Wednesday, May 21, 2008

Cauliflower Fritters

Cauliflower fritters
serves 8

600g/11/4lb cauliflower, cut into bite-size florets
50g/2oz chickpea flour
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
pinch of cayenne pepper
1/2 teaspoon salt
50ml/2fl oz water
1 egg plus 1 egg yolk, lightly beaten
vegetable oil for deep-frying

• Cut the cauliflower into bite-size florets. Set aside.
• Sift the flour and spices into a bowl, then stir in the 1/2 teaspoon salt and make a well in the centre.
• Combine 50ml/2fl oz water with the beaten egg, and gradually pour into the well, whisking to make a smooth batter. Cover and leave to rest for 30 minutes.
• Fill a deep heavy pan a third full with oil, and heat until a cube of bread browns in 15 seconds.
• Holding the florets by the stem, dip into the batter. Deep-fry in batches for 3–4 minutes until golden.Remove with a slotted spoon, and drain on kitchen paper. Serve hot.

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