Cauliflower fritters
Cauliflower florets blanched, battered and fried until crisp and golden outside, soft and fluffy within. Southern-French cooking, served hot with a yoghurt dip and a glass of rosé!
Ingredients
- 1 cauliflower
- 3 egg
- 150 gr plain flour
- 100 ml whole milk
- 1 handful parsley fresh
- 1 tbsp curry powder optional, for a subtle warmth
- rapeseed oil for deep frying
- salt and black pepper
Equipment
- 1 saucepan for boiling cauliflower
- 1 saucepan for frying cauliflower
- 1 whisk
- 1 kitchen paper bamboo, because it's better for the planet!
Instructions
1. Prepare the cauliflower
- Break the cauliflower into small even florets, discarding the tough stem, and rinse well. Bring a large saucepan of salted water to the boil and add the florets. Cook for 4–5 minutes, until just tender but not soft. Drain, refresh in cold water to stop the cooking, then dry thoroughly on a clean towel.
2. Make the batter
- In a large bowl, whisk the eggs until frothy. Gradually add the flour, whisking constantly to avoid lumps. Pour in the milk little by little, whisking to a smooth, thick batter. Stir in the chopped parsley, curry powder if using, salt and pepper. The batter should coat the back of a spoon.
3. Coat the cauliflower
- Gently fold the dried florets into the batter, making sure each piece is well coated, letting the excess drip off as you lift them out.
4. Fry the beignets
- Heat the oil to 180°C, or until a drop of batter sizzles and floats. Using a slotted spoon, lower a few florets into the hot oil. Fry in batches for 3–4 minutes, turning occasionally, until crisp and deep golden. Don't overcrowd the pan, and let the oil come back to temperature between batches.
5. Drain and serve
- Lift out with the slotted spoon and drain on kitchen paper. Salt while still hot and serve immediately, with a squeeze of lemon.
Notes
- For extra crunch, try adding a tablespoon of cornflour to the batter. If you’re feeling adventurous, a pinch of smoked paprika or cumin can add a lovely depth. These are best eaten fresh, but if you must reheat, pop them in a hot oven for a few minutes to revive their crispiness.