Authentic Italian Cauliflower Fritter Recipe - Polpette di Cavolfiore
Italians often make meatballs, which are a perfect way to rework leftover boiled or roasted meat. In other words, they're frugal. However, in the past a large segment of the population would have found even meatballs beyond their means, and here cauliflower provides an option they would have been able to afford. The recipe is Sicilian, from Trapani.
Ingredients: 2 1/4 pounds (1 kg) cauliflower An egg 2 tablespoons freshly grated Pecorino Romano A small bunch parsley, minced A clove of garlic, minced Flour Breadcrumbs Salt and pepper to taste Oil for frying
Preparation: Wash the cauliflower and boil it until tender in abundant salted water; drain it and let it cool. Transfer it to a bowl and mash it with a fork; season it with salt, pepper, the cheese, garlic, egg, and parsley, and work in enough breadcrumbs to obtain a fairly stiff mixture.
Form the mixture into balls an inch (2.5 cm) in diameter, roll them in flour, and fry them until golden. Drain them on absorbent paper and serve.
Note: Some cooks add a teaspoon of fennel seeds to the mixture.
Define 'Authentic'! Did you want Cauliflower Fritters a la Jamie Oliver! or Rachel Ray! You could even have the recipe from the Sydney morning Herald!
This is the one from the Sydney Morning Herald
half large cauliflower 300g self-raising flour 100g grated parmesan cheese 1 garlic clove, crushed 3 tbsp chopped Italian (flat-leaf) parsley 3 eggs, lightly beaten olive oil, for frying
Method
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.
Authentic Italian Cauliflower Fritter Recipe - Polpette di Cavolfiore
Italians often make meatballs, which are a perfect way to rework leftover boiled or roasted meat. In other words, they're frugal. However, in the past a large segment of the population would have found even meatballs beyond their means, and here cauliflower provides an option they would have been able to afford. The recipe is Sicilian, from Trapani.
Ingredients: 2 1/4 pounds (1 kg) cauliflower An egg 2 tablespoons freshly grated Pecorino Romano A small bunch parsley, minced A clove of garlic, minced Flour Breadcrumbs Salt and pepper to taste Oil for frying
Preparation: Wash the cauliflower and boil it until tender in abundant salted water; drain it and let it cool. Transfer it to a bowl and mash it with a fork; season it with salt, pepper, the cheese, garlic, egg, and parsley, and work in enough breadcrumbs to obtain a fairly stiff mixture.
Form the mixture into balls an inch (2.5 cm) in diameter, roll them in flour, and fry them until golden. Drain them on absorbent paper and serve.
Note: Some cooks add a teaspoon of fennel seeds to the mixture.
I make pakora's with Git's pakora mix available from Indian supermarkets. So yummy and easy.
petal1955,
Feb 7, 12:22am
Cauliflower, Parmesan & Parsley Fritters
1 small cauliflower (approx 800g), cut into very small florets 3 eggs, lightly beaten ½ cup self-raising flour 2 spring onions, finely chopped ½ teaspoon dried Italian herbs ½ cup finely grated parmesan ¼ cup chopped parsley salt and freshly ground black pepper 2 tablespoons olive oil
Cook the cauliflower florets in a large saucepan of boiling salted water for 5 minutes, or until they are just tender. Drain and place onto paper towels to dry. Place the cauliflower in a bowl and mash it lightly with a fork. Add the eggs, flour, spring onions, Italian herbs, parmesan and parsley. Season with salt and pepper. Mix together to form a batter. Heat the oil in a frying pan over a medium heat. Place spoonfuls of the mixture into the pan and cook on each side until the fritters are golden and crisp. Drain on paper towels and serve with tomato chutney.
Makes approx 20 fritters.
justme...,
Feb 7, 12:38am
Ok, this isn't fritters but it is a delicious way to use cauliflower, which I usually find a bit bland and boring.Chop a whole head of cauliflower into small chunks and spread over an oven tray, drain a can of chickpeas and add to the cauliflower, lightly coat with cooking oil and sprinkle with your fave spices, I used a moroccan mix, doesn't take long to cook and even the kids love it!
ladiesfingers,
Feb 7, 1:20pm
I am inspired!Must try these great recipies.
badams1,
Feb 7, 2:21pm
Fabulous thread, i also will be making.cheers and thanks
uli,
Feb 7, 4:42pm
Here is another interesting thing to do with cauli:
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