Ingredients
Method
1.Combine flours, spices, salt and dill in a medium bowl. Make a well in the centre, add the egg and enough water to make a smooth batter. Cover, stand 10 minutes.
2.Meanwhile, trim cauliflower into large florets, cut florets into 1cm (½-inch) thick slices (you will have approximately 40 pieces).
3.Fill a large saucepan or deep fryer one-third full with oil, heat to 180°C (160°C fan forced) (or until a cube of bread turns golden in 10 seconds). Dip cauliflower, piece by piece, in batter, shaking off excess. Fry, in batches, for 2 minutes, turning halfway through cooking, or until golden in colour. Drain fritters on paper towel.
Do-ahead Florets can be cut 3 hours ahead.
Note
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