Cauliflower fritters are a very addictive snack.

The yoghurt and chilli dip finishes them off perfectly.

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Ingredients

½ cauliflower, broken into florets
1 cup plain flour
¾ cup chilled sparkling water
1 tsp salt
1 tsp white pepper
1 tbsp sumac
1 tbsp dried oregano
Vegetable oil, enough to cover the base of a deep pot by 5cm
1 cup Greek yoghurt
1 tbsp chilli oil

Method

Steam cauliflower for about 5 mins or until tender. Refresh in cold water and drain well.

Combine flour, sparkling water, sumac, oregano, salt and pepper in a bowl and whisk well.

Heat a deep-sided saucepan over medium heat and fill the pan with about 5 cm of vegetable oil.

Once the oil reaches about 180°C, dip the cauliflower into the batter and carefully drop it into the oil.

Fry until golden and crisp, and then drain on a paper towel.

Gently swirl the chilli oil through the yoghurt, place in a serving bowl and enjoy!