Cauliflower fritters with garlic aioli

This simple garden snack emerged from an extra large cauliflower on the verge of going to seed in chef Peter Gilmore's garden. Try the batter with different vegetables that you have on hand and don't forget the sauce!

Credit: A Girl's Guide To Hunting Fishing and Wild Cooking

• serves

  6

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 550 g sparkling water
• 4 g salt, plus extra for seasoning
• 16 g xanthan gum
• 55 g rice flour
• 55 g tapioca flour, plus extra for dredging
• Neutral oil, for deep-frying
• 1 cauliflower, cut into florets

For the aioli

• 4 garlic cloves
• 1 egg yolk
• Fenugreek leaf to taste, dried
• ¼ cup (60 ml) olive oil
• ¼ cup (60 ml) neutral oil
• 1 lemon, cut into wedges
• Salt

Instructions

1. To make the batter, in a medium bowl (or blender), blend the water, salt and xanthan gum, followed by the rice flour and tapioca starches, to form a smooth batter. Set aside until needed.
   
2. Heat enough oil to deep-fry in a large saucepan or deep-fryer to 190°C.
   
3. While the oil heats, make the aioli. In a mortar and pestle, crush the garlic with a pinch of salt to a fine paste. Add the egg yolk, a generous pinch of fenugreek leaf and gradually add both oils, stirring with the pestle until fully emulsified. Season to taste with lemon juice and salt, then add a splash of water to loosen if needed.
   
4. In a large bowl, toss the cauliflower florets lightly in some tapioca flour until lightly coated, then dip into the prepared batter. Deep-fry until crisp (in batches if needed), then remove from the oil with a slotted spoon to a large tray lined with paper towels. Sprinkle with a pinch of salt, then serve the cauliflower with the aioli.

Watch how to make this recipe on Episode 5 of A Girl's Guide To Hunting Fishing and Wild Cooking Season 2 streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.