Ingredients
1 small cauliflower, cut into florets
100 g plain flour
2 eggs, separated
175 ml iced water
2 tbsp rice bran oil
Rice bran for deep frying
SIDS CRAZY SALT
SIDS SALT & PEPPER to taste
SIDS RASPBERRY HONEY MAYO
Directions
Cook the cauliflower in boiling water for 2 minutes. Tip into a colander, rinse under the cold tap, drain well and set aside.
Put the flour in a large bowl with a pinch of SIDS CRAZY SALT. Whisk the egg yolks and 175 ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
Heat the oil in a deep fryer or large wok to 190°C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 minutes until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with SIDS SALT & PEPPER and serve with large ramekin of SIDS RASPBERRY HONEY MAYO.
