Ingredients

• 450g/1lb cauliflower
• cut into florets
• 1 free-range egg
• 125ml/4½fl oz ice-cold water
• pinch salt
• 125g/4½oz plain flour
• vegetable oil
• for deep frying
• 125g/4½oz ready-made mayonnaise
• 1 tbsp medium curry paste
• 1 tbsp chopped fresh coriander leaves
• to serve

Directions

• For the cauliflower fritters
• bring a pan of water to the boil. Add the cauliflower florets and boil for 3-4 minutes
• or until just tender. Drain well
• then refresh in cold water and drain again. Set aside.
• In a bowl
• beat the egg and water together. Add the salt and flour and beat until the mixture forms a smooth batter.
• Heat the vegetable oil in a deep fat fryer set to 180C. Alternatively
• pour the vegetable oil into a deep
• heavy-based pan so that it reaches two-thirds of the way up the pan and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dip the drained cauliflower florets into the batter
• then carefully lower them into the hot oil
• in batches if necessary. Deep fry for 3-4 mins
• or until crisp and golden-brown
• then carefully remove them from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with any remaining cauliflower florets.
• For the curried mayonnaise
• mix the mayonnaise and curry paste together in a small bowl until well combined.
• To serve
• place a spoonful of the curried mayonnaise into the centre of each of four serving bowls. Arrange the cauliflower fritters around the curried mayonnaise. Sprinkle over the chopped coriander leaves.