• 1 cauliflower
• Salt and cayenne pepper

For the batter:

• 4 oz plain flour
• 1 white of egg
• ¼ pint (145 ml) milk
• Pinch of salt
• 1 tablespoon sunflower oil

Method:

For the batter:

1. Make the batter by sieving the flour and salt into a bowl, making a well in the centre.
2. Add the milk and sunflower oil and beat to a smooth batter.
3. Leave to stand for 1 hour in a cool place.
4. Whisk the egg white to a stiff froth and fold into the batter, just before using.

For the cauliflower:

1. Prepare the cauliflower and break into sprigs.
2. Cook in boiling salted water until just tender.
3. Drain and leave to cool.
4. Dip the cauliflower sprigs into the batter, drain to remove surplus batter and drop into hot deep fat and fry until nicely browned.
5. Drain onto kitchen roll.
6. Serve hot, dusted with cayenne pepper.

Note: Do not cook too many fritters at once or the fat will cool and the fritters will be greasy.