These cauliflower fritters are tasty, easy and perfect for entertaining. Everyone will love the tomato salsa too.
- 1medium cauliflower, broken into large florets
- For the batter
- 125g (4oz) plain flour
- Pinch of salt
- 2 medium eggs
- 100ml (3½fl oz) milk
- For the salsa
- 250g carton cherry tomatoes, chopped
- 2tbsp capers, drained and roughly chopped
- 4 spring onions, finely sliced
- 2 level tbsp chopped fresh parsley
- Zested rind of 1 lemon, plus 2tbsp juice
- 2tbsp olive oil
- 1 level tsp caster sugar
- Salt and ground black pepper
- Deep-fat fryer, with oil
Heat the oil in the fryer to 190°C.
Cook cauliflower in a pan of boiling water for 2 mins. Drain and rinse it under running cold water, and drain it very well.
To make the batter: Tip flour into a bowl and add the salt. Whisk together eggs, milk and 2tbsp water. Gradually whisk the egg mixture into the flour to give a smooth batter.
Dip cauliflower florets into the batter, one at a time, and allow as much of the batter to drain back into the bowl as you can before adding them to the fryer. Cook the florets in a single layer (you may need to do this in 2-3 batches) for 4-5 mins, turning, until they are an even, pale-golden colour. Transfer to absorbent kitchen paper and keep warm until they are all cooked.
To make the salsa: Combine all the ingredients in a bowl. Serve with the hot cauliflower. (Not suitable for freezing).
Woman's Weekly cookery editor Sue McMahon says: The cauliflower’s inner white area, the curd, should be firm and unblemished. Cauliflowers are usually trimmed of most of their leaves before you buy them, but the leaves are OK to eat.