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These easy cauliflower and broccoli fritters from Lisa Allen could be enjoyed as a standalone snack (dunked into her suggested curry mayo), or as part of a more substantial dish. The same batter could be used to coat other ingredients, too, try it with other crunchy vegetables, or perhaps seafood such as prawns and squid.
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In a pan of boiling water, cook the cauliflower and broccoli for 2 minutes until just cooked. Tip into a colander and rinse under cold water, drain well and set aside
3
Add the self-raising flour and cornflour to a bowl, whisk in the ice cold water and add 1 teaspoon of salt. Mix until the batter is smooth and there are no lumps
Lisa Goodwin-Allen's cooking is playful and twists the hallmarks of Lancastrian cuisine to invoke new tradition.
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Cauliflower and broccoli fritters
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Cauliflower and broccoli fritters