Cauliflower fritters

Everyone knows how it is to want to do something, but keep on procrastinating, finally having to rush to make it in time! I am talking about my desire to send an entry to this month's Monthly Mingle hosted by Mansi Desai of Fun and Food and started by Meeta of Whats for Lunch Honey?. I had been thinking about making something for this event, something unique, from the day the event was announced. But finally ended up with something not that unique, but nevertheless tasty!! :-) I had made mushroom parmesan crostini a couple of weeks back with the event in mind, but since I was unable to take good pictures, I counted it out. I was bouncing off different ideas in my mind (crackers and spread, deviled eggs, stuffed mushrooms and many more).

Finally it was the weekend before the deadline and since I was short on time, I zeroed in on Cauliflower fritters. It is probably one of the most preferred Indian appetizer, and somewhat easy too. Since I was confused about whether eggs were allowed, I opted without and it turned out to be just as tasty. Try these appetizers out, you will love them, while these are on their way to Monthly Mingle - Appetizers and Hors'Doeuvres at Mansi's Fun and Food.

Recipe:

Cauliflower - 1, small
All-purpose flour - 1/2 cup
Corn flour - 1/4 cup
Rice flour - 2 tbsp
Ginger-garlic paste - 2 tsp
Red chilly powder - 3/4 tsp
Salt - to taste
Water - about 3/4 cup
Red food color - a pinch (optional)

Method:

Cut the cauliflower and separate into florets.

If the florets are big, cut them into halves or quarters as desired.

Make a batter with the rest of the ingredients.

Heat oil in a saucepan/kadai.

Dip the cauliflower florets in the batter and deep fry at medium-low until golden brown.

Drain on paper towels.

Serve hot with tomato ketchup or chutney of your choice.

Tips:

1. The batter made with the above mentioned amount of water is somewhat loose. If you want the batter to thickly coat the florets, add less amount of water.
2. The batter can also be made with the addition of an egg + water.
3. The fritters should be made at medium-low temperature for the cauliflower to cook completely. If fried at a high temperature, the outside can burn before the vegetable is cooked.
4. Another method to ensure the doneness of the fritters is to cook the cauliflower (atleast partially) in the microwave before dipping in batter and frying.

I have a few awards to share today! Shubha of Chutki bhar pyar bestowed upon me two different awards a couple of days back. She is one of the fellow bloggers with whom I am increasingly getting familiar with. She's such a nice soul, I really like her as my friend! Thanks a lot Shubha for your thoughtfulness. I got my first ever "Rocking girl blogger" award and the "Good Chat Blog" award! It feels really good to be acknowledged, to be rewarded for your efforts. And these are just the way to do that. It feels great to be on the receiving end of these awards and better to be the one spreading it around! :-) Can I send them back to you too, Shubha!??

I would like to pass on the Rocking girl blogger award to:

Neha of Tasty recipes
Ranji of Ranji's kitchen corner
Trupti of Recipe center
Uma of Essence of Andhra
EC of Simple Indian Food

I would like to pass on the Good Chat Blog award to:

Mansi of Fun and Food
Deeba of Passionate about baking
Sunita of Sunita's world
Happycook of My kitchen treasures
Notyet100 of Asankhana

Thanks again to all my readers and supporters. Love you all!!

One more note: I know some of you were aware that I had entered my Black forest cake for the GCC: Kid friendly cooking event. I am pleased to announce that I am the third place winner, thanks to all your support and votes. A heartfelt thanks to all of you who supported me with your kind words and votes.

Dont forget to chip-in for Bri. Click here for details.