Cauliflower fritters with herby dipping sauce
This help-yourself veggie starter of tempura-like lightly battered cauliflower is also good as a nibble with drinks
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian, Vegan
- 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.
- 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.
- 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.
408 kcalories, protein 10.0g, carbohydrate 25.0g, fat 30.0 g, saturated fat 4.0g, fibre 5.0g, sugar 6.0g, salt 0.06 g
Recipe from Good Food magazine, February 2010.
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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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This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner
5
ratings
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian, Vegan
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
408 kcalories, protein 10.0g, carbohydrate 25.0g, fat 30.0 g, saturated fat 4.0g, fibre 5.0g, sugar 6.0g, salt 0.06 g
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23 April 2012
Damien rated and commented on this recipe
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