Cauliflower fritters are soft and very easy to prepare. It’s a tasty way to serve a vegetable that isn’t always appreciated because of its strong and intense smell, but it has a delicate flavor, which lends itself to many savory recipes. We can enjoy them as a side dish, snack, appetizer; or include them in the menu of a savory buffet, as finger food appetizers, and they can be customized according to tastes and occasions. Cauliflower fritters are also perfect for using up leftover boiled cauliflower.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 20/25
- Cooking methods: Frying, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 0.55 lbs cauliflower (boiled)
- 1.6 cups all-purpose flour
- 0.18 oz fresh yeast
- 0.42 cups water
- 1 tbsp table cheese
- to taste salt and pepper
- to taste seed oil
Preparation
Wash and clean the cauliflower from the outer leaves. Separate the cauliflower florets and cut the larger ones in half for even cooking.
Put some water in a large pot and when it boils, add the cauliflower florets and cover.
As soon as the water comes back to a boil, add salt and let the cauliflower cook over high heat for 6/7 minutes at most.
After the time has passed, drain it immediately and pass it under a stream of cold water to stop cooking. The cauliflower should become soft and tender, but not mushy. Let it cool. You can leave the florets whole or coarsely crumble them, depending on your taste.
In a bowl, place the fresh yeast and dissolve it in the water. Add half of the flour and mix roughly. Then add the remaining flour, pepper, cheese, and cauliflower. Mix until all ingredients are combined.
The resulting batter should be semi-fluid, soft, neither hard nor liquid. Cover it with a cloth or plastic wrap and let it rise.
When the dough for our fritters has doubled in volume, pour plenty of seed oil into a high-sided pan and bring it to temperature.
Using two spoons, take a ball of mixture and drop it into the hot oil. Let it cook, turning it occasionally until it becomes puffy and golden. It will take about 2/4 minutes, depending on the size of the fritters. Drain them and place them on a serving plate covered with absorbent paper. Salt our hot fritters and serve them.
Extra Idea. This is my basic version, but we can further flavor these delicious cauliflower fritters by adding broken pieces of salted anchovies, or cubes of bacon or salami to the batter. I assure you that the cauliflower fritters will be a hit, even among children.
