Cauliflower fritters with herby dipping sauce

Cauliflower fritters with herby dipping sauce

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Serves 4 - 6

This help-yourself veggie starter of tempura-like lightly battered cauliflower is also good as a nibble with drinks

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition

kcalories
408
protein
10g
carbs
25g
fat
30g
saturates
4g
fibre
5g
sugar
6g
salt
0.06g

Ingredients

  • 1 large cauliflower, cut into small florets
  • sunflower oil, for deep-frying

For the batter

  • 85g plain flour
  • 1 tbsp cornflour
  • 125ml sparkling water
  • ½ tsp coriander seeds, ground

For the dipping sauce

  • 1 large bunch of flat-leaf parsley, finely chopped
  • 1 garlic clove, finely chopped
  • zest and juice 1 lemon
  • 1 tbsp small capers
  • 3 tbsp olive oil

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Method

  1. Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.
  2. Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread – if it turns golden in 30 secs, it’s ready.
  3. Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce.

Recipe from Good Food magazine, February 2010

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Comments

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damienbarnes's picture
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Surprisingly good!

vittoriacorda's picture

How soon after finishing them did you serve them?

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