Cauliflower fritters with lemon and capers
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Skip to ingredients
- 1 cauliflowerbroken into florets
- 100g plain flourplus a little for dusting
- 2 eggsseparated
- 175ml fizzy water
- for deep frying oil
- 2 lemon1 juiced and 1 cut into wedges
- 1 tbsp baby capersrinsed and drained
- finely chopped to make 2 tbsp parsley
Nutrition: per serving
- kcal420
- fat30.2g
- saturates3.9g
- carbs26.8g
- fibre3.8g
- protein12.1g
- salt0.37g
Method
step 1
Steam the cauliflower for 4 minutes or until just tender and then cool. Put the flour in large bowl and whisk in the egg yolks plus a pinch of salt followed by the fizzy water. Whisk the egg whites to soft peaks and fold them in.
step 2
Heat a deep-fat fryer or wok filled ⅓ full with oil to 190c/fan 170c/gas 5 (when the oil is hot enough, a piece of bread dropped into the oil will immediately rise to the surface and fizz. Keep an eye on it, though, to make sure it doesn’t get too hot). Dust the cauliflower in a little flour to help the batter stick, then coat it thoroughly in the batter. Lower in batches into the oil and cook for 2-3 minutes or until golden and crisp.
step 3
Sprinkle the cauliflower with a little salt while still hot and put on a plate. Mix the lemon juice with the capers and parsley and spoon a little over each floret. Serve with lemon wedges.
