Cut or break1/2 cauliflower into small florets, keeping any small leaves, too. Blanch the cauliflower and its leaves in a pan of boiling, salted water: take out the leaves after about two minutes and the florets after four. Refresh both in cold water, then drain well and pat dry with kitchen paper.
Put four tablespoons of oil in a large frying pan over a medium heat – it should cover the base of the pan, so add a little more, if need be.
Meanwhile, make the batter. In a bowl, whisk 1 egg with 100ml milk, then add 60g buckwheat (or normal) flour, whisk until smooth and season well; if you’re using buckwheat flour, make the batter only just before you are ready to fry, because it turns gloopier by the minute.
Drop four pieces of cauliflower into the batter at a time, making sure they are all thickly coated. When the oil is really hot, bring the bowl over to the pan (otherwise everything will get messy) and carefully drop the batter-coated cauliflower into the pan – depending on the size of your pan, you should be able to fry between four and eight fritters at a time. After a couple of minutes, turn them over and fry on the other side until the fritters are golden all over, then lift out with a slotted spoon, drain on kitchen paper and keep warm in a medium oven while you repeat with the remaining cauliflower and batter. (In between batches, you might need to drain and wipe out the pan with kitchen paper and add more oil.)
For the dip: mix 100g mayonnaise in a small bowl with 1 peeled and grated clove of garlic and a handful of finely chopped dill and serve with the hot cauliflower.
(Recipe by Olia Hercules)
No comments:
Post a Comment