Cauliflower fritters with herby dipping sauce
- Preparation and cooking time
- More effort
- Serves 4 - 6
- 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
- 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.