This recipe is inspired by my Puglia trip as they use seasonal vegetables in seasonal and delicious ways. These cauliflower fritters are perfect if you are entertaining a large group and need bite size canape. It is inspired by a recipe by Italian/Australian chef Rosa Mitchell.
Prep time: 10 min
Cooking time: 15 min
1 large cauliflower
300g self-raising flour
200g grated parmesan or pecorino cheese
4 garlic cloves, crushed
½ bunch chopped Italian (flat-leaf) parsley
4 eggs, lightly beaten
Extra virgin olive oil, for frying
- Break up the cauliflower into small pieces. Bring a pot of salted water to the boil, add the cauliflower and cook until soft (if a fork goes through the cauliflower easily it is cooked). Drain and cool in a bowl.
- Add the flour, cheese, garlic, parsley and some salt and pepper to the cauliflower and mix lightly. Add the beaten eggs and mix again. If the mixture is too dry, add a little water to bring it together.
- Heat enough oil to cover the base of a frying pan over medium heat. When hot, add tablespoons of the mixture, taking care not to overcrowd them. Cook until golden, turn over and flatten slightly with a fork. Cook on the other side until golden and cooked through to the centre.
- Serve hot or at room temperature as a pre-dinner snack.