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Cavolfiore fritto is a simple, satisfying Italian vegetable snack in which cauliflower florets are dipped in a light, airy batter made with flour and cold sparkling water - the carbonation creating tiny bubbles that expand in the hot oil into a gossamer, crackling crust while the cauliflower inside steams tender. It is the same principle that underlies Japanese tempura, and the result is equally delicate: nothing like the heavy, bready battered vegetables of lesser fry-ups. In Rome and Naples this is eaten as a contorno (side dish), an antipasto, or simply as a street snack sold in paper cones. The key is to keep the batter cold and thin, to work in small batches so the oil stays hot, and to eat everything the moment it comes out of the oil. A squeeze of lemon is the only finish needed.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
280 kcal
For 4 serving(s)
Per serving
Cut the cauliflower into medium florets of roughly equal size. Blanch in well-salted boiling water for 3 minutes until just beginning to soften. Drain and spread on a clean towel to dry completely.
Heat the vegetable oil in a deep pot to 180°C (350°F).
Make the batter: in a cold bowl, mix the flour with a pinch of salt and pepper. Gradually whisk in the cold sparkling water until you have a thin, smooth batter with no lumps. Keep it cold.
Working in small batches, dip the cauliflower florets into the batter and let the excess drip off.
Slide carefully into the hot oil and fry for 3-4 minutes, turning once, until golden and crisp on all sides.
Remove with a slotted spoon and drain on a wire rack. Season with salt immediately while hot.
Serve at once with lemon wedges. Do not let them sit - the crust loses its crunch within minutes.
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