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
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- 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.
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