Curried Cauliflower Fritters with Mango ChutneyFrom luisascatering 5 years ago
- 1 cauliflower, cut into bite size florets (not too big) shopping list
- canola oil, for frying shopping list
- for the batter: shopping list
- 2 cups tempura flour (or self-raising flour) shopping list
- 1 tablespoon mild curry powder shopping list
- 1/2 tsp sea salt shopping list
- ½ teaspoon turmeric shopping list
- 1 bottle blonde/pale ale shopping list
- To serve: shopping list
- mango chutney and sliced lemon shopping list
How to make it
- Put the flour into a mixing bowl and stir in the spices. Pour in most of the beer and whisk gently. Check the consistency – you want it to be the thickness of thick pancake batter See Photo. If it’s too thick, whisk in the rest of the beer. Don’t worry too much about having little lumps in the batter, as they’ll just become nice crunchy bits when you start frying. Season with sea salt and keep in the fridge until readu to use.
- Trim the bottom off the stalk and break/cut the cauliflower into bite-sized florets. Wash the cauliflower, drain it and pat dry with kitchen paper. Put aside.
- Pour the oil into a deep saucepan and heat over med-high heat until 350F degrees.
- One by one, dip the pieces into the beer batter, then carefully place them in the hot. It’s best to fry them in batches so you don’t overcrowd the pan (but serve them as soon as each batch is ready or hold them in a warm oven). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they’re browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on paper towel. Dust with sea salt.
- Serve hot with mango chutney and lemon slices to squeeze on the fritters.
- The original recipe can be found on Jamie’s website http://www.jamieoliver.com/recipes/vegetarian-recipes/curried-cauliflower-fritters and in his book – Jamie at Home.