Description
A recipe for cauliflower fritters.
Ingredients
Scale
- 1/2 cauliflower
- 2 tsp sea salt
- 150g plain flour
- 20g butter
- 2 tsp baking powder
- 2 cups vegetable oil
Instructions
- Divide the half cauliflower into bite sized florets, leaving the small stems on where possible. Bring a saucepan with water to the boil, then place the florets in a steamer above and cook for 4 minutes, or until just starting to become soft.
- To make the batter, in a medium sized bowl, sift in flour and add 1 cup warm water, sea salt, butter and baking powder and stir until smooth. The batter should have a consistency similar to pancake batter or thickened cream. If it’s too thick, stir in more water and if it’s too thin stir in more sifted flour.
- Heat the vegetable oil in a small to medium sized frypan over a medium heat on the stove. In 3 or 4 batches, cover each of the cauliflower florets completely in the batter, then transfer each to the frypan and fry in batches in oil for 7 minutes, or until they appear golden brown, turning occasionally.
- Transfer fritters to a wire rack with paper towel on it to soak up excess oil, then serve.
Notes
To prepare fritters more quickly, a large frypan can be used with an extra cup of vegetable oil for cooking.
Nutrition
- Serving Size: 4
- Calories: 269