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Fried Cauliflower

Cavolfiore Fritto

Mary Ann Esposito

SERVES 4 TO 6

This deep fried cauliflower dish cooked in a tempura batter with a hint of --guess what -- anise!

INGREDIENTS

1 head cauliflower
Flour for dredging
2 large eggs
1 cup flour
Tablespoon of anisette liqueur
Salt and freshly ground black pepper to taste

DIRECTIONS

Remove the outer leaves and core of the cauliflower. Cut the head into florets, leaving the stems about 1 inch long. Wash the cauliflower well in cold water. In a large pot of well-salted water, cook the cauliflower until al dente, about 5 minutes. Drain, let cool, and then pat dry with a towel.

Add eggs to bowl. Add flour a little at a time with a whisk.

Let sit five minutes.

Use deep fryer to cook 2-3 minutes, or until golden brown.

Drain, sprinkle with salt and pepper, and serve immediately.

item recipe is featured in Episode 505 of Season 5.

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Barbara

April 21, 2011 at 11:38am | Permalink

I printed this recipe out and then I watch the video the video showa the mix the egg with the flour and dip the cauliflower in and deep fry my question is there an error in the recipe also do I do it like the video

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