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Cauliflower Fritters Recipe

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This recipe for Cauliflower Fritters is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt
1 large head cauliflower, cored and cut into 2"–3" florets
2 1/2 cups finely grated pecorino romano cheese
2 1/2 cups flour
2 cups milk
2 cloves garlic, finely chopped
2 eggs
Freshly ground black pepper
Olive oil
Directions:
Directions:
1. Bring a large pot of salted water to a boil. Add cauliflower and cook until just tender, about 6 minutes. Drain and rinse under cold water. Set aside in a colander to let drain; pat completely dry.
2. Whisk together 1⁄2 cup of cheese, flour, milk, garlic, eggs, and salt and pepper to taste in a bowl until smooth to make a thick batter.
3. Pour oil into a deep skillet to a depth of 1⁄2" and heat over medium-high heat. Working in batches, drop cauliflower into batter and turn to coat thickly. Using a slotted spoon, carefully transfer battered cauliflower to oil and fry, turning occasionally and spooning hot oil over the top, until deep golden brown all over, 5–7 minutes. Transfer fritters to a paper towel–lined plate as they are done, generously sprinkling each layer with some of the remaining cheese. Serve fritters hot or at room temperature.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Sprinkle these fritters with grated pecorino romano cheese while they're still hot, allowing the cheese to meld with their crisp exterior. Can be used as an appetizer or as a side dish.

 

 

 

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