Simple cauliflower becomes a must-have snack with drinks when encased in a spiced cider batter.
- 1 large cauliflower, cut into bite-size florets
- plain flour, to dust
- lemon wedges, to serve
- 200 g (1⅓ cups) self-raising flour
- 1 tsp dried mint (Turkish-style dried mint is even better)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 300 ml apple cider
- olive oil, to deep-fry
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.
Place cauliflower florets in a bowl, lightly dust with flour and set aside.
To make cider batter, place flour in a bowl with herbs and spices, then season with salt and pepper. Stir to combine, then slowly pour in cider and whisk until batter is smooth.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds when dropped into the oil).
Shake excess flour from cauliflower florets. Working one at a time, dip florets into batter and allow excess batter to drain away. Working in batches, gently place cauliflower florets into oil and fry, turning halfway, for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
Serve each batch as it’s cooked, (while batter is still crisp) sprinkled with salt and served with lemon wedges for squeezing over.
Photography Alan Benson
As seen in Feast magazine, Dec/Jan 2013, Issue 27.