Cauli, capsicum and coriander fritters
Heat the oil until a faint haze rises. If you’re following a low-carb diet then replace the flour and water with 2 beaten eggs.
|¾ cup||Self raising flour|
|1 tsp||Curry powder|
|1 tsp||Chilli, diced|
|½ tsp||Mixed spice|
|1 small||Onion, finely diced|
|½ cup||Water, or more if needed|
|300 g||Cauliflorets, tiny ones|
|¾ cup||Coriander, leaves and stems, finely chopped|
|1||Red capsicum, seeded and diced|
|4 Tbsp||Rice bran oil, use up to 5 Tbsp|
- Place the flour in a bowl with the spices, salt and onion. Add enough water to make a medium-thick batter. Add the cauli, coriander and capsicum just before frying.
- Heat half the oil in a non-stick frying pan. Take 2 tablespoons of the vegetable mixture to make each fritter. Fry in batches on medium heat until the base is golden. Flip over and continue cooking until golden. Flip over once again and check for doneness. The cauli should still be a little crisp. Drain on paper towels and keep warm in the oven while preparing the remaining fritters
- Great served with yoghurt combined with finely chopped mint.
More cauliflower recipes from Jan