Excerpted from JAMIE AT HOME by Jamie Oliver, Copyright (c) 2008. Published in the US by Hyperion. All rights reserved. Food Network or www.jamieoliver.com. From SHOW: Jamie At Home - Episode: Cauliflower. This is really an unusual but very delicious way to eat cauliflower! Here we are going to use beer as it goes well with all these spices. However, you must be ready to fry them and eat them at once! This batter goes well with fish filets, chicken pieces, and other vegetables.
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- 1 head cauliflower
- flour, for dusting
- vegetable oil
- 1 small potato, peeled (optional)
- 1 bunch fresh flat-leaf parsley, leaves picked
- sea salt
- 1 lemon
- 1MAKE THE BATTER FIRST:.
- 2Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder.
- 3Put the flour into a mixing bowl and stir in the ground spices and the turmeric.
- 4Pour in most of the beer and whisk gently.
- 5Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer.
- 6Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying.
- 7Season with sea salt and put aside.
- 8NOW PREPARE THE VEGETABLE:.
- 9Trim the bottom of the stalk and break the cauliflower into bite-sized florets.
- 10Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate.
- 11Wash the cauliflower, drain it and pat dry with kitchen towels.
- 12Place the cauliflower pieces in a bowl and dust with a little flour.
- 13Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350º F.
- 14If you don't have a thermometer don't worry, just drop a piece of potato into the oil;.when it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
- 15Shake any excess flour off the cauliflower.
- 16One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so.
- 17Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready).
- 18Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters).
- 19Fry the pieces gently, turning them a couple of times with a slotted spoon.
- 20When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels.
- 21Dust with sea salt and squeeze over a little lemon juice.
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Nutritional Facts for Curried Cauliflower Fritters (Jamie Oliver's Recipe)
Serving Size: 1 (248 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 195.2
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 496.7 mg
- Total Carbohydrate 38.1 g
- Dietary Fiber 4.6 g
- Sugars 3.2 g
- Protein 6.6 g
The following items or measurements are not included:
fresh flat-leaf parsley