Deep-fried Cauliflower Fritters with Curried Mayonnaise

Nigel Haworth proves that vegetables dont have to be healthy!
By Nigel Haworth
Deep-fried Cauliflower Fritters with Curried Mayonnaise
  • Rating:
  • Serves: 3
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the curried mayonnaise

  • 1/2 onion, finely chopped
  • 25 g butter
  • 20 g curry powder
  • 50 g coriander seeds
  • 150 ml chicken stock
  • 2 large tbsp mayonnaise

For the deep-fried cauliflower

  • 1 cauliflower
  • 100 g plain flour
  • 100 g cornflour
  • 1/2 eggs, beaten
  • 100 ml ice cold water
  • seasoned flour
  • sunflower oil, for deep frying


1. For the curry mayonnaise: gently fry the onions in the butter for 2 minutes. Add the curry powder and coriander seeds and cook for a further 2 minutes. Add the chicken stock and reduce by three quarters. Pass through a sieve and leave to cool.

2. Combine the onion mixture with the mayonnaise. You want a good dipping consistency. You might need more or less mayonnaise. Taste for seasoning.

3. For the deep-fried cauliflower: cut the cauliflower into small florets. Boil or steam until just tender be careful not to overcook. Drain and plunge into a bowl of iced water to refresh. Drain well.

4. To make the batter, mix the flour and cornflour in a bowl and stir in the egg. Season with salt and pepper. Add the iced water in small amounts, and whisk until the batter is a double cream consistency. You may need a little more water.

5. Dust the cauliflower florets with seasoned flour and shake off the excess. Dip in the batter and lift out with a fork. Place onto a paper towel and sprinkle with salt.

6. Heat the sunflower oil in a deep-fat fryer or deep pan to 180C. Carefully drop in the cauliflower florets and deep-fry for 3 minutes or until golden brown. Season.

7. Put the deep-fried cauliflower in a dish and serve the curry mayonnaise on the side.

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