theveganpea

These crispy morsels are loved by even the meatiest of eaters! They are so addictive and are great finger food! Using potato starch really does make all the difference to your batter.

Preparation Time:  1 hour 30 minutes (including cooking time)

Ingredients (Serves 3):

• 8 baby potatoes
• 3/4 cup olive oil
• 2 limes juiced
• 2 scotch bonnet peppers
• 1 pink lady apple (peeled and cored)
• Salt
• 1/2 tsp paprika
• 5 spring onions cut on a diagonal
• 1 large head of cauliflower
• 1 cup potato flour
• 250ml sparkling water
• Salt
• 1/4 tsp white pepper
• 1cup polenta
• 1 cup gluten free flour
• Olive Oil for fying

Method:

1. Boil the baby potatoes for approx. 15 minutes or until a sharp knife can pierce the the center with ease
2. Place the oil, apple, scotch bonnets, lime juice and paprika into a blender and mix until a smooth liquid is formed
3. Add the potatoes to the blender mix and blend for 5 minutes or longer to achieve a smooth creamy sauce
4. Add salt to the sauce to taste and mix
5. The sauce should coat the back of a spoon but if it is too thick add a tbsp of water at a time and re-mix the sauce
6. Cut the cauliflower into 2 inch chunks
7. Mix the white pepper and salt to taste into the potato starch and whisk in all the sparkling water to form a thick batter
8. Set up a line of bowls, starting with the plain gluten free flour, then the potato starch batter and then the polenta grains
9. Heat a frying pan with 3 inches of oil and wait until heated enough to deep fry (ensuring the oil is piping hot prevents the food absorbing oil and becoming greasy)
10. Dip each cauliflower in the gluten free flour until fully coated, then in the batter and then cover each in polenta and give them a little shake to get rid of any excess
11. Fry the cauliflower off in batches until golden and crispy and cooked inside (test by piercing the first one with a sharp knife to determine your cooking time)
12. Drain the popcorn cauliflower on kitchen paper towels
13. Pop the popcorn cauliflower into a bowl, pour over the delicious sauce and garnish with the fresh spring onions
14. Enjoy my Little Peas!