Cauliflower is quite an underrated vegetable, so you might be surprised at how fantastic these Parmesan cauliflower fritters really are.
Ingredients
- ½ large cauliflower, cut into florets
- 4 spring onions, finely chopped
- 200ml Greek yogurt
- 1 garlic clove, crushed
- Grated zest of 1 lemon
- Cayenne pepper, for seasoning
- Sunflower oil, for frying
For the batter
- 50g plain flour
- 50g cornflour
- 30g vegetarian Parmesan, finely grated
- ½ tsp cayenne pepper
- 1 large free-range egg
- 75ml cold fizzy water
Method
- 1. Blanch the cauliflower florets in a pan of lightly salted boiling water for 2-3 minutes, drain and refresh under cold water, then drain again. Roughly chop and place in a bowl with the spring onion, and mix well.
- 2. To make the batter, mix the flours together in a bowl with the Parmesan and cayenne pepper. Make a well in the centre and add the egg. Mix with a wooden spoon, gradually add the fizzy water and draw the flour into the centre until you have a smooth, thick batter. Season well, pour over the cauliflower and stir to combine.
- 3. Mix the yogurt with the garlic and lemon zest. Season with cayenne pepper. Set aside until ready to serve.
- 4. Heat a deep pan or deep-fat fryer with the sunflower oil to 180°C (or until a cube of bread browns in about 30 seconds). Drop heaped tablespoons of the cauliflower into the hot oil and cook for 2 minutes until crisp and golden brown. Lift out with a spider or slotted spoon to a plate lined with kitchen paper, to drain while you continue frying. Serve the fritters with the garlicky yogurt.
Nutritional info
Per serving: 286kcals, 15.6g fat (6.2g saturated), 11.4g protein, 26.7g carbs, 4.7g sugar, 0.3g salt
Wine Recommendation
Go for a cool, high-quality Italian white. Premium Verdicchio or Soave is a refreshing foil to the dish.