I first tried these little cauliflower fritters in Mauritius, and they were addictive!
Make sure your oil is hot enough, so the fritters don’t absorb excess oil and go soggy.
Try to swirl the rose harissa through the yoghurt; it looks so pretty!
1 cup flour
¾ cup sparkling water
2 tbsp tahini
1 tsp salt
1 tsp pepper
1 tsp sumac
10 sprigs thyme, leaves only
3/4 cup natural yoghurt
1 heaped tbsp rose harissa
Place cauliflower in a microwave safe bowl with a splash of water and cook for 3 min.
Refresh in cold water and dry well.
Combine flour and water in a bowl and whisk well. Add more water or flour if the batter is too thick or runny. Stir in tahini, salt, pepper, sumac and thyme leaves.
Heat a deep-sided sauté pan over medium heat and fill the pan with about 3cm of oil up the side of the pan.
Dip the cauliflower into the batter and carefully place it in the hot oil.
Turn a couple of times until golden and crunchy.
Drain on a paper towel.
Combine yoghurt and rose harissa in a bowl to serve.
Sumac is a Middle Eastern spice with a lemony sweet and sour flavour.
It’s fantastic with veggies, chicken and fish.