Cavolfiore Fritto – An Italian Recipe

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Cavolfiore frittoCavolfiore Fritto

Fried cauliflower florets are delicious battered vegetable morsels that can be served as an appetiser or as a side dish with meat or fish main courses. Fried florets, which are soft and delicate in flavour, will also appeal to children and those who are put off by the idea of eating cauliflower.

The recipe is straightforward: blanched florets are dipped in a simple batter of egg, water, and flour before being fried in oil.  Simply pay attention to the bleaching phase of the florets, which must not be boiled but must remain crunchy, to make perfect fritters.

Add a little chopped parsley or fresh thyme to the batter to make the fried cauliflower florets more appealing. If you’re making them for a vegetarian buffet, pair them with fried mozzarella: it’s best not to overdo it on fried foods, but once in a while it’s okay to indulge in a delicious treat.

Ingredients (serves 4)

• 16 cauliflower flowerettes
• 1 quantity of batter


To make the fried cauliflower florets, first clean and cut the cauliflower into florets: they should not be too large, so cut them in half if necessary. Under running water, wash them.

Bring a large pot of water to a boil. When the water starts to boil, add a spoonful of vinegar and a pinch of salt. Dip the florets and blanch for 5-7 minutes: they must remain crunchy to be perfect.
Once cooked, drain and cool.

Then make the batter: in a mixing bowl, combine the egg and cold water.
Add a pinch of salt and the lemon zest. Then add the flour, the baking powder and mix all the ingredients well, with a fork or a hand whisk, in order to obtain a well-mixed mixture, free of lumps.

Pat the flowerettes dry, pass them through the batter and fry them until golden.