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Cauliflower fritters with spicy peperonata

Name: Cauliflower fritters with spicy peperonata
Total time: 45 min
Ingredients: red peppers 2, sliced; red onion 1, sliced; olive oil; garlic 1 clove, crushed; red chilli 1, seeded and diced; chopped tomatoes 200g tin; red wine vinegar 1 tbsp; cauliflower 1 small, cut into florets; egg 1, beaten; self-raising flour 80g; semi-skimmed milk 100ml; flat-leaf parsley a small bunch, chopped; green salad to serve (optional)

45 minutes
serves 3
Easy

A delicious vegetarian Italian dinner with a homemade version of the classic Sicilian spicy tomato sauce, peperonata, and light cauliflower fritters

January 19, 2015 at 10:37 am

Ingredients

red peppers 2, sliced
red onion 1, sliced
olive oil
garlic 1 clove, crushed
red chilli 1, seeded and diced
chopped tomatoes 200g tin
red wine vinegar 1 tbsp
cauliflower 1 small, cut into florets
egg 1, beaten
self-raising flour 80g
semi-skimmed milk 100ml
flat-leaf parsley a small bunch, chopped
green salad to serve (optional)

Method

Step 1

For the peperonata, gently fry the peppers and onion in 1 tsp olive oil for 20 minutes until soft. Add the garlic and chilli and cook for another 5 minutes. Add the tomatoes and simmer for 10 minutes. Stir in the wine vinegar and season. Leave to cool slightly while you make the fritters.
Step 2

Blanch the cauliflower for 4 minutes, drain and pat dry with kitchen paper, then roughly chop. Whisk the egg into the flour and add the milk to make a smooth batter. Season well and stir in the cauliflower. Heat 2 tbsp oil in a large frying pan and drop in spoonfuls of batter (it should make about 9 small fritters). Fry for 3 minutes until you see bubbles forming, then flip and cook for another 3 minutes until golden. Drain on kitchen paper. Stir the parsley through the peperonata and serve with fritters and salad if you like.