As with all the best things in life, these fried cauliflower don’t require much more than patience. There are few ingredients and this side dish is one of my childhood favorited.
Cavolfiore Fritti, or as we call it in dialect “cime fritt” involves cooking the cauliflower florets until just tender, and the dredging in some flour, followed by egg, and fried to perfection. These were always disappearing off the serving platter before dinner was served and I love these made fresh and hot as much as I love them straight out the refrigerator the next day. Try these Pugliese classic – I know you’ll love them!
Cavolfiore Fritti | Fried Cauliflower
- 1 head cauliflower, cut into florets
- 1.5 cups flour
- 1 tablespoon salt
- 4 eggs, beaten
- Canola oil for frying
- Bring a large pot of water to boil while you clean your cauliflower and chop it into florets. If the florets are large , cut them in half so that they can lay flat.
- When the water is boiling, add salt and then add your cauliflower florets. Cook them until just tender, about 7-8 minutes.
- While the cauliflower cooks, set a large frying pan on the stove and add about 1-2 inches of canola oil. Turn the heat onto medium high and let this come to about 350 degrees Fahrenheit.
- Drain cauliflower and set aside until cool enough to handle. In a shallow baking dish, add your eggs and beat to combine. In a separate baking dish, add flour.
- Dredge each cauliflower floret first in flour, shaking off excess, and then in the egg, making sure that the egg covers all of the cauliflower completely. Fry until golden brown on each side in batches, being careful not to crowd the pan (this will change the temperature of the oil). Remove to a lined baking sheet and salt immediately. Serve hot or at room temperature.