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Vadouvan-Spiced Vegetable Fritters Fill 1 Created with Sketch.

with Lemon Yogurt & Butter Lettuce Salad

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Crispy vegetable fritters are a tasty delight in cuisines around the world. Our fritters showcase a trio of vegetables spiced with warming, aromatic Vadouvan—a French interpretation of Indian masalas—which often includes dried shallots alongside classic spices like cumin and turmeric. A sauce of bright, lemony yogurt offers a cooling complement to the fritters and echoes the lemon dressing for our pickled beet and butter lettuce salad. (Chefs, the cauliflower for your fritters could be white, orange, green or purple.)

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Wash and dry the fresh produce.

Heat a large pot of salted water to boiling on high.

Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Cut out and discard the core of the cauliflower; cut the head into bite-sized florets.

Peel and large dice the potato.

Peel and finely chop the garlic.

Cut off and discard the lettuce root; separate the leaves.

Cut off and discard the ends of the radishes; thinly slice into rounds.

Drain the beets; on a paper towel-lined cutting board, cut into matchsticks.

In a bowl, combine the yogurt, lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste.

Cook & mash the cauliflower & potato:
2 Cook & mash the cauliflower & potato:

Add the cauliflower and potato to the pot of boiling water and cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, using a fork, mash until smooth; season with salt and pepper to taste.

Cook & chop the spinach:
3 Cook & chop the spinach:

While the cauliflower and potato cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and curry powder; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a cutting board and finely chop. Wipe out the pan.

Form the fritters:
4 Form the fritters:

Add the chopped spinach, matzo meal and egg to the pot of mashed cauliflower and potato. Stir to thoroughly combine; season with salt and pepper. Using your hands, form the mixture into 8 equal-sized patties. Transfer to a plate.

Cook the fritters:
5 Cook the fritters:

In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a fritter sizzles immediately when added to the pan, add the fritters; cook 4 to 5 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the fritters cook, to make the dressing, squeeze the juice of the remaining lemon wedges into a bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

Just before serving, in a large bowl, combine the lettuce, radishes, beets and cheese; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine; season with salt and pepper to taste.

Divide the cooked fritters and salad between 2 dishes. Serve with the lemon yogurt on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the lemon yogurt:

Wash and dry the fresh produce.

Heat a large pot of salted water to boiling on high.

Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Cut out and discard the core of the cauliflower; cut the head into bite-sized florets.

Peel and large dice the potato.

Peel and finely chop the garlic.

Cut off and discard the lettuce root; separate the leaves.

Cut off and discard the ends of the radishes; thinly slice into rounds.

Drain the beets; on a paper towel-lined cutting board, cut into matchsticks.

In a bowl, combine the yogurt, lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste.

2 Cook & mash the cauliflower & potato:

Add the cauliflower and potato to the pot of boiling water and cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, using a fork, mash until smooth; season with salt and pepper to taste.

Cook & mash the cauliflower & potato:
Cook & chop the spinach:
3 Cook & chop the spinach:

While the cauliflower and potato cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and curry powder; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a cutting board and finely chop. Wipe out the pan.

4 Form the fritters:

Add the chopped spinach, matzo meal and egg to the pot of mashed cauliflower and potato. Stir to thoroughly combine; season with salt and pepper. Using your hands, form the mixture into 8 equal-sized patties. Transfer to a plate.

Form the fritters:
Cook the fritters:
5 Cook the fritters:

In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a fritter sizzles immediately when added to the pan, add the fritters; cook 4 to 5 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Make the salad & plate your dish:

While the fritters cook, to make the dressing, squeeze the juice of the remaining lemon wedges into a bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

Just before serving, in a large bowl, combine the lettuce, radishes, beets and cheese; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine; season with salt and pepper to taste.

Divide the cooked fritters and salad between 2 dishes. Serve with the lemon yogurt on the side. Enjoy!