Parmesan cauliflower fritters
- March 2010
- Serves 4
- Hands on time 20 minutes plus 20 minutes cooking time
These parmesan fritters work as a delicious starter or snack, and are a great way to use up cauliflower.
- 15.6g (6.2g saturated)
- 26.7g (4.7g sugars)
- 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
- 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.
- 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.
- Mix the yogurt with the garlic and lemon zest. Season with cayenne pepper. Set aside until ready to serve.
- 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.
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