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Cauliflower fritters with herb mayo
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Serves: 4 as a starter or snack
170g gram flour
1 tsp nigella seeds
1 tsp caraway seeds
sunflower oil, for frying (about 1.25 litres)
350g trimmed cauliflower (about ¼ cauliflower), finely chopped
1 red onion, finely chopped
50g spinach, shredded
½ x 25g pack mint, leaves finely chopped
½ x 20g pack dill, finely chopped
1 lemon, cut into wedges
1. Tip the flour into a bowl, then stir in the spices and 225ml water; season and set aside. Pour the oil into a medium pan to a depth of 3cm; set over a medium-high heat. Put the cauliflower in the batter with the red onion and spinach; stir to combine.
2. Once the oil is very hot, carefully add heaped tablespoons of the mixture, about 4 or 5 at a time, so as not to overcrowd the pan. Slightly flatten each spoonful, and fry for about 5 minutes, moving them a little, until deep golden and crisp. Using a metal slotted spoon, transfer to a tray lined with kitchen paper, then sprinkle with a little flaky sea salt. Repeat with the remaining batter, adding more oil if necessary.
3. In a small bowl, combine the mayonnaise and most of the chopped herbs; season. Scatter the remaining herbs over the dip, then serve with the fritters and lemon wedges.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.