Wow! Who knew that cauliflower could taste like pub food? In this recipe, it really does. I cut the recipe in half, and got 8 fritters, plus a little batter that was too thin to use. Next time, I'll add a bit less water to the yolk and cornflour mixture, since the final batter was just a touch too thin. Maybe 1/2 tablespoon- for a half recipe. Start with less, you can always add more. I shallow fried these in a skillet, but next time I think I'll pull out the deep fryer, as my final product was a bit greasy, and that's typically a sign that the oil was too cool. Even a bit greasy, these were wonderful to eat, and I look forward to the leftovers tomorrow. For the dip, I used Chermoula (Moroccan Marinade) for the chermoula, and it made a great accompaniment. This is a definite make again!