Name: Cauliflower fritters with herby dipping sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean
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

Cauliflower fritters with herby dipping sauce

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

Method

step 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.
step 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.
step 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.