|Cauliflower||1 , broken into floweret|
|Water||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Mayonnaise/Tartar sauce / tomato sauce||1⁄4 Cup (4 tbs) (For Serving)|
|Batter||1 Cup (16 tbs) (Preferably Gram Flour Batter)|
|Chips/Mashed potatoes||1⁄2 Cup (8 tbs)|
Parboil the flowerettes for 10 mins.
Dry and dip flowerettes in butter and deep fry them until just tender and slightly golden.
Drain and serve with mayonnaise sauce tartare or tomato sauce, and a surround of chips or mashed potato.
(Gram flour batter excellent).