Crispy beer batter for deep frying

• 100g Ultrafine fiberflour

• 1 tsp baking powder

• 200 ml low carb beer such as Amstel (1.8g carbs per 100 ml), or use sparkling water

• pinch salt

Make sure your beer or sparkling water is cold. Whisk all ingredients together and use to deep fry fish, veggies etc at 170-180 deg C.

Below is a batch of cauliflower fritters inspired by a starter I saw at a pub recently, they were served with curried mayonnaise. Simply cook cauliflower florets in boiling water until just tender; drain, cool and pat dry with kitchen paper. When ready to fry, dust cauliflower with a little UF fiberflour - this helps the batter to stick. Coat with the batter then deep fry a few pieces at a time until golden - around 2-3 minutes. Drain on kitchen paper and keep warm in a low oven whilst you fry the rest of the batch. (For ease I made these ahead and reheated in an airfryer).