Cauliflower fritters

Cauliflower fritters

Ingredients :

600g/11⁄4 lb cauliflower, cut into bite-size florets

50g/2oz chickpea flour

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

pinch of cayenne pepper

1⁄2teaspoon salt

50ml/2fl oz water

1 egg plus 1 egg yolk, lightly beaten vegetable oil for deep-frying

Methods :

Cut the cauliflower into bite-size florets. Set aside.

Sift the flour and spices into a bowl, then stir in the

1⁄2teaspoon salt and make a well in the centre.

Combine 50ml/2fl oz water with the beaten egg, and gradually

pour into the well, whisking to make a smooth batter.

Cover and leave to rest for 30 minutes.

Fill a deep heavy pan a third full with oil, and heat until a cube of bread browns in 15 seconds.

Holding the florets by the stem, dip into the batter.

Deep-fry in batches for 3–4 minutes until golden.

Remove with a slotted spoon, and drain on kitchen paper.

Serve hot.



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