Cauliflower fritters







Cook Time

35-45 Min


  • 600g/1 1⁄4lb 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.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}