Easy Italian Cauliflower Fritters Recipe
Easy Italian Cauliflower Fritters Recipe are fluffy and crispy. These fritters are delicious just cooked up or even at room temperature. A nostalgic dish from my Sicilian childhood. They are so delicious! Serve with lemon wedges. A great snack, appetizer or side dish.
Servings: 24 fritters
Calories: 29kcal
Equipment
Ingredients
- 1 large head cauliflower washed trimmed and cut into bite-size florets (about 3 cups)
- 2 Tablespoons all-purpose flour seasoned with sea salt and pepper, to coat the florets before adding to the batter.
- 2 large eggs
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¾ cup water filtered and room temperature
- 1 teaspoon sea salt
- 1-2 teaspoons paprika sweet or smokey
- vegtable or canola oil for frying
- 2 lemons slices or in wedges
- fresh Italian parsley chopped, for serving
Instructions
- Prep the cauliflower: Prep the cauliflower by cutting into bite-sized florets and washing.
- Boil water: Bring a large pot of salted water to boil. Add in the florets and cook for about 7-8 minutes (until fork tender). Drain, and set aside.
- Coat florets: Coat the florets with the 2 Tablespoons of seasoned flour. Toss it all around to make sure they're all coated. Set aside while you heat the oil and prep the batter.
- Prep the batter: In a large bowl, beat the eggs. Stir in the flour, water, salt, and paprika (omit the paprika if you don't have any). Stir to combine it all together until it's consistency of pancake batter. Set aside while you heat the oil.
- Heat oil: Heat 2 inches of oil in a high sided pan. You could use a frying pan or a cast iron pan. The oil should reach 325F. When the oil is sizzling, test one of the florets.
- Coat florets in batter: Coat a floret in the batter, letting the excess batter drip off. Place the floret in the oil to test if it's ready to fry the rest. If the oil is hot enough, it will sizzle and the floret will get nice in puffy. Fry for about 2-3 minutes per side.
- Fry in batches: Place 6 florets in the batter at a time and fry in batches.
- Drain on paper towels: Carefully remove the first batch onto a paper towel lined baking sheet or large platter. Sprinkle on some sea salt while they're still hot (not when they're cooled).
- Fry rest of florets: Continue battering and frying the rest of the florets until you've finished. They should all be nicely golden and crisp. Transfer to paper towel lined baking sheet or platter.
- Serve: Transfer to your serving plate while they're still hot with lemon wedges or slices and some chopped Italian parsley. Sprinkle on some paprika, if you like. ENJOY!
Notes
- Use whatever oil you like to fry with. Vegetable or canola. Whichever oil you prefer.
Important to test one floret in the oil to make sure the oil is hot enough. - The oil should be sizzling and 325F. If the first test floret fries up nice and golden, it's hot enough to start adding the florets in batches.
- Salt the florets as soon as you remove them from the oil. You shouldn't salt them while they're cooled down.
- They're best enjoyed nice and hot!
- If you like lemon flavor, squeeze on some lemon juice or serve with lemon slices or wedges.
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 0.4mg