A quick snack that would go very well with a birra.
For deep-frying:vegetable oil280 gmself-raising flour600 mlchilled soda water1cauliflower (1kg), broken into large florets, then thinly sliced¼ cuporeganoTo serve:lemon wedges
Heat oil in a large saucepan or deep-fryer to 175C. Place flour in a bowl, season to taste, then whisk in soda water until smooth.
Dip cauliflower in batter in batches, shaking off excess, then deep-fry, turning occasionally, until golden (3-5 minutes; be careful, hot oil may spit). Drain on paper towels and keep warm. Add oregano to hot oil and stir until it stops sizzling (20-30 seconds), remove and drain on paper towels. Season cauliflower with sea salt flakes and oregano and serve with lemon wedges.