Step 1

Cut the cauliflower into small florets, and keep any smaller leaves. Blanch the florets and leaves in a pan of boiling salted water. Take the leaves out after 2 minutes and the florets after 5 minutes. Refresh both in cold water, then drain well and pat dry with kitchen paper.

Step 2

Heat 4 tbsp of oil in a frying pan over a medium heat – it should cover the base of the pan (if not add a little more).

Step 3

If you are using buckwheat flour, make the batter just before you are ready to fry as it becomes gloopier by the minute. In a bowl, whisk the egg with the milk, then add the flour and whisk until smooth. Season well with salt and pepper.

Step 4

Drop four pieces of cauliflower into the batter bowl at a time, making sure they are all thickly coated. When the oil is really hot, put the batter-coated pieces of cauliflower into the pan. Depending on the size of your pan, you should be able to fry between four and eight fritters at a time. When they are golden all over, drain on kitchen paper. You might need to wipe out the pan with kitchen paper and add more oil between batches.

Step 5

For the dill and garlic mayonnaise, combine all the ingredients in a small bowl and serve alongside the fritters for dipping.