Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cauliflower fritters
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a snack
Ingredients
- 1 small cauliflower
- vegetable oil, for frying
- 1 egg, beaten
- 100ml whole milk
- 60g buckwheat or plain flour
DILL AND GARLIC MAYONNAISE
- 150g mayonnaise
- 1 clove garlic, finely grated
- a handful dill, finely chopped
Method
- STEP 1
Cut the cauliflower into small florets, and keep any smaller leaves. Blanch the florets and leaves in a pan of boiling salted water. Take the leaves out after 2 minutes and the florets after 5 minutes. Refresh both in cold water, then drain well and pat dry with kitchen paper.
- STEP 2
Heat 4 tbsp of oil in a frying pan over a medium heat – it should cover the base of the pan (if not add a little more).
- STEP 3
If you are using buckwheat flour, make the batter just before you are ready to fry as it becomes gloopier by the minute. In a bowl, whisk the egg with the milk, then add the flour and whisk until smooth. Season well with salt and pepper.
- STEP 4
Drop four pieces of cauliflower into the batter bowl at a time, making sure they are all thickly coated. When the oil is really hot, put the batter-coated pieces of cauliflower into the pan. Depending on the size of your pan, you should be able to fry between four and eight fritters at a time. When they are golden all over, drain on kitchen paper. You might need to wipe out the pan with kitchen paper and add more oil between batches.
- STEP 5
For the dill and garlic mayonnaise, combine all the ingredients in a small bowl and serve alongside the fritters for dipping.
