Deep-fried cauliflower with spiced batter and herbs
By Phil Vickery
From Ready Steady Cook
Ingredients
- vegetable oil, for deep frying
- 2 tbsp chopped fresh chives
- 1 tbsp cumin seeds
- 1 tbsp ground turmeric
- 250g/9oz self-raising flour
- 300ml/10fl oz sparkling water
- 1 cauliflower, cut into florets, blanched and drained
- salt, for sprinkling
Method
Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Place the chives, cumin seeds, turmeric and flour into a bowl and mix well. Gradually whisk in enough sparkling water to make a smooth batter the consistency of double cream.
Dip the cauliflower florets into the batter to coat completely, shaking off any excess.
Carefully place the cauliflower into the hot oil. Deep fry for about 4-5 minutes, or until lightly golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper.
To serve, place onto a serving plate and sprinkle with salt.