Cauliflower Fritters with Harissa-Spiked Labneh
Makes 4 Appetizer Servings
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WINE PAIRING | |
|---|---|---|
| Kabinet German Riesling | ||
These vegetable fritters are spiced & finished with a blend of Moroccan flavors – a delicious, intriguing appetizer.
INGREDIENTS
- Cauliflower Fritters:
- 2 cups Cauliflower Florets
- 1 tsp Kefta Rub
- ½ tsp Salt
- ½ tsp Baking Powder
- 6 tbsp Labneh
- Harissa Labneh:
- ¼ tsp Lemon Zest
- 2 tsp Villa Jerada Harissa
- ½ cup Labneh
- ¼ tsp Lemon Juice
- ¼ tsp Aleppo Pepper
- Salt & Pepper to Taste
- Finishing/Garnishes:
- Boat Street Pickled Raisins
- Preserved Lemon, pith removed
- Squeeze of Lemon Juice
- Flat Leaf Parsley
DIRECTIONS
1
Blanch the cauliflower florets in boiling water until tender, then shock them in an ice water bath.
2
Mix together all the harissa labneh ingredients. Let the mixture sit for 15 minutes (or refrigerate for longer) before serving.
3
Whip the egg whites to stiff peaks.
4
Combine the salt, kefta rub and baking powder in a large bowl. Mix in the 6 tablespoons of labneh. Gently fold in the whipped egg whites & the cauliflower.
5
Scoop the coated cauliflower out and put the fritters in a hot, oiled non-stick pan, working in batches. Pan fry them, flipping once, until golden brown on both sides.
6
Drain the cooked fritters on a plate with paper towels. Squeeze the lemon juice over them.
7
Dice some of the preserved lemon.
8
Spread some of the harissa labneh on each plate. Top it with fritters, then finish with a sprinkle of salt, a few pieces of preserved lemon, parsley leaves, and some pickled raisins.