Cauliflower fritters

serves 8
ingredients
600g/11⁄4lb cauliflower, cut into
bite-size florets
50g/2oz chickpea flour
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
pinch of cayenne pepper
1⁄2 teaspoon salt
50ml/2fl oz water
1 egg plus 1 egg yolk, lightly
beaten
vegetable oil for deep-frying
• Cut the cauliflower into bite-size
florets. Set aside.
• Sift the flour and spices into a
bowl, then stir in the 1⁄2 teaspoon
salt and make a well in the centre.
• Combine 50ml/2fl oz water with
the beaten egg, and gradually
pour into the well, whisking to
make a smooth batter. Cover and
leave to rest for 30 minutes.
• Fill a deep heavy pan a third full
with oil, and heat until a cube of
bread browns in 15 seconds.
• Holding the florets by the stem, dip
into the batter. Deep-fry in batches
for 3–4 minutes until golden.
Remove with a slotted spoon, and
drain on kitchen paper. Serve hot.