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Cauliflower fritters with herby dipping sauce

This help-yourself veggie starter of tempura-like lightly battered cauliflower is also good as a nibble with drinks

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 408
  • Carbohydrates 25
  • Saturated Fat 4
  • Sugar 6
  • Protein 10
  • Fat 30
  • Fibre 5
  • Salt 0.06

Nutrition per serving

  • Calories 408
  • Carbohydrates 25
  • Saturated Fat 4
  • Sugar 6
  • Protein 10
  • Fat 30
  • Fibre 5
  • Salt 0.06

Ingredients

  • 1 large cauliflower, cut into small florets
  • sunflower oil, for deep-frying
  • 85g plain flour
  • 1 tbsp cornflour
  • 125ml sparkling water
  • ½ tsp coriander seeds, ground
  • 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

  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.

  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.

  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.

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