Cauliflower Fritti

with citrus marmalade

Cauliflower Fritti

with citrus marmalade
Serves 4, to share
Citrus Marmalade

In a large, flat-bottom saucepan or stock pot, gently toast the cumin, coriander, cinnamon, onion seeds and turmeric in olive oil without colouring.

Next, add the ginger, chilli, and onion and continue to fry gently to release the aromatics. Season with a little salt.

Add all the citrus fruit, and then the sugar and vinegar. Bring to the boil and then reduce to simmer.

Cook for 1-2 hours on a very low heat until the marmalade has reduced and thickened and has reached a temperature of around 102°C-104°C

Place the marmalade into sterilised jars.

Cauliflower Fritti

Place the cauliflower into salted water for 30 minutes.

Combine all dry ingredients in a bowl, slowly add the sparkling water, whisking all the time until a thick batter has formed.

Rinse the cauliflower.

To Serve

Preheat a fryer or pan of vegetable oil to 170°C.

Dip the cauliflower florets into the batter and then into the oil. Fry for around 2-3 minutes until crispy and golden in colour. Drain on paper to remove excess oil.

Plate the fritti into a bowl, and finish with lemon zest, toasted almonds and poppy seeds.

Serve with the citrus marmalade and garnish with mustard or onion cress.

Chef’s Tip:  Make the marmalade in advance and place into sterilised jars.

You can seal and store it for up to 12 months. This recipe will make 4x250ml jars

Print this recipe

Other Related Recipes

Load More