Cauliflower, dill and cumin fritters

  • 30 mins cooking
  • Makes 40 Item
  • Print


Cauliflower, dill and cumin fritters
  • 1 cup (150g) self-raising flour
  • 1/4 cup (35g) chickpea (besan) flour
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoon ground cumin
  • 2 teaspoon salt
  • 1/3 cup fresh dill, coarsely chopped
  • 1 egg, beaten lightly
  • 1 1/3 cup (330ml) chilled water
  • 700 gram cauliflower
  • vegetable oil, for deep-frying


Cauliflower, dill and cumin fritters
  • 1
    Combine flours, spices, salt and dill in a medium bowl. Make a well in the centre, add the egg and enough water to make a smooth batter. Cover, stand 10 minutes.
  • 2
    Meanwhile, trim cauliflower into large florets, cut florets into 1cm (½-inch) thick slices (you will have approximately 40 pieces).
  • 3
    Fill a large saucepan or deep fryer one-third full with oil, heat to 180°C (160°C fan forced) (or until a cube of bread turns golden in 10 seconds). Dip cauliflower, piece by piece, in batter, shaking off excess. Fry, in batches, for 2 minutes, turning halfway through cooking, or until golden in colour. Drain fritters on paper towel.


Do-ahead Florets can be cut 3 hours ahead.

More From Women's Weekly Food