First make your batter. Smash up the cumin and mustard seeds, chiles and
peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground
spices and the
turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of
heavy cream. If it's too thick,
whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with
sea salt and put aside.
Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and
dust with a little flour.
Pour the oil into a deep
saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of
potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered
parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters).
Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and
crisp, lift them out of the oil, allowing any excess to drip back into the pan, and
drain on kitchen towels. Dust with sea salt and squeeze over a little
lemon juice.
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Crispy Zucchini Flowers Stuffed with Ricotta and Mint
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By beachcomer
on March 25, 2012
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tried this recipe myself it is great will make it again
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