Cauliflower fritters with salsa

These cauliflower fritters are tasty, easy and perfect for entertaining. Everyone will love the tomato salsa too.
Serves: 3-4
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


  1. Heat the oil in the fryer to 190°C.
  2. Cook cauliflower in a pan of boiling water for 2 mins. Drain and rinse it under running cold water, and drain it very well.
  3. 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.
  4. 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.
  5. 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

fat 33.0g saturates 6.0g calories 477(kcal)

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.