Cauliflower & caper fritters
Cauliflower & caper fritters
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Method
Bring a large saucepan of water to the boil. Add the cauliflower, cook for 5 minutes. Drain and leave in the sieve or colander for a minute
Add the flour, baking powder, mustard powder into a large bowl and mix well and and season. Make a well in the centre and crack in the eggs, garlic, capers and milk. Whisk the wet ingredients in the centre to break up the eggs, then gradually include the flour to make a smooth batter. Add the cauliflower to the bowl and toss well to coat completely.
Heat the oil in a large, high-sided saucepan and once carefully add a few battered florets into the pan. Let them fry for 4-5 minutes, turning every so often, then transfer to a cooling rack positioned on top of a baking tray and keep warm.
Mash the feta in a medium bowl with a fork and mix with 50 ml of water. Finish with the yogurt, parsley and season to taste. Serve the fritters alongside the feta dip.
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