Em Shaat (Middle Eastern Cauliflower Fritters)

Total Time
Prep 10 mins
Cook 15 mins

A spicy fritter full of taste. Great as a side dish, or in between pita bread as a sandwich like my husband likes it. Leftovers can be refrigerator and eaten cold. *these measurements are approximate, I'm not good at keeping measurements*

Ingredients Nutrition


  1. Boil cauliflower until tender but not mushy.
  2. Once cauliflower is done drain, put in a large bowl.
  3. Separate the floret, keep it somewhat chunky. So cut it into half or fourths.
  4. Meanwhile chop garlic and hot pepper together in a mortar or food processor well.
  5. Add hot pepper,garlic,chopped parsley,1 beaten egg,flour,milk, and salt to taste.
  6. Batter should be thin, a tiny bit thinner than pancake batter.
  7. If batter is too thick, add a bit water. If batter is too thin, add more flour.
  8. Mix well together with a spoon.
  9. Meanwhile let oil get hot enough to fry.
  10. You can make the fritters large or small.
  11. Add mixture to oil with a tablespoon.
  12. Two tablespoon full of mixture will make a large fritter.
  13. Let fry until golden.
  14. Squeeze lemon on top (optional).
  15. Enjoy!
Most Helpful

DH enjoyed these fritters last night. He loves cauliflower so this was a nice change from the way I usually make it for him. Made for Ramadan Tag.

Nasseh September 28, 2008

I loved it! I adore cauliflower, and what could be better than fried cauliflower? :) Seriously, this was a nicely flavored, not greasy jazzed up way to serve an under appreciated vegetable. I even got my husband to eat a couple of helpings. Just remember to eat them as soon as possible after cooking; they don't taste quite as good at room temperature. I will most definitely be making these again. The recipe was simple and everything came together very quickly. Thank you!

Kay D. February 15, 2006