Cauliflower Fritter Ingredients
- 600 g/1 1⁄4 lb cauliflower, cut into bite-size florets
- 50 g/2 oz chickpea flour
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- pinch of cayenne pepper
- 1⁄2 teaspoon salt
- 50 ml/2 fl oz water
- 1 egg plus 1 egg yolk, lightly beaten
- vegetable oil for deep-frying
Cauliflower Fritters Recipe
Cut the cauliflower into bite-size florets. Set aside.
Sift the flour and spices into a bowl, then stir in the 1⁄2 teaspoon salt and make a well in the center.
Combine 50 ml/2 fl 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.