Spicy cauliflower fritters

Spicy cauliflower fritters

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

By , 21 September 2015
Spicy cauliflower fritters
  • Ready in: 70 mins
  • Serves: 4
  • Price: 90p per serving
Nutritional Info
Each 398g serving contains
  • Fat high
    22.3g
    32%
  • Saturates low
    2.9g
    14%
  • Sugars low
    19.8g
    22%
  • Salt high
    2.1g
    36%
  • Energy 2252KJ 538KCAL
    27%
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
  • 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.

  • Break the cauliflower into 2cm florets; they all need to be about the same size so that they cook evenly.

  • Drain the marinade from the cauliflower. Dip the florets in flour to lightly coat.

  • 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.

  • 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.

  • 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.

  • Serve with your favourite dipping sauce.