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 Cauliflower Frittelli | Status Approved | | Name |  Cauliflower Frittelli | | Category | Side Dishes, Vegetables, European, Italian | | Serves/Yields | 4 | | Difficulty | Easy | | Introduction | | The traditional cooking of the Sabina region (35 miles NE of Rome) offers a grand variety of tasty salty “frittelle” (a sort of fritters), served as an appetizer or as a side dish with meat or as a snack. “Frittelli” are pieces of cauliflower or sprouts of wild herbs (borage or nettle) or pieces of cod dipped in batter and fried in abundant Sabine olive oil. | | Ingredients | | 1 cauliflower ; 200 gr (6.4 oz)
All_purpose_flour
2.5 glasses of water (2.5 dl, 8 fl oz);
2.5 gr (0,1 oz) dry yeast ;
2 egg whites;
Abundant Sabine extra virgin olive oil to fry;
Salt to taste. | | Directions | | Step: 1 | Traditionally, the batter is prepared in the morning for the dinner. In a bowl mix the flour with the yeast and a pinch of salt. Create a cavity in the flour mound and pour water and egg whites in the center, mixing constantly to prevent lumps, till you get an homogeneous mix. Let it sit till evening. Clean the cauliflower, breaking apart all the flowers, wash it and blanch it in slightly salty water. Mix again the batter before dipping the cauliflower pieces in it.Fry the cauliflower pieces in plenty of hot olive oil. Drain them on a layer of paper towels, add salt and enjoy immediately! |
Time submitted: Monday, January 03. 2005 at 18:12:00 Contributed By: guido
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