Cauliflower & Chickpea Fritters with Fatalii-Mint Yogurt Dip
Recipe by Executive Chef John McConnell
1 can (15 oz) chickpeas, drained
½ head of cauliflower
½ cup chickpea flour
2 tsp cumin
1 Tbsp salt
1 tsp garlic powder
1 tsp ground ginger
2 tsp Burlap and Barrel Black Urfa Chili Powder
2 large eggs
1 tsp baking powder
1 bunch fresh chopped cilantro
1 large onion, finely sliced
1 qt vegetable oil
In a large Dutch oven or heavy-duty pot, bring vegetable oil to 350° F using a candy thermometer to monitor.
While oil is heating, combine all ingredients in a food processor. Using a 1.5 oz ice cream scoop, spoon cauliflower/chickpea batter and carefully release into the hot oil. In batches, fry the fritters until golden brown and crispy. Transfer to a wire rack or paper towel to drain.
While fritters are frying, in a small bowl, whisk together the ingredients for the dipping sauce. Fold in most of the mint. Transfer to a small serving dish and garnish with remaining chopped mint.
Serve warm and with a chilled glass of Clif Family Mendocino Rosé of Grenache.