Cauliflower fritters with lemon

AT A GLANCE

  • Serves 6 people

A quick snack that would go very well with a birra.

  • For deep-frying: vegetable oil
  • 280 gm self-raising flour
  • 600 ml chilled soda water
  • 1 cauliflower (1kg), broken into large florets, then thinly sliced
  • ΒΌ cup oregano
  • To serve: lemon wedges
01   Heat oil in a large saucepan or deep-fryer to 175C. Place flour in a bowl, season to taste, then whisk in soda water until smooth.
02   Dip cauliflower in batter in batches, shaking off excess, then deep-fry, turning occasionally, until golden (3-5 minutes; be careful, hot oil may spit). Drain on paper towels and keep warm. Add oregano to hot oil and stir until it stops sizzling (20-30 seconds), remove and drain on paper towels. Season cauliflower with sea salt flakes and oregano and serve with lemon wedges.

Topics:

CAULIFLOWER, FAST, OREGANO, ITALIAN, AUTUMN, SNACK

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

FEATURED IN

Mar 2015

Mar 2015

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