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Ingredients
1 cauliflower, separated into florets
250g plain flour
300-400ml chilled, sparkling mineral water
Grebiche
2 tbsp baby capers
1 shallot finely chopped
2 tbsp chopped parsley
2 hard boiled eggs, grated
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
3 anchovy fillets, chopped
Method
Whisk together the flour and mineral water until a nice smooth batter is formed, then dip the cauliflower florets into the batter and deep fry at about 170oC until crispy and slightly golden.
Mix together all the grebiche ingredients and lightly massage until well combined, serve as a dipping sauce with the cauliflower fritters.
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