Lightly fried cauliflower fritters with parsley, cheese and nutmeg. Perfect with a dollop of garlic yoghurt. Winter finger food to savour.
Category: | Vegetable based dishes 'Zeytinyağlılar' |
Seasons | Autumn Winter |
Cuisine Type | Turkish |
1 Medium Cauliflower |
1 Medium Onion, grated |
5 Sprigs Parsley |
1 Teaspoon (Level) Baking powder |
Nutmeg, to grate |
1 Egg |
50 Grams Kaşar cheese or similar mild hard cheese |
140 Grams Flour (1 - 2 çay glasses) |
Oil for shallowing frying |
Thick plain yohgurt |
1 Garlic clove |
Sumac |
This dish can get too heavy if large amounts of flour are used so I recommended to add only the first cup of flour and add more only if it's not coming together.
Cheese can be omitted if prefered.
For an even lighter version, place the mixture in a small oven tray and bake at 180 degrees for around 30 minutes.
My personal belief is that mucver benefits from a meatier bite and so I mashed the cauliflower into chunks rather than pureeing or pulping.
For a summer version of this Turkish dish try Kabak Mücver - Courgette Fritters.