These tasty fritters are made by coating bits of cauliflower with a chickpea batter and deep-frying them. They are always popular at Moosewood and at home.
Serves: 4-6
Ingredients
Batter:
1/4 cup chickpea flour
1 T ground coriander seeds
1/4 tsp salt
1/2 tsp whole cumin seeds (optional, but nice)
pinch of cayenne (optional)
2/3 cup warm water
1 tsp vegetable oil
______________________
1 small head of cauliflower
Vegetable oil for deep frying
Directions
In a medium bowl, whisk together the batter ingredients until smooth. Set aside in a warm place for 20-30 minutes.
Wash the cauliflower and break it into florets; cut very large ones in half.
Heat oil for deep frying, 2 inches deep, in a medium saucepan to approximately 375 degrees. If you don’t have a thermometer, test the temperature by dropping a small piece of cauliflower into the oil. It should quickly rise to the surface, bubbling vigorously.
Coat each floret with the batter and then lower it carefully into the hot oil. Chopsticks work well for this. Cook several florets at a time but don’t overcrowd the pot.
After 3 or 4 minutes, the florets should be golden brown and tender but not too soft; I recommend that the cook try one or two to be sure they are cooked to perfection. Don’t let the oil get too hot, or the fritters will be too brown and crisp.
Remove the florets with a Chinese strainer or slotted spoon, drain on paper towels, and either serve immediately or keep warm in the oven while subsequent batches are being prepared.
Leftover batter maybe refrigerated for one or two days without harm, although you may need to add a little more water before using it.
