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Cauliflower & caper fritters
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1 small Essential Cauliflower, washed, cut into florets, inner leaves and stalk roughly chopped
100g plain flour
1 tsp baking powder
2 tsp mustard powder
2 British Blacktail Medium Free Range Eggs
2 tsp garlic purée
40g capers, drained and roughly chopped
75ml whole milk
500ml rapeseed oil
50g feta, crumbled
100g Greek strained yogurt
10g flat leaf parsley, roughly chopped
1. Bring a large saucepan of water to the boil. Add the cauliflower, bring back to the boil and cook for 5 minutes. Drain and run under cold water to cool, then leave in the colander for a minute, to steam and lose any excess water.
2. Add the flour, baking powder, mustard powder and a generous amount of seasoning into a large bowl and mix to combine. Make a well in the centre and crack in the eggs, garlic purée, capers and milk. Whisk the wet ingredients in the centre to break up the eggs, then gradually include the flour to make a smooth batter. Add the cauliflower to the bowl and toss well to coat completely.
3. Heat the oil in a large, high-sided saucepan and once hot (add a tsp
of batter and if it sizzles immediately, it’s ready), carefully add a few battered florets into the pan. Let them fry for 4-5 minutes, turning every so often, then transfer to a cooling rack positioned on top of a baking tray and keep warm. Repeat with the remaining ingredients to make more fritters. If necessary, spoon small piles of the more broken-down mix into the oil with a dessert spoon.
4. Mash the feta in a medium bowl with a fork, add 50ml of water and mix well. Finish with the yogurt, parsley and season to taste. Serve the fritters alongside the feta dip.
Typical values per serving:
This recipe was first published in November 2020.
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