Spanish Cauliflower Fritters

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Fill a stock pot a little over half full with water, add plenty of sea salt and bring to a high boil.
2. Cut the cauliflower into 4 evenly sized pieces, then separate the florets into similar sizes and rinse them.
3. Boil the florets for 5 to 6 minutes, until just tender (a toothpick should pierce them easily). Drain, shake off excess water, transfer to a large bowl and mash them to break the florets apart. Set aside.
4. Whisk the egg into the flour in a large bowl, then whisk in the beer until smooth. Add the mashed cauliflower, shallot, garlic, parsley and paprika, season with sea salt and black pepper and mix well. If too thick, add some whisked egg; if too thin, add more flour.
5. Heat the olive oil in a large frying pan over medium heat.
6. Once the oil is hot, drop spoonfuls of batter into the pan in a single layer, spaced apart. Fry in batches for 3 to 4 minutes per side, until golden all over. Drain each batch on paper towels.
7. Mayo aioli: pound the garlic, saffron and a pinch of sea salt in a mortar into a paste. Add the mayonnaise, lemon juice and olive oil, season with sea salt and black pepper, and whisk until well mixed.
8. Serve the aioli in a dish with the fritters arranged around it. Serve warm, at room temperature or chilled.

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