Cauliflower Fritters With Herby Dipping Sauce

INGREDIENTS:

This recipe makes 4-6 Servings

  • 1 large cauliflower, cut into small florets
  • sunflower oil, for deep-fryin
  • For the batter:
  • 85g plain flour
  • 1 tbsp cornflour
  • 125ml sparkling water
  • 1/2 tsp coriander seeds , ground
  • For the dipping sauce:
  • 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

METHOD:

  • 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.