Roast cauliflower and anchovy fritters

Deep-frying isn’t as terrifying as it may sound and if the thought of cooking in so much vegetable oil freaks you out, do it with olive oil instead. Using a thermometer to check the oil temperature is the safest and most accurate way to go here – don’t use too shallow a saucepan for frying as you don’t want the oil to work its way over the top of the pan. Throw a few handfuls of grated parmesan into the batter mixture if you like, and note that the best way to spread this over the cauliflower pieces is by using your hands. Messy, but true.

Credit: China Squirrel

• serves

  6

• prep

  35 minutes

• cook

  55 minutes

• difficulty

  Mid

Ingredients

• 1 large cauliflower, trimmed (about 1.8 kg)
• 100 ml olive oil
• 330 ml (1⅓ cup) water
• 1½ tsp salt
• 145 g softened unsalted butter, chopped
• 185 g (1⅓ cups) plain flour
• 8 eggs
• 12 anchovies, finely chopped
• 1½ tsp freshly ground black pepper, or to taste
• 1.5 litres (6 cups) vegetable oil, for deep-frying
• lemon wedges, for serving

Instructions

Preheat the oven to 180ºC. Trim the base of the cauliflower then cut the cauliflower, through the stalks, into pieces about 4 cm across and about 1 cm thick (including some of the stalk in each piece helps the cauliflower stay together). Place in a single layer in a large baking tray then drizzle with olive oil. Bake for 35 minutes or until just tender. Remove from the oven and cool; reduce oven to 120ºC. 

To make the batter, combine the water, salt and butter in a saucepan and bring to the boil. Immediately it comes to the boil and working quickly, add the flour, all at once. Stir vigorously until then mixture is thick and smooth then continue cooking, stirring constantly, for 2 minutes or until the mixture forms a ball that pulls away from the side of the pan. Remove from the heat and cool for 5 minutes. Transfer the mixture to a bowl then, using electric beaters, beat in the eggs one at a time, beating well between each addition; the mixture should be smooth before adding the next egg. Beat in the finely chopped anchovies and black pepper.

Heat the oil in a large saucepan to 160ºC or until a cube of bread turns golden in 30 seconds. Working in 3 batches, dip the cauliflower in the batter, turning it to coat and gently scraping off any excess batter. Don’t worry if small parts of the cauliflower pieces are not completely covered. Fry for about 6 minutes, turning once, or until deep golden. Using a slotted spoon, transfer to a baking tray lined with kitchen paper to absorb excess oil. Place in the oven to keep warm while remaining fritters cook. Serve immediately with lemon wedges for squeezing.

Photography, styling and food preparation by china squirrel. 

  

This recipe is part of our 10 ways with anchovies column. View previous 10 ways with… columns and recipes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.