Cauliflower Fritters

Cotolette di Cavolfiore

This is a delicious change from smothering a boiled cauliflower in a cheese sauce. It is wonderful with other fried dishes or on its own as a perfect antipasto. The dish comes from Turin in Piedmont, where I have enjoyed it many times.

Ingredients

  • 8 fist-sized florets of cauliflower
  • salt
  • 8 walnut-sized chunks of cheese (mozzarella, gorgonzola or anything which will melt and go gooey)
  • 3 eggs
  • 6 tablespoonsfresh breadcrumbs
  • oil for deep-frying

Method

Boil the cauliflower in salted water for about 4 minutes until just tender - remember: it must not be mushy! (One of my pet hates is mushy cauliflower!) Drain and dry carefully.

When cool enough to handle, insert a piece of cheese inside each floret, pushing it amongst the stalks to prevent it falling out. Beat the eggs with a pinch of salt. Put the breadcrumbs on to a plate. Heat the oil until a piece of bread dropped into it sizzles instantly. Dip each floret into the egg, then into the breadcrumbs, and deep-fry until crisp and golden. Drain on kitchen paper and serve at once, piping hot.

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