These cauliflower fritters are crispy on the outside and succulent on the inside. This is our best friend while lazing around on a rainy day with a cup of hot tea!
It seems the monsoon is in no mood to bid a good-bye this year! Neither am I in the mood to stop enjoying the drizzling with some hot and crispy fritters! Today’s specialty is the scrumptious cauliflower fritters which is a family favorite of ours.
The reason I love these more is that with very minimal prep work you can create something absolutely delicious which is just loved by everyone in the family! If you have already scrolled down to the recipe, you must have already noticed its tiny length!
Fritters are, I think, an integral part of traditional Indian food. You will find fritters made out of all kind of vegetables or sometime with the combination of more than one or two veggies. It’s very difficult to establish how these fritters came into existence or when it became a part of our regular homely meal, but I know for sure that it is going to stay here for good.
That makes me happy!
If cauliflower doesn’t sound interesting to you, then you must try the flavorsome aloo-gobi (potato cauliflower curry) or the lip-smacking cauliflower Manchurian. I can bet these will revert your inclination towards this super veggie!
Cauliflower is a very common vegetable in every Indian household for regular meals. There are multiple varieties created from this single vegetable – cauliflower stuffed flat bread, spiced cauliflower stir-fry, cauliflower curry to name a few.
While making these cauliflower fritters, you need to make the batter little carefully. You can get to the perfect consistency after couple of trials. Do not add excess water in the beginning. I prefer to add water one spoonful at a time, give a whisk to incorporate it and then add another spoon if needed. Just in case your batter turns too watery, just add a bit more of gram flour and mix it thoroughly.
While frying these cauliflower fritters, adjust the oil temperature appropriately. If the oil is too hot, it will burn the outside coating keeping the cauliflower raw inside; on the other hand, if the oil is not hot enough, the fritters will soak up a lot of oil turning soggy and tasteless. Just get the trick to balance the heat after frying one or two and you are all set!
- Cauliflower – 1
- Gram flour/Chickpea flour – 1 cup
- Rice flour – ¼ cup
- Roasted cumin powder – ½ tsp
- Red chilli powder – ½ tsp
- Salt to taste
- Vegetable oil for deep frying
- Cut the cauliflower into medium sized florets. Blanch the florets in salted boiling water for 5 minutes. Drain and let them cool.
- In a medium bowl, mix gram flour, rice flour, roasted cumin powder, red chilli powder and salt. Now add water, one tablespoon at a time and stir with a whisk, until you get a smooth batter of pouring consistency but it should also be just thick enough to cling to the cauliflower florets.
- Heat enough vegetable oil in a deep frying pan and let it become smoking hot; then reduce the heat to medium.
- Dip one cauliflower floret at a time into the gram flour batter and carefully drop into the hot oil. Fry the fritters in batches and do not overcrowd the frying pan as it would bring down the temperature of the oil and make the fritters soggy.
- When the fritters turn golden brown, take them out and put on a paper towel lined plate to absorb excess oil.
- Serve hot with tomato ketchup or mint-coriander chutney!