Cauliflower and broccoli fritters

These easy cauliflower and broccoli fritters from Lisa Allen could be enjoyed as a standalone snack (dunked into her suggested curry mayo), or as part of a more substantial dish. The same batter could be used to coat other ingredients, too, try it with other crunchy vegetables, or perhaps seafood such as prawns and squid.

First published in 2015
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Ingredients

Metric

Imperial

Broccoli and cauliflower fritters

Curry mayonnaise

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

Equipment

  • Sugar thermometer
  • Deep-fryer

Method

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
First published in 2015
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Lisa Goodwin-Allen's cooking is playful and twists the hallmarks of Lancastrian cuisine to invoke new tradition.

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