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

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  408

• Protein

  10g

• Carbs

  25g

• Fat

  30g

• Saturates

  4g

• Fibre

  5g

• Sugar

  6g

• Salt

  0.06g

Ingredients

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

Directions

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.

Categories: All Christmas, Vegetables