Cauliflower fritters are delicious little zeppole made from risen dough prepared with water, flour, and fresh yeast, seasoned with grated cheese, salt, and pepper, in which blanched cauliflower florets are immersed.
In Naples, for the Christmas Eve dinner, they are an absolute must, along with Escarole Pizza, eel, and fried cod.
Even those who usually turn up their noses at the mere mention of cabbages, I assure you, will not be able to resist recognizing the goodness of this preparation.
Now take a minute to read the recipe and then… let’s cook and eat!!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups all-purpose flour
- 1 cup water
- 0.18 oz fresh yeast
- 1 tsp fine salt
- to taste black pepper
- 5.3 oz cauliflower, cooked, boiled
- 2 cups peanut oil
- 2 tbsps grated Parmesan
Tools
- 1 Bowl
- 1 Pot with high edges
- 1 Spoon
- 1 frying colander
- 1 Slotted Spoon
Steps
To prepare the cauliflower fritters, first wash, cut, and blanch the cauliflower for 10 minutes in salted boiling water, then drain and let it cool slightly.
Meanwhile, prepare the batter.
In a bowl, pour the room-temperature water and dissolve the fresh yeast in it. Then add the flour, grated cheese with salt, and pepper.
Start mixing all the ingredients with a fork.
Finally, add the crumbled cauliflower.
Work the dough with a hand by “slapping” it for a couple of minutes. This way, the dough will incorporate air, and you will get nice puffy cauliflower fritters.
At this point, cover the bowl with cling film and put it in a warm place to let the dough rise until it doubles.
When the dough has risen, move on to frying.
In a pot with high edges, heat the seed oil to 340°F, then dip a spoon in the oil, scoop a spoonful of batter at a time, and let it drop into the hot oil.
Cook the cauliflower fritters for a few minutes, rotating them in the oil with the spoon to achieve an even golden color.
When they are nicely puffed and golden, remove them with a slotted spoon and transfer them to a frying colander. Do not salt them immediately, or they will tend to lose their crispiness.
Serve and enjoy them while still hot 😉.
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