Cauliflowers fritters

30 minutes


Cauliflowers fritters Recipe
Club Noor

by Maisaa Meqdadi

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1 large cauliflower head (1Kg), cut into small florets

8 eggs

½ to ¾ cup flour

1 cup chopped parsley

1 tbsp dried mint

1 tsp paprika

2 tbsp cumin

1 ½ tsp  baking powder

4 cloves garlic, crushed

salt and pepper

Noor Oil for frying

Chopped spring onions and fresh mint to garnish your dish

Arabic flatbread



Cauliflower fritters is a perfect winter dish, so popular particularly in Palestine and generally in Levant. This dish fits perfectly for breakfast selection, but also makes a great substantial meal when served with fresh tomato and sumac salad.

Steps Involved: 

Place the cauliflower pieces in a pot and bring them to a boil until you can insert a fork in them. (Don’t overcook them, or they become soggy).

Remove and cool completely over a colander, dry them more using a clean kitchen towel to get rid of all the moisture. (very important step to ensure crispy fritters). Mix the flour with little water, set aside.

Beat the eggs in a bowl. In a large bowl add the eggs, flour mixture, the onions, garlic, spices, and the parsley, mix well. Lastly, add the cauliflower, baking powder, salt and pepper, mix well.

Heat the Noor Oil in a large frying pan on high heat, then use the spoon to put dollops of the mixture, once coated, lower the heat to medium to ensure inside to be cooked.

Fry for 2 minutes on each side until crispy golden. Transfer the fritters to a paper towel-lined plate to drain any excess oil. Serve hot or cold with mixed greens salad or with tahini sauce or with yoghurt mint dip.


You can fry any other vegetables with the same batter above such as zucchini and potatoes.

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