Name: Cauliflower fritters with herby dipping sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 large cauliflower cut into small florets; sunflower oil for deep-frying; 85g plain flour; 1 tbsp cornflour; 125ml sparkling water; ½ tsp coriander seeds ground; 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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Cauliflower fritters with herby dipping sauce

Cauliflower fritters with herby dipping sauce

Good Food team

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Serves 4 - 6

More effort

Prep: 15 mins

Cook: 20 mins

A star rating of 4 out of 5.4 ratingsRate

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

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal408
fat30g
saturates4g
carbs25g
sugars6g
fibre5g
protein10g
salt0.06g

low

Method

step 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.
step 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.
step 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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A star rating of 4 out of 5.4 ratings

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