Artisan pasta making classes in london

We call them frittelle or zeppole. And they are the typical street food from Southern Italy. You can find all sorts: with seaweed, pumpkin flowers, whitebait… you name it, we make it! And we love them. Cauliflower pancakes (frittelle di cavolfiore) were my father’s favourite, and I wholeheartedly agree with him. They are simple, quick and delicious. They are an obvious paesant dish, but they can be served at a party and no one will frown. Children love them, because of their mild taste. Adults love them, because their are a little naughty. And everybody eat more veggies!

Ingredients for 4 portions:

1 medium cauliflower

2 eggs

100 gr of grated parmesan

100 gr of cubed or grated smoked cheese

150ml of milk

2-3 tbsps of plain flour

salt and pepper to taste

Vegetable oil for frying


  1. To prepare your cauliflower pancakes, start by removing the leaves from the cauliflower, then cut it in small florets, and wash it thoroughly under running water.
  2. Bring to boil a large casserole of lightly salted water. Cook the cauliflower until soft. Drain it.
  3. With a fork, mash roughly the florets. If preafering a softer pancake, you can puree it in a food processor.
  4. Tip it in a large bowl. Stir in the eggs, the grated cheese, the cubed cheese, and the milk. Season to taste.
  5. Sift in the flour little by little, stirring well as you add it. You want a soft batter, but not too runny.
  6. Heat some vegetable oil in pan. Be sure that it’s really hot. Spoon the batter in the pan, creating several small pancakes. Fry a couple of minutes each sides, until they are a bright golden colour. Set them on a tray lined with kitchen paper, to absorb excess oil.
  7. Cauliflower pancakes are delicious both warn or cold. Serve them with a green salad, seasoned with extra-virgin olive oil and lemon.