Cauliflower Fritters with Harissa-Spiked Labneh
Makes 4 Appetizer Servings
|Kabinet German Riesling|
These vegetable fritters are spiced & finished with a blend of Moroccan flavors – a delicious, intriguing appetizer.
- 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
- Boat Street Pickled Raisins
- Preserved Lemon, pith removed
- Squeeze of Lemon Juice
- Flat Leaf Parsley
Blanch the cauliflower florets in boiling water until tender, then shock them in an ice water bath.
Mix together all the harissa labneh ingredients. Let the mixture sit for 15 minutes (or refrigerate for longer) before serving.
Whip the egg whites to stiff peaks.
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.
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.
Drain the cooked fritters on a plate with paper towels. Squeeze the lemon juice over them.
Dice some of the preserved lemon.
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.