The cauliflower fritters or patties are a quick and tasty appetizer to prepare, requiring few ingredients. They are prepared in no time and are always highly appreciated on Calabrian tables. After zucchini ones, they are the most popular on Calabrian tables, never missing during Sunday lunch, or for a rich banquet. Even though they are made with simple ingredients, the genuineness of these ingredients makes them really delicious and special. I love them, and I prepare them often, especially when my nieces are over for lunch, I am sure to make them happy. They adore patties, with whatever ingredient I prepare them: potatoes, onions, zucchini, cauliflower.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: About 20 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cauliflower Patties
- 1.3 lbs cauliflower
- 2 eggs
- 2 tbsps all-purpose flour
- to taste grated Pecorino cheese
- to taste grated Grana cheese
- to taste parsley
- to taste salt
- Sunflower oil for frying
Tools to Prepare Cauliflower Patties
- 1 Bowl
- 1 Colander
- 1 Pot
- 1 Spoon
- 1 Fork
- 1 Skillet
- 1 Paper towel
Steps to Prepare Cauliflower Fritters
Bring a large pot of water to a boil to cook the cauliflower florets.
Meanwhile, prepare the cauliflower, cut it into florets, chop the larger ones into smaller pieces, wash and cook them in boiling water until tender, drain, and let cool slightly.
In a large bowl, mix 2 whole eggs with the flour, a couple of heaping tablespoons or even 3. Add Pecorino, I use homemade Calabrian, and grated Grana cheese. Add chopped parsley and salt, and if desired, pepper and chili. Mix well.
Add the cauliflower to the batter, and lightly mash with a fork, mix everything. If the cauliflower is well drained, you will get a fairly firm mixture, if not, add more flour as needed.
Fry spoonfuls of the mixture at a time in plenty of hot oil, around 356°F. Let them brown in the hot oil on both sides, then drain on paper towels without overlapping, and enjoy hot.
You can keep them warm in the oven, with the door open, at a low temperature. If there are leftovers, they can be eaten cold, or they can be reheated.
