Cauliflower Fritters
Ingredients
- For the cauliflower
- 1 Cauliflower (800 g)
- 1 organic lemon
- salt
- For the dipping sauce
- 1 medium onion
- 3 garlic cloves
- 5 mild pickled chili peppers
- 2 Tbsps Ketchup
- salt
- For the batter
- 2 eggs
- 150 grams Pastry flour
- 150 milliliters white wine
- 2 Tbsps sesame oil
- 2 Tbsps chopped parsley
- salt
- 2 tsps sugar
- For the preparation
- 500 milliliters vegetable oil (for frying)
- 3 Tbsps cornstarch
Preparation steps
For the cauliflower: rinse cauliflower and divide into florets. Rinse lemon in hot water, cut, reserve some juice and chop. Boil salted water with lemon pieces, add cauliflower and cook about 8 minutes or until al dente. Drain.
For the dipping sauce: peel and chop onion and garlic. Puree chili peppers, reserved lemon juice, 1 teaspoon sugar and ketchup in a blender and season with salt.
For the batter: separate eggs. Whisk yolks with flour, wine, sesame oil, parsley, 1 teaspoon salt and sugar. Beat egg whites until stiff and fold into into yolk mixture. Heat oil in a saucepan or deep fryer to 180°C (approximately 350°F). Dip cauliflower in cornstarch and batter and fry in hot oil until golden brown. Drain on paper towels and serve with the dipping sauce.
