To make the fritters – bring some salted water to a boil and simmer the bay leaves for 1 minute. Place the cauliflower into the boiling water and cook for 3-5 minutes, or until tender. Drain, discard the bay leaves, and leave to cool in the fridge. Roughly chop the cauliflower and mix with the eggs, shallots, dill, flour and a pinch of salt and pepper. Combine into a thick, textured fritter batter.
To cook the fritters – place the vegetable oil into a pan and bring to a medium heat. Using a tablespoon, gently dollop the fritter mix into the oil. Fry for 2 minutes on each side or until golden. Drain on paper towel and season with salt.
To finish – prepare the garlic dill yoghurt by combining the ingredients together and seasoning to taste. Arrange the zucchini fritters onto a serving plate. Drizzle over the garlic dill yoghurt and finish with the fresh chopped dill.
1 cauliflower, cut into florets
1 bunch shallots, chopped
2 eggs
1 cup plain flour
2 bay leaves
1 handful dill, finely chopped
200ml vegetable oil
salt & pepper
garlic dill yoghurt
200g Greek yoghurt
1 clove garlic, finely grated
1 handful dill, finely chopped
a squeeze of lemon