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.