep stems and leaves for stock. Boil water with salt, add cauliflower florets and simmer for 15 minutes until soft, then drain.

While its cooking, put flour, parsley, garlic, shallots, feta, corn, eggs, spices, salt and pepper in bowl and whisk together to make a smooth batter. Add warmed cauliflower and mix to break it down.

Pour into pan of very hot oil, gently pour 3 tablespoons per fritter. Do not let them touch; they should not be overcrowded. Fry in small batches, 3-4 minutes per side till golden brown.

Drain on kitchen papers and serve with sauce on side.