Spiced Cauliflower And Onion Fritters - cooking recipe

Ingredients

None None Vegetable oil, for deep-frying
1 1/2 cups self-rising flour
1 tsp ground cumin
1/2-1 tsp cayenne pepper
1/2 tsp ground turmeric
1 bottle 12 oz) beer, chilled
1 lb cauliflower, cut into small florets, blanched
2 None onions, cut into wedges, blanched
None None Fried mint, and parsley or cilantro leaves, to serve
None None FOR THE HERB RAITA
3/4 cup plain yogurt
1/4 cup chopped cilantro
2 tbsp chopped mint
1/4 cup buttermilk
1/2 tsp ground cumin

Preparation

Heat oil in large heavy-bottomed saucepan on high heat, until a cube of bread sizzles as soon as it is added.
Meanwhile, sift flour and spices into a large bowl. Season to taste. Whisk in beer to form a thick batter (there will be some lumps).
Working in batches, coat cauliflower and onion in batter, allow excess to drain off. Carefully lower into oil and cook for 3-4 mins, until golden. Remove with a slotted spoon and drain on paper towels.
Deep-fry mint and parsley or cilantro leaves for 30 seconds, until crisp. Remove with a slotted spoon and use as a garnish.
Meanwhile, for the herb raita, combine all ingredients in a small bowl. Season to taste. Serve with fritters.