These easy cauliflower fritters with yoghurt dipping sauce are the perfect appetiser of finger food idea to keep guests entertained. This fritter recipe is also a great side dish which everyone will love.
Ingredients
1kg cauliflower, cut into florets
1/4 cup rice flour
1/4 cup corn flour
2 tsp ground cumin
2 tsp smoked paprika
2 eggs, lightly whisked
1 packet Cobs By the Sea Salt Naked Corn Chips
Vegetable oil to fry
1/2 cup natural yoghurt
1/4 cup sweet chilli sauce
2 tbsp lemon juice
2 tbsp chopped coriander
Salt & pepper to season
Method
Cook cauliflower in a large saucepan of salted boiling water for 1 minute. Drain, cool slightly
Combine rice flour, corn flour, cumin and paprika in a bowl. Season with salt and pepper
Pulse Cobs Naked Corn Chips in a food processor
Coat cauliflower in flour mixture, followed by egg then Cobs Naked Corn Chips
Add enough vegetable oil to a wok or saucepan to reach a depth of 5cm. Heat to 180°C, over medium-high heat. (Oil is ready when a cube of bread turns golden in 15 seconds). Cook the cauliflower, in batches, for 3-4 minutes or until golden brown and just cooked through. Transfer to a plate lined with paper towel
Combine yoghurt, sweet chilli sauce and lemon juice in a bowl, season with salt and pepper
Place cauliflower on a serving platter with yoghurt sauce. Garnish with coriander
