Crocchette di cavolfiore
Crisp Cauliflower Fritters
I saw a photo of crisp cauliflower fritters on Pinterest, and just knew I had to make them. Only problem was, there was no recipe attached to the pin, so I had to develop my own.
In Denmark cauliflower is traditionally eaten as a sidedish, after it has been either boiled or baked with a cheese sauce as a gratin, but there are so many other delicious ways to prepare this highly nutritious vegetable. Try for instance the cauliflower loaf, raw cauliflower salad, a cream of cauliflower soup, or the traditional Neapolitan rinforzo salad.
These crisp cauliflower fritters are bound to become a family favour. The recipe is based on the cauliflower croquettes found in the Silverspoon cookbook, but I’ve left out the breadcrumb coating and added a little kick to the taste. Il Cucchiaio D’Argento does not list the regional origin of the dish, and I suspect you can find it in slightly different versions all over Italy (and the rest of the world for that matter), but several internet sites quote it as a speciality from Sicily. They also add garlic to the ingredients, but after trying it, I found the combination too penetrating and left it out. Now the result is just perfect – according to my taste.