Cauliflower doesn’t seem like the kind of vegetable to set your taste buds alight but this year Bevan Smith has rediscovered it, and started an addiction.
|1 cup||Natural yoghurt|
|1 clove||Garlic, crushed|
|½ tsp||Caster sugar|
|1 head||Cauliflower, small, outer leaves removed (Main)|
|½ cup||Besan (chickpea flour)|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 tsp||Ground turmeric|
|1 tsp||Sea salt|
|1 pinch||Ground ginger|
|1 pinch||Cayenne pepper|
|1||Egg, free-range, beaten|
|2 Ltr||Vegetable oil, for frying|
|¼ cup||Coriander, picked, plus 1 Tbsp onion seeds (optional) and 2 Tbsp toasted sesame seeds, to garnish|
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- To make garlic yoghurt, mix yoghurt, garlic and sugar together in a small bowl and refrigerate until ready to use.
- Grate cauliflower into a large bowl. Add flours, spices, egg and salt and mix well to combine.
- Heat vegetable oil in a large heavy based pot to 160-170C.
- Mould fritters by squeezing cauliflower mixture into a tablespoon with your hand. Gently ease the fritter from the spoon and carefully place in the hot oil. Fry until dark golden brown, remove with a slotted spoon and drain on absorbent kitchen towels.
- Season the fritters with a little more sea salt, place in a serving bowl and drizzle with garlic yoghurt. Finish with sesame and onion seeds and a scattering of coriander.