Cauliflower fritters - A TASTE OF EUROPE
These moreish cauliflower bites can be served as an antipasto or with drinks. 24-month matured Parmigiano Reggiano is added to the light batter, used as a coati
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteurope.eu.
Ingredients
- 1 x cauliflower head, cut into florets (approx. 500g cauliflower florets)
- 3 x eggs
- salt and pepper
- 1 tbsp plain flour
- 80g Parmigiano Reggiano, grated
- vegetable or sunflower oil, for frying
- 2 tbsp mayonnaise
- 2 tbsp plain yoghurt
- 30g Parmigiano Reggiano, grated
- 1 x garlic clove, diced or grated
- 1 tsp paprika
- black pepper
- a few chives, finely chopped
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