Cauliflower Fritters

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My mom was a working mother so she didn’t have a lot of time to prepare dinners during the week.  These were always a hit whenever she made them, especially at Thanksgiving.  I say why eat turkey when the sides are so much tastier– skip the turkey please!

These batter dipped cauliflower fritters with grated cheese are easy and quick to make if you parboil them ahead of time.  You can use this batter for other vegetables as well.

CAULIFLOWER FRITTERS
Frittelle di Cavolfiore

Difficulty Rating: Easy
Makes 6 servings.

1 head cauliflower
1 1/2 cups all-purpose flower
1 1/4 cups cold water
3 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley or chives (optional)
1 extra large egg
1 teaspoon salt
1/2 teaspoon baking powder
2 cups light olive oil or vegetable for frying

1. PARBOIL CAULIFLOWER:  Bring a large pot of salted water to boil.  Trim cauliflower and separate florets.  Cut larger florets in half.  Add to boiling water and cook until just tender when pierced with a fork, about 8 minutes.  Transfer to a colander and allow to drain for 20 minutes.

2.MAKE THE BATTER:  Place flour, water, cheese, parsley(if using), egg, salt, and baking powder into a small mixing bowl.  Combine with a hand mixer or whisk until smooth.  Let the batter rest for 20 minutes.

3.FRY THE CAULIFLOWER:  Heat oil, over medium heat, in a frying pan.  Coat cauliflower florets in batter and carefully drop into oil.  Working in batches, fry in 2 minutes on all sides.  Drain on paper towels.

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