Indian Curried Cauliflower Fritters
Ingredients
| 1 lb of fresh cauliflower | ||
| 1/2 cup Besan flour (chick pea flour available at Asian markets) | ||
| 2 tsp ground cumin | ||
| 2 tsp ground coriander | ||
| 2 tsp ground turmeric | ||
| 1 tsp cayenne pepper | ||
| 1 egg, lightly beaten | ||
| 1 egg yolk | ||
| oil for deep frying | ||
| kosher and fresh crack black pepper to taste |
- Cut the cauliflower into bite sized florets.
- Sift the flour and spices into a bowl, then stir in 1 tsp salt and make a well in the center.
- Combine 1/4 cup of water with the egg and egg yolk then gradually pour into the well, whisking to make a smooth lump free batter. Cover and leave for 30 minutes.
- Fill a deep heavy based sauce pan or deep fryer, one third full of oil and heat to 350.
- Holding the florets by the stem, dip them into the batter, letting the excess drain.
- Deep fry in batches for 3-4 minutes or until puffed and brown.
- Drain on paper towels and season with salt and pepper.
- Serve hot.
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