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Cauliflower Fritters

1 small cauliflower
1 egg, beaten
100 ml whole milk
60g buckwheat or plain flour
Black pepper
Sea salt
Vegetable oil, for frying
Dill and garlic mayonnaise

150 g mayonnaise
1 garlic clove, finely grated
Handful of finely chopped dill


Cut the cauliflower into small florets, keeping any sprightly smaller leaves too. Blanch the cauliflower and its leaves in a pan of boiling, salted water.

Take the leaves out after about 2 minutes, and the florets after 5 minutes. Refresh both in cold water, then drain well and pat dry with kitchen paper.

Heat 4 tablespoons of oil in a large frying pan over a medium heat: it should cover the base of the pan; if not add a little more.

If you are using buckwheat flour, make the batter just before you are ready to fry as it becomes gloopier by the minute. In a bowl, whisk the egg with the milk, then add the flour and whisk until smooth. Season well with salt and pepper.

Drop four pieces of cauliflower into the batter bowl at a time, making sure they are all thickly coated.

When the oil is really hot, bring the bowl over to the pan (otherwise everything will get super-messy!) and pop the batter-coated pieces of cauliflower into the pan. Depending on the size of your pan, you should be able to fry between 4 and 8 fritters at a time. When they are golden all over, drain on kitchen paper.

You might need to wipe out the pan with kitchen paper and add more oil in between batches.

For the dill and garlic mayonnaise, simply combine all the ingredients in a small bowl. Serve the cauliflower fritters with the garlic-spiked dill mayo.

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