Get ready to indulge in the crispy and flavourful goodness of cauliflower fritters! Perfect as a snack or appetizer, these fritters are sure to impress with their unique taste and texture.
About this Recipe
By: Silvana Lanzetta
Cauliflower fritters were my father’s absolute favourite and I can’t blame him – they’re amazing. Not only are they simple and quick to make, but they’re also incredibly delicious.
These delectable bites are a typical street food from Southern Italy and we call them frittelle or zeppole. You can find all sorts of variations, from ones with seaweed, pumpkin flowers, to whitebait. You name it, we make it!
One of the best things about these cauliflower fritters is that they’re a hit with both kids and adults. Children love them because of their mild taste, while adults love them because, well, they’re just plain delicious. Plus, it’s an easy way to sneak in some extra veggies into your diet.
- Colli di Scandiano bianco
- San Severo bianco
- Trebbiano d’Abruzzo
- Sauvignon blanc
- Alcamo Bianco DOC
The origins of frittelle are a bit murky, but some believe they were first created in Venice during the Middle Ages. Back then, they were made with yeast and were enjoyed during Carnevale, a festival leading up to Lent.
As time went on, frittelle became more popular throughout Italy, and different regions put their own spin on the dish. In Southern Italy, frittelle are often made with veggies like cauliflower or zucchini, while in the north, they’re more likely to be made with fruits like apples.
Interestingly enough, frittelle are also a traditional Jewish food, and they’re often enjoyed during Hanukkah. These fritters usually have ricotta cheese in them and are served with honey or jam.
Nowadays, you can find frittelle all over Italy, especially as street food. They’re perfect as a sweet or savory snack, depending on the ingredients used. Some other types include frittelle di riso (rice fritters), frittelle di mele (apple fritters), and frittelle di carnevale (Carnival fritters).
All in all, frittelle are an important part of Italian culinary tradition, and they’re definitely worth a try if you haven’t had them before. Trust me, once you taste them, you’ll be hooked!
Cauliflower fritters are moderate in calories but high in fat due to the cheese and oil used for frying. Still very nutritious, because of the high vegetable content.
- Proteins 29% 29%
- Carbs 15% 15%
- Fats 57% 57%
When you’re choosing a head of cauliflower, look for one that’s firm and tightly closed. Alos, make sure it’s very pale, with no dark spots caused by being sunburned. We don’t want any spoiled bits in our delicious recipe!
Now, if you come across a head of cauliflower that feels soft or has any signs of softness, it’s probably the start of spoilage. So, it’s best to give that one a pass and find another one that’s perfect for your dish.
So, the next time you’re at the market and looking for the perfect cauliflower, remember to look for one that’s firm, tightly closed, and without any dark spots or signs of softness.
When making the batter, you want it to be quite dense. You don’t want it to spread too quickly, or your fritters will end up too thin and soft. Instead, aim for a batter that’s reminiscent of the consistency of a thick custard.
So, if you find that your batter is too runny, don’t panic! Just add a bit more flour until you get the right consistency. It might take a bit of trial and error, but trust me, it’ll be worth it when you bite into those perfectly crispy and delicious fritters.
he best oil for frying! In my opinion, sunflower oil is the way to go. I love it because it has a neutral flavour that won’t overpower the dish, and it also has a high fuming point, which means it can handle high heat without smoking or burning.
But, here’s a little tip to take your fritters to the next level: make sure to change the oil at least once while making the recipe. This will help avoid any burned bits from ruining the deliciousness of your fritters. Trust me, you’ll thank yourself later for taking this extra step!
Typically, we add smoked scamorza, which is a delicious medium-hard smoked mozzarella. It adds a ton of flavour and takes the fritters to a whole new level.
Now, I know that smoked scamorza can be hard to find outside of Italy, but don’t let that hold you back! If you’re in London, you might be able to find it at some Italian delis, but if not, don’t worry. Any smoked medium-hard cheese will do the trick. It might not be the exact same taste, but it will still be delicious.
So, if you’re craving some delicious cauliflower fritters but don’t have access to smoked scamorza, don’t let that stop you! Just use any smoked medium-hard cheese you can find, and enjoy the amazing flavours that these fritters have to offer.
- Total Time: 45
- Yield: 4 portions 1x
- Diet: Vegetarian
Crispy and Delicious Cauliflower Fritters: The Perfect Snack or Appetizer
- 1 medium cauliflower
- 2 eggs
- 100 grams of grated parmesan
- 100 grams of cubed or grated smoked cheese
- 150 milliliters of milk
- 2–3 tbsps of white spelt flour
- salt and pepper to taste
- Vegetable oil for frying
- Start by preparing the cauliflower. Remove the leaves and cut it into small florets. Rinse it thoroughly under running water.
- Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until it becomes soft. Drain it well.
- Use a fork to mash the cauliflower florets roughly. If you prefer a softer texture, puree it in a food processor.
- Transfer the mashed cauliflower to a large bowl. Add the beaten eggs, grated cheese, cubed cheese, and milk. Season with salt and pepper according to your taste.
- Gradually sift in the flour, stirring the mixture well as you add it. You want to achieve a soft batter consistency but not too runny.
- Heat some vegetable oil in a frying pan until it’s hot. Spoon the batter into the pan, creating small pancakes. Fry them for a couple of minutes on each side until they turn into a bright golden color. Set them on a tray lined with kitchen paper to absorb any excess oil.
- Serve the cauliflower fritters hot or cold, alongside a green salad seasoned with extra-virgin olive oil and lemon.
You can easily customize this recipe by adding other ingredients such as chopped green onions or herbs to give it a personal twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetables
- Method: Fried
- Cuisine: Italian
Keywords: cauliflower, street food, cucina povera, cheese, savoury pancakes, fritters