Fab 5 Frying – Crispy Saffron Cauliflower Fritters with Mint Chutney
Whats the deal with the different colors of cauliflower?
Purple cauliflower gets its purple hue from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine.
Orange cauliflower was first discovered in Canada in 1970, although it took years of crossbreeding before it was widely available. The color comes from a genetic mutation that allows the plant to hold more beta carotene. It also contains about 25% more vitamin A than white cauliflower.
Green or Romanesco cauliflower, it’s spiky yet symmetrical style looks like an unsolved math puzzle, and offers a super textural, crunchy experience similar to broccoli the fact that they are all members of the family Brassica oleracea. First documented in Italy, it is chartreuse in color.
The Fabulous Five cooking methods bring out the best flavor of these colorful cuties of the Brassica family. They can be fried, roasted, sautéed, poached, and braised…
Serves 6-8
[ingredients title=”Equipment”]
- 1 4″ deep brazier or 9-10″ sauce pan
- 1 Wire spider or slotted spoon
- 1 Rack and sheet pan
- 1 Small sauté pan
- Measuring spoons and Cups
- Chef Knife and paring knife
- 1 Lg Mixing bowl
- 1 Wire whip
- Coffee grinder or food processor
- 1 Ceramic bowl (2 C) for Mint Chutney
- Serving Spoon for chutney
- Platter or individual plates
[/ingredients]
[ingredients title=”Ingredients”]
- 6 C Green or Romanesco cauliflower, Purple Cauliflower and Yellow Cauiflower
- 2 C Besan (chick pea flour), Cassava flour, or AP flour *
- 2 T Coriander seeds, toasted and ground
- 2-3 t Saffron, defused in water (or turmeric can be subsituted)
- 1/2 t White pepper, freshly ground
- 1/4 t Cayenne pepper
- 1/4 t Garlic powder
- 1/4 t Coriander seed, toasted and ground
- 1/8 t Cardamon seed, toasted and gound
- 2 T Walnut, Hazelnut, or Macadamia oil
- 1 1/2 C Water, cold
- 2 Qtr Peanut oil, or canola/veg oil
- Sea Salt and white fresh cracked pepper to taste
[/ingredients]
