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
(2 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: 90p per serving
Nutritional Information
Each 398g serving contains
Energy
2253kj
538kcal
2253kj
538kcal
27%
Fat
22.3g
22.3g
High
32%
32%
Saturates
2.9g
2.9g
Med
14%
14%
Sugars
19.8g
19.8g
High
22%
22%
Salt
2.1g
2.1g
High
36%
36%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
566kj/135kcal
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.