Cauliflower fritters with lemon & capers
Move this veg up the menu and serve it as a fab starter
Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Ready in 30 minutes
- Steam the cauliflower for 4 minutes or until just tender and then cool. Put the flour in large bowl and whisk in the egg yolks plus a pinch of salt followed by the fizzy water. Whisk the egg whites to soft peaks and fold them in.
- Heat a deep-fat fryer or wok filled 1/3 full with oil to 190C/ fan 170C/gas 5 (when the oil is hot enough, a piece of bread dropped into the oil will immediately rise to the surface and fizz. Keep an eye on it, though, to make sure it doesn't get too hot). Dust the cauliflower in a little flour to help the batter stick, then coat it thoroughly in the batter. Lower in batches into the oil and cook for 2-3 minutes or until golden and crisp.
- Sprinkle the cauliflower with a little salt while still hot and put on a plate. Mix the lemon juice with the capers and parsley and spoon a little over each floret. Serve with lemon wedges.
Per serving
420 kcalories, protein 12.1g, carbohydrate 26.8g, fat 30.2 g, saturated fat 3.9g, fibre 3.8g, salt 0.37 g
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7236/
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Ingredients
- 1 cauliflower , broken into florets
- 100g plain flour , plus a little extra for dusting
- 2 eggs , separated
- 175ml fizzy water
- oil for deep frying
- 2 lemons , 1 juiced and 1 cut into wedges
- 1 tbsp baby capers , rinsed and drained
- 2 tbsp finely chopped parsley
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A fresh green salad to accompany any meal - and it counts as one of your 5 a day too
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Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 1 cauliflower , broken into florets
- 100g plain flour , plus a little extra for dusting
- 2 eggs , separated
- 175ml fizzy water
- oil for deep frying
- 2 lemons , 1 juiced and 1 cut into wedges
- 1 tbsp baby capers , rinsed and drained
- 2 tbsp finely chopped parsley
Per serving
420 kcalories, protein 12.1g, carbohydrate 26.8g, fat 30.2 g, saturated fat 3.9g, fibre 3.8g, salt 0.37 g
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27 January 2009
hlnharrison rated and commented on this recipe
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07 September 2009
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