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Cauliflower and broccoli fritters

PT20M

Ingredients

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Broccoli and cauliflower fritters

Curry mayonnaise

  • 120g of light mayonnaise
  • 3 tsp curry powder
  • 2 tsp lemon juice
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Method

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1
Cut the cauliflower and broccoli into medium sized florets
2
In a pan of boiling water, cook the cauliflower and broccoli for 2 minutes until just cooked. Tip into a colander and rinse under cold water, drain well and set aside
3
Add the self-raising flour and cornflour to a bowl, whisk in the ice cold water and add 1 teaspoon of salt. Mix until the batter is smooth and there are no lumps
  • 75g of self-raising flour
  • 150g of cornflour
  • 85ml of water, cold
  • 1 tsp salt
4
Heat the oil in the deep-fat fryer to 180°C
  • 500ml of vegetable oil
5
Add the plain flour to a bowl. Dust the broccoli and cauliflower in the flour
  • 80g of flour, for dusting
6
Coat the cauliflower and broccoli in the batter then carefully place into the fryer using a slotted spoon
7
Fry the vegetables for 2-3 minutes, or until golden and crisp. Remove from the fryer and place onto kitchen towel to drain
8
Repeat until all the cauliflower and broccoli has been cooked, set aside
9
For the curry mayonnaise, mix together the mayonnaise and curry powder in a bowl. Add the lemon juice and mix well
  • 120g of light mayonnaise
  • 3 tsp curry powder
  • 2 tsp lemon juice
10
To serve, add the fritters to a large bowl and serve with the curry mayonnaise
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Cauliflower and broccoli fritters

 
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