1 medium sized Cauliflower
4 ounces (100gram) plain flour
pinch of salt
2 large eggs
1/4 pint (150ml) water
4 Tablespoons milk
Sprig the Cauliflower and cook in boiling salted water for 10 to 15 minutes; take particular care that the vegetable is not over cooked.
Strain the Cauliflower carefully, so that the sprigs are not broken.
Sift the flour and salt, add the egg yolks, water and milk, then fold in the stiffly whisked egg whites.
Heat the cooking oil.
While you can fry these fritters in a shallow oil it is easier and better to deep fry them.
Dip the sprigs into the batter and fry for 1 to 2 minutes only in the hot cooking oil.
Drain on absorbent paper.
To make a light supper dish, toss in grated Chedder, Gruyere or Parmesan Cheese.
Serves 4 - 8 people.
Brussels Sprouts or Broccoli can be used instead of Cauliflower.
Yogurt Fritters: Use Yogurt or Sour Cream instead of Water and Milk.
Tomato & Cauliflower Fritters: Use Tomato Juice instead of Water and Milk.
Corn and Cheese Fritters: Use the recipe above but use 1/4 pint (150ml) and 2 tablespoons of Water instead of the liquid above. Add 4 oz (100g) grated Chedder Cheese and a small drained can of Sweetcorn. Fry as above.