Hello everyone, and merry (nearly) Christmas! I’m sorry I haven’t been getting into the spirit of things as much as I have done in previous years; I’ve discovered this year that working in a bookshop around Christmas time is the busiest environment I could have imagined, and it completely wipes you out! Today we had an insane amount of customers coming in, and although I love my job so much, I haven’t totally got into the spirit as a consequence of being rushed off my feet every day… So this blog post comes from a room filled with the velvet voice of Nat King Cole singing Christmas songs, and me wrapped up in a ginormous jumper. Also as an apology for the lack of Christmassy recipes of late, I’ve listed my favourite winter recipes at the end of this post, so you can check them out if you feel like making something special.
So aside from me attempting to get into the holiday spirit, I wanted to try to replicate one of my favourite take away dishes, and I stumbled across this recipe on the BBC website, so I thought I’d give it a try! I haven’t had a huge amount of time to make intricate dishes, so on my day off a few days ago I wanted to really dedicate some time to a really awesome meal that you wouldn’t just make any day, something really special.
Word of warning to clumsy people/children: please don’t burn yourself deep frying, where possible have someone else in the house with you to keep an eye on things.
For the fritters
Quarter of a head of cauliflower florettes
Enough oil for a few centimetres depth in a deep pan
40g of plain flour
Half a tablespoon of cornflour
60ml of fizzy water
A pinch of salt, pepper and coriander seeds
For the herby dip
One or two tablespoons of olive oil
Zest and juice of half a lemon
Salt and pepper to taste
One small bunch of chopped up parsley
One crushed garlic clove
- To make the dip, simply mash all of the dip ingredients together.
- To make the batter, simply whisk the batter ingredients together (flour, cornflour, spices and fizzy water). Meanwhile, cook the cauliflower in boiling salted water for two minutes, then drain them in cold water.
- Heat up the oil in a deep pan (enough for two-ish centimetres, enough to deep fry with). To check if the oil is hot enough, drop a bit of bread in; if it comes golden brown in 30 seconds, it’s ready.
- Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. Once all the cauliflower is fried, serve with the sauce.
My favourite Christmas recipes: