Best 2 Curried Cauliflower Fritters Recipes
Discovering the perfect recipe for curried cauliflower fritters can be an enriching culinary adventure. With endless variations and a symphony of flavors, crafting the ideal fritter that balances crispness, tenderness, and an explosion of curry spices is an art worth exploring. Whether you prefer mild or bold curries, this detailed guide will take you on a journey of flavor exploration. From selecting the freshest cauliflower to mastering the art of creating a fragrant curry blend, each step is meticulously outlined to ensure a delightful and satisfying culinary experience. Get ready to tantalize your taste buds and indulge in the delectable world of curried cauliflower fritters!
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED CAULIFLOWER FRITTERS
This is a really unusual but delicious way to eat cauliflower. The Japanese are brilliant at making lovely crispy batter for their tempura, so while I was over there recently I wanted to discover their secret. It turns out there are lots of different techniques, such as using cornstarch instead of flour, or ice-cold sparkling water instead of tap water. In this recipe I'm going to use beer, though, as it gives such a nice color and goes well with the spices. However, the best advice I was given is to fry the fritters in small batches and eat them straightaway, so they're crunchy and hot. PS This batter recipe can be used for all sorts of things, like fish fillets or thin chicken strips or any finely cut vegetable. You can leave the spices out if you prefer it plain.
Provided by Jamie Oliver
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
- Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
- Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
- Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CURRIED CAULIFLOWER FRITTERS (JAMIE OLIVER'S RECIPE)
Excerpted from JAMIE AT HOME by Jamie Oliver, Copyright (c) 2008. Published in the US by Hyperion. All rights reserved. Food Network or www.jamieoliver.com. From SHOW: Jamie At Home - Episode: Cauliflower. This is really an unusual but very delicious way to eat cauliflower! Here we are going to use beer as it goes well with all these spices. However, you must be ready to fry them and eat them at once! This batter goes well with fish filets, chicken pieces, and other vegetables.
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE BATTER FIRST:.
- Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder.
- Put the flour into a mixing bowl and stir in the ground spices and the turmeric.
- Pour in most of the beer and whisk gently.
- Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer.
- Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying.
- Season with sea salt and put aside.
- NOW PREPARE THE VEGETABLE:.
- Trim the bottom of the stalk and break the cauliflower into bite-sized florets.
- Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate.
- Wash the cauliflower, drain it and pat dry with kitchen towels.
- Place the cauliflower pieces in a bowl and dust with a little flour.
- Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350º F.
- If you don't have a thermometer don't worry, just drop a piece of potato into the oil;.when it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
- Shake any excess flour off the cauliflower.
- One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so.
- Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready).
- Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters).
- Fry the pieces gently, turning them a couple of times with a slotted spoon.
- When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels.
- Dust with sea salt and squeeze over a little lemon juice.
- Enjoy!
Nutrition Facts : Calories 195.3, Fat 1, SaturatedFat 0.1, Sodium 496.8, Carbohydrate 38.1, Fiber 4.7, Sugar 3.3, Protein 6.6
Tips:
- Use a food processor to save time: Grating the cauliflower and onion by hand can be time-consuming. Using a food processor will make quick work of it.
- Pack the fritters tightly: When forming the fritters, pack them tightly so that they hold together well. This will help prevent them from falling apart when frying.
- Don't overcrowd the pan: When frying the fritters, don't overcrowd the pan. This will help them cook evenly and prevent them from sticking together.
- Serve with your favorite dipping sauce: Curried cauliflower fritters are delicious served with a variety of dipping sauces. Some popular options include yogurt sauce, tamarind sauce, and mint chutney.
Conclusion:
Curried cauliflower fritters are a delicious and healthy snack or appetizer. They are perfect for parties or potlucks. With their unique flavor and crispy texture, they are sure to be a hit with everyone who tries them. So next time you're looking for a new recipe to try, give curried cauliflower fritters a try. You won't be disappointed!
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