Cauliflower fritters with herby dipping sauce
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Cauliflower fritters with herby dipping sauce

By Good Food

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

Nutrition per serving

  • kcal 408
  • fat 30g
  • saturates 4g
  • carbs 25g
  • sugars 6g
  • fibre 5g
  • protein 10g
  • salt 0.06g

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
MPU 2

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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