These deep fried Cauliflower fritters with herby dipping sauce are the perfect help-yourself veggie starter making entertaining easy.
1 large cauliflower, cut into small florets
sunflower oil, for deep-frying
FOR THE BATTER
85g/3oz plain flour
1 tbsp corn flour
125ml/4fl oz sparkling water
½ tsp coriander seeds, ground
FOR THE DIPPING SAUCE
1 large bunch of flat-leaf parsley, finely chopped
1 garlic clove, finely chopped
zest and juice 1 lemon
1 tbsp small capers
3 tbsp olive oil
Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.
Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread – if it turns golden in 30 secs, it’s ready.
Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce.