Cauliflower fritters with aioli
These are addictive and make a delicious nibble, a starter or a side. Florets of Romanesco, calabrese or broccoli also work well here. A plain flour batter with a sprinkle of chilli flakes would be delicious too.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the batter:
225g (8oz) gram flour (chickpea) or besan
½ tsp chilli powder
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp salt
300ml (10fl oz) water
olive oil for deep-frying
For the aioli:
225ml (8fl oz) homemade mayonnaise
1-3 cloves of garlic, depending on size
2 teaspoons chopped parsley
Method
Trim the cauliflower florets if necessary. Blanch in boiling salted water for 1-2 minutes, drain well and refresh.
Sift the flour into a bowl. Add the chilli, turmeric and freshly roasted cumin seeds and a half teaspoon of salt. Whisk in enough water to make a batter with a light coating consistency.
Heat the oil in a deep-fry (180°C).
Dip one floret into the batter, shake off excess and cook in the hot oil until crisp and golden. Taste, add more seasoning or spice to the batter if necessary. Cook the rest.
Drain on kitchen paper and serve each portion with a little bowl of aioli.
To make the aioli, crush the garlic and add to the egg yolks just as you start to make the mayonnaise. Finally add the chopped parsley and taste for seasoning.
