Curry Cauliflower Fritters with Yogurt Sauce

​Serves 4-6 | Prep Time 10 minutes | Cook Time 5 minutes | Total Time 15 minutes 

Ingredients 
Peanut oil, for frying 
2 teaspoons freshly chopped ginger  
2 cloves garlic, finely chopped 
1 tablespoon curry or turmeric powder 
1 teaspoon cumin 
½ teaspoon ground coriander 
⅔ cup all-purpose flour 
⅔ cup cornstarch 
Kosher salt and freshly ground black pepper 
1 small head cauliflower, cut into florets 
Sauce
1 cup plain yogurt 
2 teaspoons freshly squeezed lemon juice 
¼ cup fresh cilantro leaves  

Directions 
In a Dutch oven or heavy-bottomed pot, heat the enough oil for deep frying over medium-high heat until oil reaches 360ºF. 

In a large mixing bowl, whisk together the ginger, garlic, curry powder, cumin, coriander, flour, cornstarch, 1 cup water, salt, and pepper. Soak the cauliflower in the milk to fully coat. Let stand for 5 minutes. 

In the meantime, process the yogurt, lemon juice, and cilantro in a food processor; season with salt and pepper. Transfer to a serving platter. 

Fry the cauliflower pieces, working in batches until crisp and golden brown, about 4 minutes total. Remove from oil using a spider or slotted spoon and transfer to a wire rack set over a baking tray lined with paper towel. Season lightly with salt. Serve cauliflower pieces with yogurt sauce. 

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