Cauliflower Salad with Tuna and Chickpeas
Easy
Fried Cauliflower / Cavolfiore Fritto
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
- INGREDIENTS
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.
This recipe was featured on Fried Cauliflower / Cavolfiore Fritto - Episode 505.
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Comments
Barbara
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
Margaret
I use egg and Italian seasoned breadcrumbs and fry them in a deep frying pan.
CynDee Aerts
I saw a video where you sprinkled yeast on the water before adding the eggs.
Is that right?