Name: Cauliflower fritters with salsa recipe
Yield: Serves: 3–4
Ingredients: 1medium cauliflower, broken into large florets

By GoodtoKnow

published 20 September 2019

These cauliflower fritters are tasty, easy and perfect for entertaining. Everyone will love the tomato salsa too.

Ingredients

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

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Method

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).

Top Tip for making Cauliflower fritters with salsa

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.

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