Cauliflower Fritters

Ingredients

• 1 head cauliflower
• 1 ½ cups self-rising flour
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• Few grinds black pepper
• 1 12-ounce bottle of beer
• Vegetable oil for deep frying
• ½ cup all-purpose flour

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    528 calories; 36 grams fat; 2 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 6 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 7 grams protein; 611 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 6 servings

Preparation

1. Break the cauliflower into fairly large florets. Bring a large pot (2/3 full) of salted water to a boil. Add the florets and cook 1 minute. Immediately drain and plunge them into cold water to cool. Drain again and pat dry between paper towels.
2. Combine the self-rising flour, sugar, salt and pepper. Stir in the beer and set the batter aside.
3. In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.
4. In a large kettle or deep fryer, heat the oil until it is very hot. Put the all-purpose flour on a plate and roll the florets in the flour to coat. Working in batches, dip them into the batter and fry, turning until they are golden brown, about 3 to 4 minutes. Drain on paper towels and serve immediately with the Cauliflower-and-White-Bean Brandade and the Stilton Rouille (see recipes) on the side.

25 minutes