Valentina Harris

Cauliflower Fritters

Cotolette di Cavolfiore

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Italian Regional Cookery
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

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, gorgon

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. Hea