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

8 Servings

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.