Cauliflower “Fritti” – Fried Cauliflower

If you don’t think you like cauliflower, think again. Growing up, I wasn’t much of a vegetable eater, but Mum could always put these on the table and I would devour them.

Utterly addictive, when my neighbour recently tried these on her kids, they said they wanted more ‘chicken nuggets’.  The secret is the Parmesan-laced batter!

This batter is fantastic with any vegetable. Think Japanese tempura, Italian style!

Like all things fried, these are best eaten hot!

Cauliflower 'Fritti' - Fried Cauliflower

Fried cauliflower is utterly addictive!

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Ingredients Method

Ingredients

  

• 2 cups plain flour
• 3 cups water, room temperature
• 2 ½ tsp instant dried yeast
• ½ cup Parmesan cheese, grated
• 1 Cauliflower, chopped into bite-size florets
• Oil for frying (vegetable, rice-bran or sunflower)

Method

 

1. Mix the flour, water, yeast, salt and Parmesan in a bowl with a whisk until smooth. Cover with cling wrap and set aside to rise for one hour or until bubbly and doubled in size.
2. Meanwhile cook cauliflower in boiling salted water for 1 minute and drain to par-cook. Dry.
3. Heat enough oil in a deep fryer or saucepan so that the oil reaches halfway up the sides to 180°C (355°F). Dredge the florets in the batter, allowing excess to drip off and cook in batches until puffy and golden.
4. Drain on paper towels and eat while hot.

Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers