The Champagne is light and fizzy and using it in the batter makes these fritters light, crunchy and delicious and the sweet and sour combination of the Amchur mango chutney sauce plays well, especially paired with a Williamson Chardonnay
In a large bowl add the garbanzo bean flour, rice flour, baking soda, Herbie's Amchur Powder, salt, cilantro, garlic, and ginger. Set Aside.
(S) In a small bowl combine the mayo, ketchup, Herbie's Amchur Powder, Herbie's Garlic Powder, and water. Whisk until combined. If it is too thick add a little bit more water until it reaches the proper consistency. Reserve in the refrigerator.
In a large heavy bottomed sauce pot heat 3 cups of vegetable oil over med high heat until the oil reaches 350 degrees.
Once the oil has reached 350 degrees add the champagne to the garbanzo bean/rice flour mixture and mix until all the ingredients are incorporated. The batter should be thick, but not dry.
Begin by coating the cauliflower florets in batches, about 6 at a time. If it is too thick to coat the cauliflower florets add a little more champagne. Slowly dip each floret into the oil and fry until they are all golden brown. Remove from the oil and drain on a paper towel. Season with salt. Continue to fry the florets in batches until they are all golden brown and delicious.
Serve immediately with amchur sauce.
Drank your champagne faster than you could cook with it? No problem, this recipe works just as well with sparkling water or even beer. Just follow the same recipe, when it calls for 12oz. of champagne use 12 oz. of your carbonated beverage of choice to replace the champagne.
You can use this batter for fish, prawns, squid or any other vegetable of your choice.