Recipes
Recipes

Spicy cauliflower fritters

Florets fried in a lovely crispy batter – each mouthful bursts with the flavour of ginger, chilli and spices

Florets fried in a lovely crispy batter – each mouthful bursts with the flavour of ginger, chilli and spices

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(2 votes)
Cooking Time

Cook: 1 Hour 10 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 90p per serving

Nutritional Information

Each 398g serving contains

Energy
2253kj
538kcal
27%
Fat
22.3g
High
32%
Saturates
2.9g
Low
14%
Sugars
19.8g
Low
22%
Salt
2.1g
High
36%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
566kj/135kcal

Ingredients

1 cauliflower

2cm piece fresh root ginger, grated

1/2 tsp crushed dried chillies

3 tbsp sunflower oil, plus extra for deep frying

1 tbsp lime juice

1 tbsp sweet chilli sauce

200g self-raising flour, plus extra for coating

1 level tsp ground cumin

1 level tsp ground turmeric

1 level tsp ground coriander

Pinch of salt

300ml beer

Method

1
Whisk together the ginger, chillies, 3 tbsp oil, lime juice and chilli sauce. In a bowl gently mix the florets in the marinade. Put them in a freezer bag and seal. Leave to marinate for an hour, turning the pieces occasionally to ensure they are all coated.
2
Break the cauliflower into 2cm florets; they all need to be about the same size so that they cook evenly.
3
Drain the marinade from the cauliflower. Dip the florets in flour to lightly coat.
4
To make the batter, sift the flour, cumin, turmeric and coriander and salt into a bowl. Gradually whisk in 300ml beer. It should be the consistency of double cream. Add the extra beer if necessary to thin it.
5
Half fill a deep fryer or a large saucepan with oil and heat to 180C or until a cube of bread dropped into the oil browns in 60 seconds.
6
Dip the florets in the batter a few at a time and fry for 4-5 minutes until crisp. When cooked, drain on triple thickness kitchen paper and keep warm while you cook the next batch.
7
Serve with your favourite dipping sauce.