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2 March 2009
Cauliflower Fritters Serves 3-4 1 organic cauliflower 100g plain flour 100g cornflour 1 organic free range egg, beaten 100ml ice cold water sunflower oil, for deep frying
Cut the cauliflower into small florets. Steam or boil the florets until just tender making sure you don’t overcook them. Drain and run under a cold tap for 30 seconds to refresh. Drain well. To make the batter, mix the flour and cornflour in a bowl, stir in the egg and season this with salt and pepper. Add the iced water a bit at a time and whisk until the batter is the consistency of double cream. Add more water if required.
Dust the cauliflower florets with a little extra flour (seasoned with salt and pepper) and shake off any excess. Dip in the batter, lift out and place onto a paper towel then sprinkle with salt. Heat the sunflower oil in a deep-fat fryer or deep pan to 180C. Carefully drop in the cauliflower florets and deep-fry for a few minutes or until golden brown. Serve with curried mayonnaise.