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Curried cauliflower fritters
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Total Time:
30 minutes
Crispy cauliflower tempura with bold spices, perfect for pairing with curries.
Ingredients:
  • 1 cauliflower
  • flour for dusting
  • vegetable oil
  • 1 small piece potato peeled, optional
  • ½ a bunch fresh flat-leaf parsley (15g) leaves picked
  • 1 lemon
  • 1 teaspoon cumin seeds
  • 2 teaspoons black mustard seeds
  • 2–3 dried red chillies
  • 1 teaspoon black peppercorns
  • 200 g self-raising flour
  • ½ teaspoon turmeric
  • 350 ml cold beer
Instructions:
  • To start, create the batter by grinding cumin, mustard seeds, chillies, and peppercorns into a powder. Mix the ground spices and turmeric with the flour in a bowl. Gently whisk in most of the beer to achieve a double cream consistency; add the remaining beer if needed. Embrace small lumps as they will add crunch when frying. Season with sea salt and set aside. Cut cauliflower into florets and 2cm stalk pieces. Dust the cauliflower with flour. Heat oil in a deep saucepan. To test the temperature, drop a potato piece in; it's ready when it sizzles. Dip cauliflower in batter and carefully fry in batches until browned and crisp. Fry parsley leaves for 40 seconds as a topping. Drain the fried cauliflower on paper towels, sprinkle with sea salt, and squeeze lemon juice over them. Serve immediately.

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