Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.
Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread – if it turns golden in 30 secs, it’s ready.
Cauliflower fritters with herby dipping sauce
Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce
Equipment
- 1 Pressur Cooker
Ingredients
- 1 Large Cauliflower
- Sunflower Oil
- 85 grams Plain Flour
Notes
Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread – if it turns golden in 30 secs, it’s ready.
