Deep-fried cauliflower fritters with curried mayonnaise

Method

1. For the curry mayonnaise: gently fry the onions in the butter for 2 minutes. Add the curry powder and coriander seeds and cook for a further 2 minutes. Add the chicken stock and reduce by three quarters. Pass through a sieve and leave to cool.

2. Combine the onion mixture with the mayonnaise. You want a good dipping consistency. You might need more or less mayonnaise. Taste for seasoning.

3. For the deep-fried cauliflower: cut the cauliflower into small florets. Boil or steam until just tender – be careful not to overcook. Drain and plunge into a bowl of iced water to refresh. Drain well.

4. To make the batter, mix the flour and cornflour in a bowl and stir in the egg. Season with salt and pepper. Add the iced water in small amounts, and whisk until the batter is a double cream consistency. You may need a little more water.

5. Dust the cauliflower florets with seasoned flour and shake off the excess. Dip in the batter and lift out with a fork. Place onto a paper towel and sprinkle with salt.

6. Heat the sunflower oil in a deep-fat fryer or deep pan to 180C. Carefully drop in the cauliflower florets and deep-fry for 3 minutes or until golden brown. Season.

7. Put the deep-fried cauliflower in a dish and serve the curry mayonnaise on the side.