These cauliflower fritters are tasty, easy and perfect for entertaining. Everyone will love the tomato salsa too.
Skill level: Easy peasy
Costs:Cheap as chips
- 1medium cauliflower, broken into large florets
For the batter
- 125g (4oz) plain flour
- Pinch of salt
- 2 medium eggs
- 100ml (3½fl oz) milk
For the salsa
- 250g carton cherry tomatoes, chopped
- 2tbsp capers, drained and roughly chopped
- 4 spring onions, finely sliced
- 2 level tbsp chopped fresh parsley
- Zested rind of 1 lemon, plus 2tbsp juice
- 2tbsp olive oil
- 1 level tsp caster sugar
- Salt and ground black pepper
- Deep-fat fryer, with oil
- Heat the oil in the fryer to 190°C.
- Cook cauliflower in a pan of boiling water for 2 mins. Drain and rinse it under running cold water, and drain it very well.
- To make the batter: Tip flour into a bowl and add the salt. Whisk together eggs, milk and 2tbsp water. Gradually whisk the egg mixture into the flour to give a smooth batter.
- Dip cauliflower florets into the batter, one at a time, and allow as much of the batter to drain back into the bowl as you can before adding them to the fryer. Cook the florets in a single layer (you may need to do this in 2-3 batches) for 4-5 mins, turning, until they are an even, pale-golden colour. Transfer to absorbent kitchen paper and keep warm until they are all cooked.
- To make the salsa: Combine all the ingredients in a bowl. Serve with the hot cauliflower. (Not suitable for freezing).
Feature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.