Ingredients (make 18 fritters)
- ½ cup flour or rice flour
- ¼ tsp baking soda
- 1 tsp curry powder
- 1 tsp turmeric
- ½ tsp chopped fennel seeds
- 1 tsp grated fresh ginger
- 2 eggs
- ¼ cup milk or water
- ½ tsp salt
- ½ tsp ground black pepper
- 300g cauliflower or broccoli or a mixture of both
- 1 spring onion, finely sliced
- 2 tbsp chopped coriander
- A little canola oil, for frying
To make fritters, mix flour with soda, curry powder, turmeric, fennel seeds, ginger, eggs, milk or water and salt and pepper to form a smooth, thick batter. Cut cauliflower and/or broccoli into chunks and pulse to a fine couscous-like crumb in a food processor (or finely chop to a crumb). Mix into batter with spring onion and coriander and stir to evenly combine.
Heat 2 tbsp oil in a heavy-based frypan and add small spoonfuls of mixture. Fry in batches over medium heat until golden and cooked through (about 2 minutes each side), flipping as bubbles form. Add a little more oil to the pan between batches as needed. Transfer cooked fritters to a plate lined with paper towels to absorb excess oil.
Serve fritters hot or warm, garnished with coriander.