Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Yeast

  2. 2 tablespoons 30ml White wine

  3. 1 cup 62g / 2 1/5oz Flour

  4. 1 Egg - plus

  5. 1 Egg yolk

  6. 2 tablespoons 30ml Extra-virgin olive oil - plus

  7. 1 Extra-virgin olive oil

  8. 1 3/4 lbs 794g / 28oz Cauliflower florets Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Dissolve the yeast in the wine, then, in a large mixing bowl, combine it with the egg, flour, yolk, 2 tablespoons oil, and salt and pepper. Let the batter rest for 2 hours. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the cauliflower in the boiling water until tender yet al dente, about 8 minutes. Drain, refresh in an ice bath, then drain and pat dry with paper towels. Set aside. Place the quart of oil in a heavy-bottomed pot with tall sides and heat to 375 degrees. Dip the cauliflower into the batter, letting the excess drip off, and fry the battered pieces in the hot oil until golden brown. Work in batches to avoid lowering the temperature of the oil. Sprinkle the pieces with salt as soon as they are removed from the oil, let drain on paper towels, and serve. This recipe yields 4 servings.


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