Indian Curried Cauliflower Fritters


  • 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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