Sunday, 4 November 2007
Curried Cauliflower Fritters
We have had these twice in three days and I've had no complaints and several compliments about them. They are a lovely different way to serve Cauliflower which I find can be a bit bland. The most common way we eat it normally is as cauliflower cheese often with a bunch of other things added such as tomatoes, spring onions and possibly bacon or similar. These fritters however are totally different, they are as crisp and cauliflower cheese is soft and spicy to it's smooth flavour.
Cauliflower is a form of brassica with a large flower head which is the part you eat. It is normally white but a seed catalogue I was reading today had green ones, purple ones and even a bright orangy yellow. I believe the changes in colour effect the nutrients in it but I don't know how well the colour stands up well to cooking however they are certainly interesting to look at. There is a really un-usual green type called Romanesco which has spirally fractal like heads.
The recipe is adapted from Jamie Oliver's new book "Jamie at Home" His instructions are much longer than mine but i hope you get the jist.
1 Cauliflower, cut into similar sized florets. wash and dust with flour and put aside.
1 tsp cumin seeds
2 tsp black mustard seeds
good shake of chilli flakes (Jamie uses 2-3 dried red chills)
1 tsp black peppercorns
200g GF flour (Jamie used Self raising flour)
1 tsp baking powder
1/2 tsp turmeric
350ml water (Jamie uses beer but I'm not using my GF beer when I can't finish the bottle because I'm pregnant)
Crush the first four spices in a mortar and pestle, mix with flour and turmeric, pour in most of the water and whisk, you are aiming for a batter the thickness of double cream. season with salt.
The fritters are deep fried at 180C, heat your oil to the right temp. Dip each floret in batter and fry a few at a time till golden then drain on kitchen paper and sprinkle with sea salt.
These need to be eaten straight away as they soften down otherwise.
Next time I plan to try some or all the flour as gram flour (chickpeas) as I think the flavour would work very well.
Very good and morish. I did a small bowl each the, as a side dish, first time round and was told they could eat more. The second time was with a roast dinner which worked very well too.
I plan to try the same batter with some white fish as I think it will work and I've been craving battered fish. It's a British thing, fish and chips is a comfort food but very much not gluten free.