Cauliflower fritters with herby dipping sauce

• large cauliflower↗1

  cut into small florets

• sunflower oil↗

  for deep-frying

• plain flour↗85g g
• cornflour↗1 tbsp tbsp
• sparkling water↗125ml ml
• ½ tsp coriander seeds

  ground

• large bunch of flat-leaf parsley1

  finely chopped

• garlic clove↗1

  finely chopped

• zest and juice 1 lemon
• small capers↗1 tbsp tbsp
• 3 tbsp olive oil↗ tbsp

Step-by-step instructions

1. 1

   Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.

2. 2

   Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread – if it turns golden in 30 secs, it’s ready.

3. 3

   Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce.