Sorry it has been a while since I last posted, have been rather busy whilst feeling rather rubbish. Anyway here is a recipe for some spicy cauliflower fritters. I hope you enjoy :)
2cm piece fresh root ginger, grated
1/2tsp crushed dried chillies
3tbsp sunflower oil, plus extra for deep frying
1tbsp lime juice
1tbsp sweet chilli sauce
200g self-raising flour, plus extra for coating
1 level tsp ground cumin
1 level tsp ground turmeric
1 level tsp ground coriander
Pinch of salt
For the sweet and sour dipping sauce
4tbsp tomato ketchup
3tbsp sweet chilli sauce
3tbsp mango chutney
2tbsp lime juice
Break the cauliflower into 2cm florets - they all need to be about the same size so that they cook evenly.
Whisk together the ginger, chillies, 3tbsp oil, lime juice and chilli sauce. In a bowl, gently mix the florets in the marinade. Put them in a freezer bag and seal. Leave to marinate for an hour, turning the pieces occasionally to ensure they are all coated.
To make the batter, sift the flour, cumin, turmeric and coriander and salt into a bowl. Gradually whisk in 300ml beer. It should be the consistency of double cream. Add the extra beer if necessary to thin it.
Drain the marinade from the cauliflower. Dip the florets in flour to lightly coat.
Half fill a deep fryer or a large saucepan with oil and heat to 180C or until a cube of bread dropped into the oil browns in 60 seconds
Dip the florets into the batter a few at a time and fry for 4-5 mins until crisp. When cooked, drain on triple-thickness kitchen paper and keep warm while you cook the next batch.
Mix the dipping sauce ingredients together and serve with the fritters.
Calorie - 488
Fat - 21.2g
Sat Fat - 2.7g
One of your 5 a day