“From the Cook's Encyclopedia of Italian Cooking”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the cauliflower in a bowl of salted water. In a mixing bowl, beat the egg. Season and beat in the flour. The mixture will be very thick. Add the wine. If necessary add more to make a fairly runny batter. Cover and allow to rest for 30 minutes.
  2. Steam or boil the cauliflower until just tender, do no overcook. Cut it into small florets when cool.
  3. Heat the oil until a small piece of bread sizzles as soon as it is dropped inches (About 360° F) Dip each cauliflower piece into the batter before deep frying until golden brown.
  4. Remove from the oil with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and serve warm.

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