crispy tahini cauliflower fritters
- vegetable oil, for deep-frying
- ¼ cup (70g) tahini
- ¼ cup (60ml) lemon juice
- ½ cup (75g) self-raising (self-rising) flour
- 2 tablespoons cornflour (cornstarch)
- ¾ cup (180ml) water
- 500g cauliflower florets
- 1 teaspoon sumac
- ½ teaspoon chilli flakes
- 1 tablespoon sea salt flakes mayonnaise, to serve
- Fill a large saucepan halfway with oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer.
- Place the tahini, lemon juice, flour, cornflour and water in a bowl and whisk to combine.
- Working in batches, dip the cauliflower into the batter and cook for 2–3 minutes or until golden brown. Remove with a slotted spoon. Repeat with remaining cauliflower.
- Place the sumac, chilli and salt in a small bowl and mix to combine. Sprinkle fritters with the salt mix and serve with mayonnaise. Serves 4
+ If you’re a big fan of spice, you can add extra chilli flakes to the mayonnaise, too.
Photography: Chris Court
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