In the realm of culinary delights, curried cauliflower fritters stand tall as a testament to the transformative power of spices and the humble cauliflower. Inspired by the culinary genius of Jamie Oliver, this dish transcends the boundaries of ordinary fritters, taking you on a flavor journey where aromatic spices dance harmoniously with the delicate sweetness of cauliflower. With this comprehensive guide, we embark on a culinary expedition to discover the secrets behind creating perfect curried cauliflower fritters, ensuring a symphony of flavors that will tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
CURRIED CAULIFLOWER FRITTERS
A kind of cauliflower tempura, the spices in this battered veggie dish work a treat with curries
Provided by Jamie Oliver
Categories Cheap & cheerful Jamie at Home Vegetables Asian Cauliflower Curry Fruit
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- First make your batter. Smash up the cumin and mustard seeds, chillies 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 double 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 to one side.
- Trim the bottom off the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 2cm pieces - this way it will all cook at the same rate. 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 10-12cm deep - and heat it to 180°C. 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 paper. Dust with sea salt and squeeze over a little lemon juice.
Nutrition Facts : Calories 459 calories, Fat 34.6 g fat, SaturatedFat 3.5 g saturated fat, Protein 5.3 g protein, Carbohydrate 28.3 g carbohydrate, Sugar 2.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
JAMIE OLIVER'S BAKED FRUIT
Jamie Oliver via Toronto's STAR newspaper. Serve with vanilla icecream, whipped cream, or yogurt cheese sweetened with a little maple syrup.(I liked my still-warm plums, nectarines and bananas with just a drizzle of brandy over-the-top.)
Provided by Gerry sans Sanddunes
Categories Dessert
Time 17m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
- Wash fruit.
- Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
- Place fruit in a single layer on baking sheet (s).
- Sprinkle with about 1/2 cup of vanilla sugar.
- (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
- Serves 8-10.
Nutrition Facts : Calories 96.8, Carbohydrate 25, Sugar 25
Tips:
- To make the fritters extra crispy, use panko breadcrumbs instead of regular breadcrumbs.
- If you don't have curry powder, you can substitute a blend of cumin, coriander, and turmeric.
- Be careful not to overcook the fritters, or they will become dry and tough.
- Serve the fritters with your favorite dipping sauce, such as yogurt sauce, tamarind sauce, or chutney.
Conclusion:
Curried cauliflower fritters are a delicious and healthy way to enjoy cauliflower. They are perfect for a quick and easy meal or snack. With their crispy exterior and flavorful interior, these fritters are sure to be a hit with everyone who tries them. So next time you're looking for a new way to cook cauliflower, give these fritters a try. You won't be disappointed!
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