• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • 700g cauliflower, cut into florets
  • 200g self-raising flour
  • 1 tbsp rice flour
  • 1/2 tsp pepper
  • 1/2 tsp salt or to taste
  • 1 tbsp chopped garlic
  • 2 tbsp chopped coriander
  • 2 tbsp chopped spring onion
  • 1 tbsp chopped red chilli
  • 2 tbsp grated parmesan cheese
  • 1 egg, lightly beaten


  1. Bring a saucepan of salted water to a boil, then add cauliflower. Cook for 2-3 minutes or until tender. Drain and soak cauliflower in ice-cold water for a while.
  2. Drain from the ice-cold water, then chop cauliflower roughly. Add cauliflower into combined flour mixture.
  3. Add garlic, coriander, onion, chilli and cheese. Stir to combine. Pour the beaten egg over and stir until well combined. Gradually add in 50-60ml water. Stir into a very thick batter. (If it is too dry, add a little more water.)
  4. Heat oil in a wok, spoon in a tablespoon of mixture into the hot oil. Do not over-crowd the wok. Fry for 4-5 minutes on each side or until golden and cooked through. Dish out and drain. Serve the fritters with chilli sauce.

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