Recipe by Vicki Ravlich-Horan, Images Ashlee DeCaires
These wonderful fritters are a perfect snack with a beer. Gluten free, vegan and delicious, they will satisfy everyone!
Add some fresh curry leaves to the deep frying oil for added flavour and a crispy delicious garnish.
I served them with Jenny’s Kitchen tamarind sauce mixed with a cup of Raglan Food Co Greek yoghurt, but you could also use the Herbed Yoghurt Dressing from the recipe above.
1 cup rice flour
1 cup chickpea flour
1 tsp baking powder
1½ tsp salt
1 tsp ground coriander
1 tsp cumin
1 tsp curry powder
1 cup Raglan Food Co Greek yoghurt
1 cup water
2 garlic cloves, finely chopped
1 green chilli, finely chopped (optional)
1 onion, diced
3 cups cauliflower, finely chopped
deep frying oil
curry leaves
In a bowl, mix together the rice and chickpea flours, baking powder salt and spices. Add the yoghurt and water to form a batter, then mix in the garlic, chilli (if using), onion and cauliflower.
Heat the oil to 180°C, adding some curry leaves in to flavour the oil. When the curry leaves have crisped, scoop these out with a slotted spoon and place on some paper towels to drain. In batches carefully drop tablespoonfuls of the fritter mix into the oil and cook until golden brown and floating to the top. Drain cooked fitters on the paper towels and season with some flaky salt.
Serve warm with cooked curry leaves and your choice of dipping sauce.
