Ingredients
-
6
-
3
-
1
-
2
-
1/2
-
1/4
-
1/3
-
3/4
-
4
-
-
-
-
-
-
Directions
My Sicilian friend Julia is a wonderful cook. I remember the first meal I ate in her NYC apartment; lamb chops and fried cauliflower which she calls broccoli a pasteta. She joked that day you can fry a sponge and it would taste good shes probably right. These are a lightened version of her recipe, made with Pecorino Romano, parsley, egg, garlic, white whole wheat flour and just enough oil to saute them in a pan.,Adapted from Julias Healthy Italian
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Steps
|
1
Done
|
Chop the Cauliflower Into Smaller Pieces With a Knife Once Steamed and Measure to Make 5 Cups Set Aside the Rest For Another Use |
|
2
Done
|
in a Large Bowl, Combine the Steamed Cauliflower, Flour, Garlic, Eggs, Grated Cheese, Parsley, 3/4 Teaspoon Kosher Salt and Pepper. Add Water So That Batter Becomes Slightly More Dense Than Pancake Batter. |
|
3
Done
|
Heat a 12-Inch Nonstick Skillet Over Medium-Low Heat, Add 1 Teaspoon of Oil Coating Bottom of the Pan. |
|
4
Done
|
Use a 1/4 Cup Measuring Cup to Form Fritters. You Can Fit 4 Fritters at a Time, Flattening Them Slightly With the Back of the Measuring Cup. |
|
5
Done
|
Cook Until Golden Brown, About 2 1/2 to 3 Minutes on Each Side. Repeat With the Remaining Oil and Batter 3 More Times. |
