Spiced Cauliflower Fritters
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- Serves: 4
- Preparation: 10
- Cooking: 10
- Ready: 20
These cauliflower fritters make a great snack or starter especially if you are having an Indian meal – use other veggies if preferred.
- 1 medium-sized cauliflower
- 200 ml vegetable oil
- 1 cup gram flour (plain flour works too)
- a couple pinches of salt
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin seeds
- ½ teaspoon baking powder
- ¼ teaspoon chilli powder
- soda water, as required
Separate the cauliflower into bite-sized florets, wash them and leave to drain.
Pour about 200 ml of vegetable oil into a wok and heat it on a medium heat.
Meanwhile put a cup of flour into a bowl – gram (chickpea) flour is best but plain flour works fine too.
Add a couple of pinches of salt and all the spices together.
Add the soda water, bit by bit, and stir it in until you have a thick batter.
Dust the cauliflower in some flour – this will help the batter stick – then put it in the bowl of batter and mix it up so the cauliflower is lightly coated in batter. I don’t like too much batter on things, but it’s up to you.
Turn the wok up to a high heat and, when the oil is hot, put in half the florets and fry until golden and crisp. I like to cook them a bit longer then so they get some brown bits on them and you can smell the cauliflower cooking. Drain off the oil.
Either serve immediately or keep the fritters in a warm oven while you cook the second batch. You can add them back into the wok for a quick re-fry with the second batch when they are nearly done, to make sure they are all hot and crispy.
Serve with mango chutney and raita.
Recipe courtesy of Copy My Dinner
“These cauliflower fritters make a great snack or starter especially if you are having an Indian meal. You can substitute other veggies if you prefer – onions, green beans, broccoli, aubergine or oyster mushrooms all work well too – but cauliflower is my favourite when it’s in season.”