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Fried cauliflower

Transform cauliflower florets by frying them in a light and herby batter.

Serves: 1 plate

  • 200g cauliflower florets
  • 20g Parmigiano Reggiano grated 
  • 20g parsley, chopped

Batter

  • 150g Corn Starch
  • 100g 00 flour
  • 750ml sparkling water
  • Pinch of salt 
  1. Combine the flour and starch, then beat in the water using a folding motion to incorporate as much air as possible for a light and crisp batter.

  2. Add the cauliflower to the batter and fry for 4 mins at a heat of 170°C until golden. 

  3. Remove and drain the excess oil, then toss in the parsley and cheese. Serve immediately.

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