Name: Spiced cauliflower and onion fritters
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: vegetable oil, for deep-frying; 1 1/2 cup self-raising flour; 1 teaspoon ground cumin; 1 teaspoon ground chilli powder; 1/2 teaspoon turmeric; 375 millilitre bottle beer, chilled; 500 gram cauliflower, cut into small florets, blanched; 2 onions, cut into wedges, blanched; fried mint, and parsley or coriander leaves, to serve; Herb raita; 3/4 cup natural yoghurt; 1/2 bunch coriander, chopped; 1/4 cup chopped mint; 1/4 cup buttermilk; 1/2 teaspoon ground cumin

Spiced cauliflower and onion fritters

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Serves 4

Prep

35M

Cook

25M

Total

Ingredients

vegetable oil, for deep-frying

1 1/2 cup self-raising flour

1 teaspoon ground cumin

1 teaspoon ground chilli powder

1/2 teaspoon turmeric

375 millilitre bottle beer, chilled

500 gram cauliflower, cut into small florets, blanched

2 onions, cut into wedges, blanched

fried mint, and parsley or coriander leaves, to serve

Herb raita

3/4 cup natural yoghurt

1/2 bunch coriander, chopped

1/4 cup chopped mint

1/4 cup buttermilk

1/2 teaspoon ground cumin

Method

1.Heat oil in large heavy based saucepan on high, until a cube of bread sizzles as soon as it is added.

2.Meanwhile, sift flour and spices together into a large bowl. Season to taste. Whisk in beer to form a thick batter (there will be some lumps).

3.Working in hatches, coat cauliflower and onion in batter, allow excess to drain off, then carefully lower into oil for 3-4 minutes, until golden. Remove with a slotted spoon, drain on paper towel. Continue with remainder.

4.Deep-fry mint and parsley or coriander leaves for 30 seconds, until crisp. Remove with a slotted spoon and use as a garnish.

5.Meanwhile to make herb raita, combine in a small bowl, yoghurt, coriander, mint, buttermilk and cumin. Season to taste. Chill. Serve with vegetables.

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