2 red capsicums, sliced
1 red onion, sliced
1 garlic clove, crushed
1 red chilli, seeded and diced
200 g tin chopped tomatoes
3 tsp red wine vinegar
1 small cauliflower, cut into florets
1 egg, beaten
80 g self-raising flour
100 ml semi-skimmed milk
1 small bunch flat-leaf parsley, chopped
Green salad, to serve (optional)
- For the peperonata, gently fry the capsicums and onion in 1 tsp olive oil for 20 minutes until soft. Add the garlic and chilli and cook for another 5 minutes. Add the tomatoes and simmer for 10 minutes. Stir in the wine vinegar and season. Leave to cool slightly while you make the fritters.
- Blanch the cauliflower for 4 minutes, drain and pat dry with kitchen paper, then roughly chop. Whisk the egg into the flour and add the milk to make a smooth batter. Season well and stir in the cauliflower. Heat 1 1/2 tbsp oil in a large frying pan and drop in spoonfuls of batter (it should make about 9 small fritters). Fry for 3 minutes until you see bubbles forming, then flip and cook for another 3 minutes until golden. Drain on kitchen paper. Stir the parsley through the peperonata and serve with fritters and salad if you like.