Curried Cauliflower Fritters Recipes

CURRIED CAULIFLOWER FRITTERS (JAMIE OLIVER'S RECIPE)

Steps:

• MAKE THE BATTER FIRST:.
• Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder.
• Put the flour into a mixing bowl and stir in the ground spices and the turmeric.
• Pour in most of the beer and whisk gently.
• Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer.
• Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying.
• Season with sea salt and put aside.
• NOW PREPARE THE VEGETABLE:.
• Trim the bottom of the stalk and break the cauliflower into bite-sized florets.
• Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate.
• Wash the cauliflower, drain it and pat dry with kitchen towels.
• Place the cauliflower pieces in a bowl and dust with a little flour.
• Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350º F.
• If you don't have a thermometer don't worry, just drop a piece of potato into the oil;.when it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
• Shake any excess flour off the cauliflower.
• One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so.
• Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready).
• Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters).
• Fry the pieces gently, turning them a couple of times with a slotted spoon.
• When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels.
• Dust with sea salt and squeeze over a little lemon juice.
• Enjoy!

PERFECT CAULIFLOWER FRITTERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
• Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

CAULIFLOWER FRITTERS

Steps:

• Process cauliflower in a food processor finely minced; transfer to a large bowl.
• Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
• Heat enough olive oil to cover the bottom of a frying pan over medium heat.
• Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

CAULIFLOWER FRITTERS

Steps:

• In the microwave, cook the cauliflower in a covered dish with two tablespoon of water until soft.
• Drain the cauliflower and mash with the back of a fork or potato masher.
• Add the egg, salt and pepper, and enough flour until you can form patties; about 1/4 cup.
• Add enough oil to coat the bottom of a skillet. Over medium high heat, brown the caulflower patties. Eat!

CAULIFLOWER FRITTERS

Steps:

• Break the cauliflower into fairly large florets. Bring a large pot (2/3 full) of salted water to a boil. Add the florets and cook 1 minute. Immediately drain and plunge them into cold water to cool. Drain again and pat dry between paper towels.
• Combine the self-rising flour, sugar, salt and pepper. Stir in the beer and set the batter aside.
• In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
• In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.