Ingredients:

  • 1 medium head cauliflower (approx. 700g / 1.5 lbs), cut into florets
  • Water, for boiling
  • 1 teaspoon salt (5 ml)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 large egg (approx. 50g)
  • ¾ cup milk (180 ml)
  • Vegetable oil (or other neutral oil) for frying – about 2 inches deep in your pan

Instructions:

  1. Boil the cauliflower florets in salted water until tender-crisp (around 5-7 minutes). Drain well and set aside to cool slightly.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
  3. In a separate bowl, whisk the egg and milk together.
  4. Gradually whisk the wet ingredients into the dry ingredients until just combined. Don't overmix – a few lumps are fine.
  5. Heat the vegetable oil in a deep-sided pan over medium-high heat until it reaches approximately 350°F (175°C).
  6. Dip each cauliflower floret into the batter, ensuring it's fully coated. Carefully place the battered cauliflower into the hot oil.
  7. Fry the fritters in batches for 2-3 minutes per side, or until golden brown and crispy.
  8. Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately.