BBC Good Food Magazine

Cauliflowe­r fritters


Simple batters are used in Ukraine for frying all sorts of things, from chicken and pork schnitzel to whole river fish. I love vegetables fried this way – cauliflowe­r is especially good.

SERVES 4 PREP 10 mins COOK 20 mins EASY V

1 small cauliflowe­r vegetable oil, for frying

1 egg, beaten

100ml whole milk

60g buckwheat or plain flour For the dill & garlic mayonnaise 150g mayonnaise

1 garlic clove, finely grated handful of dill, finely chopped

1 Cut the cauliflowe­r into small florets, reserving any smaller leaves. Cook the florets and any leaves briefly in a pan of boiling salted water. Remove the leaves with a slotted spoon after 2 mins, and the florets after 5 mins. Drain, rinse under cold running water, then drain again and pat dry with kitchen paper.

2 Heat about 4 tbsp oil in a large frying pan over a medium heat – it should just cover the base of the pan. Meanwhile, make the batter (if you’re using buckwheat flour, do this right before frying or it will thicken as it sits). Whisk the egg with the milk in a large bowl, then add the flour and whisk again until smooth. Season well.

3 Drop four cauliflowe­r florets into the batter one at a time, turning to make sure they are well-coated. When the oil is very hot, carefully lower the cauliflowe­r florets into the oil and fry until golden all over. Depending on the size of your pan, you should be able to fry between four and eight fritters at a time. Remove the fritters to a plate lined with kitchen paper to drain. You may need to wipe out the pan and add more oil between batches. For the dill and garlic mayonnaise, combine the ingredient­s in a small bowl and serve alongside the cauliflowe­r fritters.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERVING 491 kcals • fat 43g • saturates 4g • carbs 18g •

sugars 5g • fibre 3g • protein 7g • salt 0.2g

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