Tempura Cauliflower Fritters
Tempura Cauliflower Fritters



  • 1 cauliflower, cut into florets
  • Oil for deep-frying
  • 85g flour
  • 1 tbsp cornflour
  • 125ml sparkling water
  • ½ tsp ground coriander
  • For the Dipping Sauce
  • 1 bunch of parsley, chopped
  • 1 chopped garlic clove
  • 1 lemon, zest and juice
  • 1 tbsp capers
  • 3 tbsp olive oil
  • Whisk together the flours, water and coriander, then leave to rest while you make the sauce. To do so, mix together the ingredients in a small bowl and set aside. Meanwhile, cook the cauliflower in salted boiling water for 2 mins, then drain and refresh in cold water.
  • Preheat 10cm of veg oil in a pan to sizzling temperature. Dip the dry cauliflower florets in the batter, shake off the excess, and fry in batches for 3 mins until puffed and golden. Drain on kitchen paper, then sprinkle with sea salt and serve with your sauce.
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box