Olive Magazine
Cauliflower Fritters Recipe with Peperonata

Cauliflower fritters with spicy peperonata

Published: January 19, 2015 at 10:37 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal330
fat12.8g
saturates2.4g
carbs37.1g
fibre8.4g
protein12.5g
salt0.8g
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Ingredients

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

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.

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