150 ml (1/4 pint) milk or half milk and half water mixed
15 ml (1 tbsp) corn oil
1 egg, separated
125 g (4 oz) plain flour; plus 30 ml (2 tbsp)
salt and freshly ground pepper
125 g (4 oz) cheddar cheese, coarsely grated
900 g (2 lb) cauliflower, trimmed and broken into large florets
oil, for deep frying
tomato sauce, to serve (optional)(see below)
15 ml (1 tbsp) corn oil
1 egg, separated
125 g (4 oz) plain flour; plus 30 ml (2 tbsp)
salt and freshly ground pepper
125 g (4 oz) cheddar cheese, coarsely grated
900 g (2 lb) cauliflower, trimmed and broken into large florets
oil, for deep frying
tomato sauce, to serve (optional)(see below)
method
1. Put the milk, oil and egg yolk into a blender; add the 125 g (4 oz) flour and a pinch of salt. Switch on for 1 minute, then chill for 30 minutes.
2. Add the cheese to the chilled batter. Whisk the egg white in a bowl until standing in stiff peaks and lightly fold into the batter.
3. Bring a pan of salted water to the boil and cook the cauliflower until nearly tender, about 10 minutes. Drain well.
4. Season the remaining flour and dust the cauliflower in it. Lightly turn it in the batter, using a spoon and fork to coat it evenly. Heat the oil to 180°C (350°F) and fry the florets, a few at a time for 1 2 minutes, or until golden. Keep warm on a wire rack in a cool oven, uncovered, until they are all done. Serve at once with hot tomato sauce if wished.
Tomato Sauce
30 ml (2 tbsp) vegetable oil
1 onion, skinned and chopped
1 garlic clove, skinned and crushed
two 425 g (15 oz) cans tomato juice
141 g (5 oz) can tomato puree
10 ml (2 tsp) brown sugar
30 ml (2 tbsp) chopped parsley
5 ml (1 tsp) dried oreganq
5 ml (1 tsp) salt
pinch of pepper 1 bay leaf
Makes about 900 ml (1 1/2 pints)
1. Heat the oil in a large saucepan, add the onion and garlic and fry for 10 minutes, stirring frequently.
2. Add the remaining ingredients and bring the mixture to the boil. Lower the heat, partially cover and cook for 30 minutes. Discard the bay leaf.
2. Add the cheese to the chilled batter. Whisk the egg white in a bowl until standing in stiff peaks and lightly fold into the batter.
3. Bring a pan of salted water to the boil and cook the cauliflower until nearly tender, about 10 minutes. Drain well.
4. Season the remaining flour and dust the cauliflower in it. Lightly turn it in the batter, using a spoon and fork to coat it evenly. Heat the oil to 180°C (350°F) and fry the florets, a few at a time for 1 2 minutes, or until golden. Keep warm on a wire rack in a cool oven, uncovered, until they are all done. Serve at once with hot tomato sauce if wished.
Tomato Sauce
30 ml (2 tbsp) vegetable oil
1 onion, skinned and chopped
1 garlic clove, skinned and crushed
two 425 g (15 oz) cans tomato juice
141 g (5 oz) can tomato puree
10 ml (2 tsp) brown sugar
30 ml (2 tbsp) chopped parsley
5 ml (1 tsp) dried oreganq
5 ml (1 tsp) salt
pinch of pepper 1 bay leaf
Makes about 900 ml (1 1/2 pints)
1. Heat the oil in a large saucepan, add the onion and garlic and fry for 10 minutes, stirring frequently.
2. Add the remaining ingredients and bring the mixture to the boil. Lower the heat, partially cover and cook for 30 minutes. Discard the bay leaf.
serving amount
serves 4
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