Cauliflower, Parmesan and anchovy fritters



To make the batter, mix the flours together in a bowl with the Parmesan, anchovies, lemon zest and cayenne pepper. Make a well in the centre and add the egg. Mix with a wooden spoon, gradually adding the fizzy water and drawing the flour into the centre, until you have a smooth, thick batter. Season well. Add the cauliflower florets and leaves and stir to coat


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