in Italy

Fried cauliflower florets

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Ingredients for 4 servings:

  • 1 kg cauliflower
  • 1 egg(s)
  • 250 ml wine, white, dry
  • 2 cl liqueur (anise liqueur)
  • 100 g flour
  • Olive oil, for frying
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian dish

Mix flour, salt, and pepper in a bowl. Add egg, white wine, and anise liqueur and slowly mix until a smooth batter forms. Stir thoroughly, then cover and let stand for 30 minutes. Cut the cauliflower into individual florets, trim thoroughly, and blanch in boiling salted water for 2 minutes. Then rinse with cold water and drain. Heat plenty of oil in a pan. Dip the cauliflower florets into the batter and fry in the hot oil until crispy. Drain on kitchen paper, sprinkle with salt and pepper, and serve immediately. A good side dish to many meat dishes and also delicious as a starter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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