Cauliflower fritters
Crisp, golden fritters with a fluffy middle. They’re the snack you can’t help picking at, perfect for sharing (or not) alongside a glass of rosé. Cauliflower fritters are a staple of French home cooking, especially in the south.
Ingredients
- 1 cauliflower
- 3 egg
- 150 gr plain flour
- 100 ml whole milk
- 1 handful parsley fresh
- 1 tbsp curry powder optional, for a subtle warmth
- rapeseed oil for deep frying
- salt and black pepper
Equipment
- 1 saucepan for boiling cauliflower
- 1 saucepan for frying cauliflower
- 1 whisk
- 1 kitchen paper bamboo, because it's better for the planet!
Instructions
- 1. Prepare the cauliflowerBreak the cauliflower into small florets, discarding the tough stem. Rinse them well. Bring a large saucepan of salted water to the boil, then add the florets. Cook for about 8 minutes, until just tender but not mushy. Drain thoroughly and set aside to cool.
- 2. Make the batterIn a large bowl, whisk the eggs until frothy. Gradually add the flour, whisking constantly to avoid lumps. Pour in the milk little by little, whisking until you have a smooth, thick batter. Stir in the chopped parsley, curry powder (if using), salt, and pepper. The batter should coat the back of a spoon.
- 3. Coat the cauliflowerOnce the cauliflower is cool enough to handle, gently fold the florets into the batter, ensuring each piece is well coated. Don’t rush this bit, every floret deserves its golden jacket.
- 4. Fry the beignetsHeat the oil in a deep frying pan or fryer to 180°C (or until a drop of batter sizzles and floats). Using a slotted spoon, carefully lower a few battered florets into the hot oil. Fry in batches for about 3–4 minutes, turning occasionally, until crisp and golden. Don’t overcrowd the pan, or you’ll end up with soggy fritters (and nobody wants that).
- 5. Drain and serveLift the beignets out with a slotted spoon and drain on kitchen paper. Serve piping hot, with a squeeze of lemon or a tangy yoghurt dip if you fancy.
Notes
- For extra crunch, try adding a tablespoon of cornflour to the batter. If you’re feeling adventurous, a pinch of smoked paprika or cumin can add a lovely depth. These are best eaten fresh, but if you must reheat, pop them in a hot oven for a few minutes to revive their crispiness.