Cauliflower Fritters


1 small head cauliflower, about 1-1/2 pounds
1/3 cup flour

<>1/3 cup freshly grated Manchego or Parmesan cheese
Salt and freshly ground black pepper
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1 egg beaten
1/2 cup light ale
<>Olive oil for frying
Chopped herbs for garnish

 

Cook cauliflower in boiling water for about 20 minutes until tender but still very firm.  Drain and divide into florets.  Cut each floret in half.

Put flour, cheese, pepper and a little salt into a small bowl.  Stir together then form a well in center.  Pour egg into well.  Gradually pour in beer, drawing dry ingredients into liquids.  Leave to stand for 30 minutes

Half-fill a deep fat fryer or a pan with olive oil and heat to 350 degrees F.  Dip 2 or 3 pieces of cauliflower into batter, allow excess batter to flow off, and then slip them into pan.  Add more pieces to pan but do not crowd.  Cook for 2-3 minutes until cauliflower has a nice golden crust, then using a slotted spoon, transfer to absorbent kitchen paper to drain.  Continue until all cauliflower has been cooked. Serve hot, garnish with chopped herbs.