Curried cauliflower fritters

Curried Cauliflower

Serves 6

  • 1 cauliflower

  • flour, for dusting

  • vegetable oil

  • 1 small piece potato, peeled, optional

  • 1 small bunch fresh flat-leaf parsley, leaves picked

  • sea salt

  • 1 lemon

  • For the batter

  • 1 teaspoon cumin seeds

  • 2 teaspoons black mustard seeds

  • 2–3 dried red chillies

  • 1 teaspoon black peppercorns

  • 200 g self-raising flour

  • ½ teaspoon turmeric

  • 350 ml cold beer

  • sea salt

First make your batter. Smash up the cumin and mustard seeds, chillies and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency – you want it to be the thickness of double cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put to one side.



Trim the bottom off the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 2cm pieces – this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen paper. Place the cauliflower pieces in a bowl and dust with a little flour.



Pour the oil into a deep saucepan – you want it to be about 10–12cm deep – and heat it to 180°C. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.



Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen paper. Dust with sea salt and squeeze over a little lemon juice.





Nutritional Information

Curried cauliflower fritters

With spicy golden beer batter

More Cheap & cheerful recipes >
0 foodies cooked this
A kind of cauliflower tempura, the spices in this battered veggie dish work a treat with curries
Serves 6
30m
Not too tricky
Method

This is a really unusual but delicious way to eat cauliflower. The Japanese are brilliant at making lovely crispy batter for their tempura, so when I was over there I wanted to discover their secret. It turns out there are lots of different techniques, such as using cornflour instead of plain flour, or ice-cold sparkling water instead of tap water. In this recipe I'm going to use beer, though, as it gives such a nice colour and goes well with the spices. However, the best advice I was given is to fry the fritters in small batches and eat them straight away, so they're crunchy and hot. PS This batter recipe can be used for all sorts of things, like fish fillets or thin chicken strips or any finely cut vegetable. You can leave the spices out if you prefer it plain.

First make your batter. Smash up the cumin and mustard seeds, chillies and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency – you want it to be the thickness of double cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put to one side.

Trim the bottom off the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 2cm pieces – this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen paper. Place the cauliflower pieces in a bowl and dust with a little flour.

Pour the oil into a deep saucepan – you want it to be about 10–12cm deep – and heat it to 180°C. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.

Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen paper. Dust with sea salt and squeeze over a little lemon juice.


Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 459 23%
  • Carbs 28.3g 12%
  • Sugar 2.8g 3%
  • Fat 34.6g 49%
  • Saturates 3.5g 18%
  • Protein 5.3g 12%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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