Cauliflower Fritters

Cauliflower Fritters

Fritelle di cavolfiore

By
From
Vegetables
Makes
24 fritters
Photographer
Laura Edwards

Not so long ago I managed to cook for my five grandchildren when they were visiting me. They were very fond of this simple recipe, which is good to eat at any time.

Ingredients

Quantity Ingredient
1 medium cauliflower, divided into small florets
olive oil, for shallow-frying
salt
freshly ground black pepper

Batter

Quantity Ingredient
3 medium eggs, beaten
3 tablespoons plain flour
2 tablespoons finely chopped fresh chives

Method

  1. Cook the cauliflower in boiling salted water until soft, about 10 minutes. Drain.
  2. Put the eggs, flour and chives into a large bowl, and season with salt and pepper to taste. Mix well together to form a batter, then add the cauliflower florets, and stir.
  3. Add enough olive oil to a medium frying pan so it is 3cm deep. Place over a medium heat. To test whether the oil has reached the perfect frying temperature, drop a small piece of bread in. If it fries and goes golden, the oil is ready.
  4. Take a tablespoon of the cauliflower mixture and drop it into the oil. If there is room, add another tablespoonful of the mixture to the pan – you will have to fry in batches. Fry the little fritters until golden on one side then turn to finish the other side, about 6 minutes altogether. Lift the fritters on to absorbent kitchen paper to drain, while you fry the remaining mixture until it is all used up.
  5. Serve the fritters hot, but they are also very good cold as well.
Tags:
Carluccio
vegetables
vegetarian
Italian
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