Crispy cauliflower and cheese fritters

Crispy cauliflower and cheese fritters

Croccantini di cavolfiore e formaggio

By
From
Simple Cooking
Serves
4-6
Photographer
Alastair Hendy

This dish is excellent served alongside arancini di riso and is one that my friends always ask for when they come to visit. The combination is very successful, an Italian form of cauliflower cheese!

Ingredients

Quantity Ingredient
800g cauliflower florets
salt and pepper
olive oil, for shallow-frying

Batter

Quantity Ingredient
3 eggs, beaten
2 tablespoons plain flour
150g parmesan, cheddar or gruyere, freshly grated
1 garlic clove, peeled and puréed
1/2 teaspoon nutmeg, freshly grated

Method

  1. Cook the cauliflower florets in boiling salted water until soft, about 15–20 minutes. (A little tip to avoid the strong cauliflower smell is to add a drop of vinegar to the cooking water.) Drain well and leave to cool.
  2. Using your hands, crumble the cooked and cooled cauliflower into walnut-sized pieces and place in a bowl. In another bowl, mix the egg, flour, cheese, garlic, nutmeg and some salt and pepper. Pour over the cauliflower and mix well – but gently.
  3. Pour enough olive oil into a frying pan to cover the base generously and heat gently, taking care the oil doesn’t get too hot. Using a tablespoon, put spoonfuls of the mixture into the hot oil, and shallow-fry until golden brown, about 3–4 minutes per side. Drain on kitchen paper and serve warm or cold.

To make it more special

  • If serving the fritters by themselves, you might consider accompanying them with a little spicy dipping sauce. In a blender, combine 4 tomatoes with a little chilli, 1 tablespoon balsamic vinegar and 1 tablespoon very finely chopped flat-leaf parsley. If you dare (and at your peril!) you could also add a very finely chopped garlic clove.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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