Cauliflower fritters with lemon and capers

Name: Cauliflower fritters with lemon and capers
Total time: 30 min
Yield: Serves 4 as a starter
Ingredients: 1 cauliflower broken into florets; 100g plain flour plus a little for dusting; 2 eggs separated; 175ml fizzy water; for deep frying oil; 2 lemon 1 juiced and 1 cut into wedges; 1 tbsp baby capers rinsed and drained; finely chopped to make 2 tbsp parsley

Published: December 19, 2014 at 2:28 PM

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Serves 4 as a starter

Easy

Total time: 30 mins

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Cauliflower has never been so appealing, these crispy fritters are jazzed up with a dressing of lemon, capers and parsley. Serve warm with lemon wedges

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Ingredients

Nutrition

1 cauliflower

broken into florets
100g plain flour

plus a little for dusting
2 eggs

separated
175ml fizzy water
for deep frying oil
2 lemon

1 juiced and 1 cut into wedges
1 tbsp baby capers

rinsed 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.

Try more of our cauliflower recipes here...

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