Beer batter cauliflower wings
Back once again for the
My one piece of advice here is to use a verrrry small saucepan for the shallow frying because you’ll just need too much oil otherwise and it’s a stress to clean and manage and not scauld yourself
Method:
1. Marinade your cauliflower in the mayonnaise (which can be vegan with minimal effort shout-out to hellmannsmayonnaise my <3 ) and the spices. Leave in the fridge for a half hour
2. In a bowl, mix the flours, chilli powder, turmeric, salt & pepper together well and stir 250ml of beer in slowly, mixing all the time. This is the batter you’ll dip your cauliflower in before frying
3. In a teeny tiny saucepan, heat the vegetable oil over a high heat. You’ll know it’s not enough when you dip a wooden spoon in and see the bubbles rise
4. Take your cauliflower out of the fridge and coat in the batter
5. Shallow fry the cauliflower piece by piece in the hot oil until golden brown and crispy
6. You’re better off doing this in batches rather than all at once. Shake off any excess batter before frying and remove any loose bits floating in the oil to stop them burning
7. I like to dry the fried cauliflower out a bit by putting them on a piece of kitchen paper to absorb any excess oil but it’s not absolutely necessary. Serve with some hot sauce or garlic mayo
