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Onion and Cauliflower Bhaji
Posted By Helen Jackson On June 9, 2014 @ 4:29 pm In Cuisine Type,Entree Recipes,Fritter Recipes,Indian recipes,Recipes | 5 Comments
Combine all ingredients aside from the lemon juice and egg in a bowl, make a well in the centre and pour in the lemon, egg and enough cold water to make a thick batter.
Pour oil to a depth of 2-3 cm in a deep sided frying pan and heat until a small drop of batter immediately sizzles and quickly colours. Drop large spoonfuls of mixture into the oil and cook in batches, turning as required until golden and crisp.
Drain on paper towels, sprinkle with a little sea salt and serve hot with your favourite chutney.
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