1 Batter I or Batter V (as prepared per Farmer's cookbook, sufficient to coat florets)
Instructions
1. Prepare the cauliflower: begin with cold, previously cooked cauliflower, separated into individual florets of roughly uniform size (about 1–2 inches / 2.5–5 cm each) so they fry evenly.
2. Season the florets: sprinkle them lightly on all sides with salt and freshly ground black pepper.
3. Coat in batter (technique — dredging/dipping): dip each seasoned floret into Batter I or Batter V, prepared according to Farmer's companion recipe, letting excess batter drip off before frying.
4. Heat the frying fat: pour enough vegetable oil or lard into a deep, heavy saucepan or cast-iron Dutch oven to allow the florets to float freely — at least 3 inches (7.5 cm) of fat. Heat to 375°F (190°C), confirmed with a frying thermometer. A small drop of batter should sizzle and rise immediately when the fat is ready.
5. Fry the fritters (deep-fat frying): working in small batches so as not to crowd the pan and lower the oil temperature, lower the battered florets gently into the hot fat. Fry for 3–5 minutes, turning once midway, until the coating is deep golden brown and crisp on all sides and the floret is heated through. Visual cue: uniform amber-gold colour. Tactile cue: coating sounds hollow when tapped with a slotted spoon.
6. Drain: remove the fritters with a slotted spoon or spider (wire-mesh skimmer) and drain on a rack set over a rimmed baking sheet, or on paper towels. Serve promptly while the coating remains crisp.
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