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Cauliflower, Parmesan and anchovy fritters
Serves 4 Starters and mains
Ingredients
- ½ large leafy cauliflower, cut into florets and leaves thinly sliced
- 1.5–2 litres groundnut oil, for frying
- alioli, to serve
For the batter
- 50g plain flour
- 50g cornflour
- 30g Parmesan (or other Italian hard cheese), finely grated
- 2 salted anchovies
- zest ½ unwaxed lemon, finely chopped
- ½tsp cayenne pepper
- 1 large egg
- 75ml cold sparkling water
Method
Cook the florets and leaves in boiling salted water for 5 minutes or until tender. Drain well, refresh under cold water and drain again.
To make the batter, mix the flours in a bowl with the cheese, anchovies, lemon zest and pepper. Make a well in the centre and add the egg. Mix with a wooden spoon, gradually adding the fizzy water and drawing the flour into the centre, until you have a smooth, thick batter. Season, add the florets and leaves and stir to coat.
Heat the oil in a deep-fat fryer or deep pan to 180C (or until a cube of bread browns in about 30 seconds). Fry heaped tablespoons of battered cauliflower for 2 minutes or until crisp and golden. Lift out with a slotted spoon on to a plate lined with kitchen paper while you continue frying. Serve sprinkled with salt, with alioli for dipping.
This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.
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