Cauliflower is very much back in fashion as a favourite low-carb food. These spicy cauliflower fritters with ginger and chilli will give your taste buds a workout.
Whether you’re cooking some cauliflower as part of the veggies with the Sunday roast or to make a lovely savoury cauliflower cheese it’s important not to overcook it. Cauliflower has a lovely texture but goes mushy when overcooked, especially if boiled so it’s better to steam it.
When cauliflowers are in season they are really good value for money. If you can buy them from a local grower that’s even better.
In this recipe for spicy cauliflower fritters, the florets are marinated, coated in batter and deep fried so all the goodness and that lovely texture are preserved.
Spicy Cauliflower Fritters
These spicy cauliflower fritters with ginger and chilli will give your taste buds a workout.
Ingredients
- 1 cauliflower cut into florets
- 2 cm piece fresh root ginger grated
- ½ tsp crushed dried chillies
- 3 tbsp sunflower oil plus extra for deep frying
- 1 tbsp lime juice
- 1 tbsp sweet chilli sauce
- 200 g self-raising flour plus extra for coating
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 pinch salt
- 300 ml beer
Conversions
Instructions
- Whisk together the ginger, chillies, 3 tbsp oil, lime juice and chilli sauce. In a bowl gently mix the florets in the marinade. Put them in a freezer bag and seal. Leave to marinate for an hour, turning the pieces occasionally to ensure they are all coated.
- Break the cauliflower into 2cm florets; they all need to be about the same size so that they cook evenly.
- Drain the marinade from the cauliflower. Dip the florets in flour to lightly coat.
- To make the batter, sift the flour, cumin, turmeric and coriander and salt into a bowl. Gradually whisk in 300ml beer. It should be the consistency of double cream. Add the extra beer if necessary to thin it.
- Half fill a deep fryer or a large saucepan with oil and heat to 180C or until a cube of bread dropped into the oil browns in 60 seconds.
- Dip the florets in the batter a few at a time and fry for 4-5 minutes until crisp. When cooked, drain on triple thickness kitchen paper and keep warm while you cook the next batch.
- Serve with your favourite dipping sauce.
You may also like one of my other favourite recipes …
1
Chicken, Chorizo and Cauliflower Bake
A delicious, baked-in-the-tray, one-pan recipe. Joe Wicks's chicken chorizo and cauliflower bake is a mid-week winner.
Check out this recipe