Cauliflower fritters with fermented chilli mayonnaise

Cauliflower fritters with fermented chilli mayonnaise

This recipe for cauliflower fritters with fermented chilli mayonnaise makes a delicious starter, with lovely, light fritters and a wobbly bowl of mayonnaise spiked with homemade fermented hot sauce.
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  1. Step 1

    To make the mayonnaise, mix the egg, mustard and lime juice and a pinch of salt together with a whisk
  2. Step 2

    Slowly drizzle in the vegetable oil a drop at a time, whisking all the time, until a thick, pale yellow emulsion forms. Once the oil and egg yolks begin to emulsify, you can add the oil slightly faster
  3. Step 3

    Once all the vegetable oil has been incorporated, add the olive oil in a steady stream, whisking constantly. Taste, and adjust seasoning as needed, then stir in fermented hot sauce to taste and set aside
  4. Step 4

    Cook the cauliflower florets and leaves for 3 minutes in boiling salted water, then drain and rinse under cold water
  5. Step 5

    Sift the flour and baking powder into a bowl and mix in the curry powder. Make a well in the centre and add the eggs, then mix well. Add the florets and leaves and mix to coat
  6. Step 6

    Heat oil for deep-frying to a temperature of 180°C. Deep fry the leaves and florets for a couple of minutes, or until golden brown. Drain on kitchen paper
  7. Step 7

    Serve the fritters with the fermented chilli mayonnaise