Cauliflower fritters with salsa recipe

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

Method

1. Heat the oil in the fryer to 190°C.
2. Cook cauliflower in a pan of boiling water for 2 mins. Drain and rinse it under running cold water, and drain it very well.
3. 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.
4. 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.
5. To make the salsa: Combine all the ingredients in a bowl. Serve with the hot cauliflower. (Not suitable for freezing).