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
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
- 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.
- Bring to boil a large casserole of lightly salted water. Cook the cauliflower until soft. Drain it.
- With a fork, mash roughly the florets. If preafering a softer pancake, you can puree it in a food processor.
- Tip it in a large bowl. Stir in the eggs, the grated cheese, the cubed cheese, and the milk. Season to taste.
- Sift in the flour little by little, stirring well as you add it. You want a soft batter, but not too runny.
- 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.
- Cauliflower pancakes are delicious both warn or cold. Serve them with a green salad, seasoned with extra-virgin olive oil and lemon.