• 1 cauliflower, boiled for only 10 minutes and divided into flowerets
• pint coating batter
• oil for frying
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Dip each well-drained floweret into coating batter and drop into very hot deep fat, and fry for 2 minutes only, till golden brown and crisp all over. If shallow frying, have the fat (olive oil is best) really hot and at least ½ inch (1