Cauliflower Fritters with Tzatziki
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 81.5 μg | (136 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 898 mg | (22 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cauliflower
- 1 small Cauliflower (broken into florets)
- boiling water
- 1 cup all-purpose flour (scant)
- 1 pinch salt
- 2 eggs (separated)
- ¾ cup Sparkling water
- 2 Tbsps vegetable oil
- vegetable oil (for deep frying)
- 2 tsps Cumin (crushed)
- 2 tsps paprika
- 1 tsp peppers
- salt
- freshly ground Black pepper
- For the sauce
- 1 cup plain Greek yogurt
- 1 clove finely chopped garlic cloves
- 2 Tbsps chopped mint
- 1 Tbsp lemon juice
- To garnish
- mint
Preparation steps
1.
For the cauliflower: cook the cauliflower in a pan of boiling water for 2 minutes. Tip into a colander and rinse under cold running water. Drain well and set aside.
2.
Put the flour and salt in a mixing bowl.
3.
Whisk together the egg yolks and sparkling water, then whisk into the flour with the oil until smooth.
4.
Whisk the egg whites until stiff, then fold into the batter.
5.
Heat the oil in a deep fat fryer or large pan.
6.
Dip the cauliflower in the batter, then carefully place in batches in the hot oil. Cook for 2-3 minutes until golden and puffy. Drain on absorbent kitchen paper and sprinkle with cumin, paprika, pepper flakes, salt and pepper.
7.
For the sauce: mix together all the ingredients and serve with the cauliflower. Garnish with mint.
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