Cauliflower Fritters
Another way to eat your vegetables: blanched cauliflower florets dipped in a beer batter, fried until golden and served with tomato and herbs. The batter works for any pre-blanched vegetable.
Ingredients
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- 1 1/2 cupsflour
- 1 teaspoonsalt
- pepperto taste
- 1 tablespoonoilplus extra for frying and for the garnish
- 2eggs
- 3/4 cupbeer
- 300 gcauliflower floretsfrozen or fresh
- wateras needed
- 3tomatoes
- chopped aromatic herbsoregano or basil
- lemon juiceto taste
Instructions
- Boil the cauliflower florets in salted water until al dente, drain them well and set aside. Add a few celery sprigs to the cooking water and cover the pot to keep the smell down.
- Using a blender or food processor, make the batter by mixing the flour, salt, pepper, the tablespoon of oil, the eggs and the beer. Add water little by little until you get a smooth batter that coats the cauliflower.
- Heat plenty of oil in a frying pan. Dip each cauliflower floret in the batter and fry until golden all over. Drain on paper towels.
- Serve the fritters alongside the sliced tomatoes, sprinkled with the chopped herbs and dressed with a drizzle of oil and lemon juice to taste.
Notes and variations
- When boiling the cauliflower or broccoli florets, add a few celery sprigs to the pot and keep it well covered while they cook. This prevents the unpleasant smell that otherwise fills the whole house.
- The batter formula works for coating any other pre-blanched vegetable —left al dente— turning it into a delicious side. Cauliflower is used here, but broccoli is delicious too.
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