Recipe: Cauliflower, parmesan and anchovy fritters
Perfect served with a glass of dry Marsala for an aperitivo

Cauliflower fritters are a Palermo street-food classic from the friggitorie – hot and salty from the fryer and finished with a squeeze of lemon juice, says Ben Tish. Delicious.
Serves 4
Ingredients:
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- ½ a large leafy cauliflower, cut into florets and leaves thinly sliced
- 1.5-2 litres groundnut oil, for frying
for the batter:
- 50g plain flour
- 50g cornflour
- 30g parmesan, finely grated
- 2 salted anchovies, finely chopped
- zest of ½ an unwaxed lemon
- ½ teaspoon of cayenne pepper
- 1 large free-range egg
- 75ml cold sparkling water
- sea salt and freshly ground black pepper
Method:
- Cook the florets and leaves in boiling salted water for 5 mins or so. Drain well, refresh under cold water, drain again.
- To make the batter, mix the flours with the cheese, anchovies, lemon zest and cayenne. Make a well and add the egg. Mix with a wooden spoon, gradually adding the fizzy water and drawing the flour into the centre, until you have a smooth, thick batter. Season well. Add the cauliflower florets and leaves and stir to coat.
- Heat the oil in a deep-fat fryer or deep pan to 180°C (a cube of bread dropped in will brown in about 30 secs). Drop heaped tablespoons of the cauliflower into the hot oil and fry for 2 mins, or until crisp and golden brown. Lift out with a spider or slotted spoon onto a plate lined with kitchen paper to drain while you continue frying.
- Sprinkle sea salt liberally over the fried cauliflower and serve with homemade aioli.
Taken from Sicilia by Ben Tish, published by Bloomsbury at £26. To buy from The Week Bookshop for £20.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Sweden's Soft Hooligans: the fans who brought 'good vibes' to the Euros
Under the Radar Formed to create a fun fan atmosphere, the Swedish football supporter group has been bringing the party to the championship
-
Crossword: July 18, 2025
The Week's daily crossword
-
Sudoku hard: July 18, 2025
The Week's daily hard sudoku puzzle
-
6 peaceful homes near small towns
Feature Featuring doors with local topographical maps in Oregon and a 1850s homestead-turned-house in Vermont
-
Too Much: London-set romantic comedy from Lena Dunham
The Week Recommends Megan Stalter stars as a 'neurotic' New Yorker who falls in love with a Brit
-
Apocalypse in the Tropics: a 'troubling' portrait of modern Brazil
The Week Recommends Petra Costa's sobering documentary examines the rise of right-wing evangelical Christianity in Brazilian politics
-
Murderland: a 'hauntingly compulsive' book
The Week Recommends Caroline Fraser sets out a 'compelling theory' that toxins were to blame for the 1970s serial killer epidemic
-
The 2025 James Beard Award winners
Feature Featuring a casually elegant restaurant, recipes nearly lost to war, and more
-
Film reviews: Superman and Sorry, Baby
Feature A hero returns, in surprising earnest, and a woman navigates life after a tragedy
-
Music reviews: Lorde, Barbra Streisand, and Karol G
Feature "Virgin," "The Secret of Life: Partners, Volume Two," and "Tropicoqueta"
-
Laura Lippman's 6 favorite books for those who crave a high-stakes adventure
Feature The Grand Master recommends works by E.L. Konigsburg, Charles Portis, and more