Lightly fried cauliflower fritters with parsley, cheese and nutmeg. Perfect with a dollop of garlic yoghurt. Winter finger food to savour.
Pre-Turkey I knew one cauliflower recipe - cauliflower cheese!.... Which I still adore of course, but then I came across my mother in law's karnabahar mücver (fritters) and they instantly became my go-to cauli dish!!
I'm glad to say I've discovered scores of delightful ways to use cauliflower now but I just can't get past this dish when my eyes spot a freshly picked head in the local farmers market.
I'll always have a soft spot for Anne's fritters but have tailored my own to be lightly fried with a lift from a pinch of parsley, and a comforting background of cheese and nutmeg.
A good dollop of garlic yoghurt and I'm in winter finger food heaven.
For a summer version of this Turkish dish try Kabak Mücver - Courgette Fritters.
Cauliflower Fritters Karnabahar Mücver
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 | |
| Cuisine Type | Turkish |
Ingredients
Mücver ingredients
| 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 |
Garlic yoghurt ingredients
| Thick plain yohgurt |
| 1 Garlic clove |
| Sumac |
Cauliflower Fritters Karnabahar Mücver Directions
- Cut the cauliflower into large florets and cook until just tender either by steaming or boiling.
- Plunge into cold water to prevent them from cooking any further.
- Once cooled drain and placed into a large bowl and leave to air drive for a few minutes.
- Using a fork to mash break the pieces down into large minced pieces.
- Add the onions, parsley, baking powder and nutmeg using the fork distribute all the way through.
- Add the cheese, egg and one glass of the flour.
- Bring the mixture together. It should hold its shape like a dough.
- If the mixture appears to not hold or looks liquidy add a little more flour, a tablespoon at a time.
- In a medium to large frying pan, heat enough olive oil for shallow frying.
- Create the fritters either by dropping a heaped tablespoon into the oil or by shaping in your hands (Making them wet helps with the sticking mixture)
- Fry for a few minutes until browned and then flip over to fry the other side.
- Remove from the oil and place on a plate lined with kitchen paper.
- Serve warm or cooled with garlic yoghurt.
Recipe notes
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.
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