Tempura Cauliflower Fritters

Good Pair Days (Roos Michels) -
  • 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