Ingredients
- Serves 4-8
- 1 litre vegetable oil
- 280 g self-raising flour
- 600 ml chilled soda water
- 1 cauliflower (1kg), broken into large florets, then thinly sliced
- ½ tsp dried oregano
- To serve: lemon wedges and sea salt flakes
CAULIFLOWER FRITTERS
Method
- Heat oil in a large deep saucepan or deep-fryer to 175C
- Place flour in a bowl, season to taste, add oregano then whisk in soda water until smooth
- Dip cauliflower in batter in batches, shaking off excess, then deep-fry, turning occasionally, until golden (3-5 minutes; be careful, hot oil may spit)
- Drain on paper towels and keep warm
- Season cauliflower with sea salt flakes and serve with lemon wedges
Comments
Cauliflower can be cooked in so many ways. I love deep frying cauliflower as it ends up with great flavour and texture.
Thanks to BRYDONE GROWERS for providing the cauliflower used in the demonstration at the market
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