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Popcorn Cauliflower Bites
British
Side
30 mins
Vegetables/vegetarian
Easy
Serves
8

Dipping anything in breadcrumbs and frying until golden is always going to be a winner, and for anyone telling you they don’t like cauliflower, they may well change their minds if they try this. They’re a brilliant party food snack, or a starter when entertaining. To avoid last-minute rushing around, coat the cauliflower florets in the crumbs and keep chilled, in a single layer on a tray. Then all you need to do is fry them and serve with garlic mayonnaise, ketchup, chilli mayonnaise or just a squeeze of lemon.

Recipe extracted from The Flexible Family Cookbook – Pics by Malou Burger.

Recipe courtesy of
Ingredients
  • 200g/7 oz chickpea (gram) flour or plain (all-purpose) flour
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic salt
  • 350ml/9 fl oz/1½ cups milk of choice
  • 1 cauliflower, broken into bize-size florets
  • 150g/7 oz panko breadcrumbs
  • sunflower oil, for frying
  • garlic mayonnaise, to serve (optional)
Method
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Method
  1. Whisk the flour, paprika, oregano, garlic salt and milk together until you have a smooth batter.
  2. Dip the cauliflower florets in the batter, allowing excess to drip off and then roll them in the breadcrumbs to evenly coat.
  3. Fill a wok or deep frying pan with about 5cm/2 inches sunflower oil and place over a medium-high heat. When the oil is shimmering, working in a few batches, carefully add the cauliflower florets. They should start to instantly sizzle when hitting the hot oil.
  4. Fry for about 2–3 minutes until nicely golden and crisp.
  5. Remove with a slotted spoon and drain on kitchen paper.
  6. Repeat with the remaining cauliflower florets.
  7. Serve with the garlic mayonnaise to dip into.

To make it gluten free

  1. Use gluten-free breadcrumbs if you can get them; alternatively swap the crumbs for polenta or fine cornmeal.

Upgrade

  1. You don’t have to stick to a garlic mayonnaise to serve with the cauliflower fritters. You can try all sorts of dipping options, shop-bought or homemade. Combining equal quantities of a creamy blue cheese, such as dolcelatte, with sour cream or crème fraiche and a handful of snipped chives is a favourite of mine, or mayonnaise mixed with chipotle and lime juice is a close second.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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