Cauliflower fritters with herby dipping sauce

30-60 minutes 4 servings 6 servings 600 kcal or less buffet recipes caper capers cauliflower fried vegetables in season recipes mains nibbles salsa verde seasonal starter tempura vegan vegetable fritters vegetarian side dish vegetarian starter winter

N/A

Source

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

Method

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.

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.

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.