How To Make Italian Cauliflower Fritters, Lay The Table

How To Make Italian Cauliflower Fritters

I’ve recently started to enjoy eating all kinds of fried things at home. They’re not the healthiest of foods, but once in a while, they’re so delicious and makes a change from all the ‘good’ food we eat, whether it’s soup, lentils or beans. After eating various fried goodies throughout the year, including Japanese tempura, Chinese pan-fried dumplingsIndian cumin & coriander potato cakes, Sri Lankan fish cutlets and Indonesian crabcakes, I found another tasty treat to make – fritelli di cavolfiore or cauliflower fritters.

The following recipe comes from cookery book My Cousin Rosa – Rosa Mitchell’s Sicilian Kitchen, in which the Australian-based Italian cookery writer and chef presents simple, rustic Sicilian recipes from her family life and childhood, utilising fresh ingredients. I own several Italian cookery books, including the classic The Silver Spoon, but I enjoyed Rosa’s style and easy-to-follow instructions and managed to mark many of the pages with little Post-it notes. My personal favourites have to be polpette (meatballs), ragù di coniglio (rabbit ragù), spaghetti al nero di seppia (spaghetti with squid in black ink sauce), pasta e piselli (pasta with peas), finocchio gratinato (baked fennel) and peparelli (honey & almond biscotti).

Vegetarians will also find more than the average number of meat and seafood-free recipes to follow, including schiaciatta (broccoli pie), zuppa di ceci, porri e patate (chickpea, leek & potato soup), orecchiette con broccoli e acciughe (orecchiette with broccoli and anchovies), pasta con le zucchine fritte (pasta with fresh tomato sauce and parmesan zucchini) and pesto siciliano (Sicilian pesto).

How To Make Italian Cauliflower Fritters, Lay The Table

Fritelli do Cavolfiore (Cauliflower Fritters)

How To Make Italian Cauliflower Fritters, Lay The Table

How To Make Italian Cauliflower Fritters


(makes about 20)



  • ½ large cauliflower
  • 300g (10oz / 2 cups) self-raising flour
  • 100g (3½ oz / 1 cup) grated parmesan cheese
  • 1 garlic clove, crushed
  • 3 tbsp chopped Italian (flat-leaf) parsley
  • 3 eggs, lightly beaten
  • olive oil, for frying


Break up all the cauliflower into small pieces. Bring a pot of salted water to the boil, add cauliflower and cook until soft. Drain and cool in a bowl.


Add flour, cheese, garlic, parsley and some salt and pepper to the cauliflower and mix lightly. Add beaten eggs and mix again. if the mixture is too dry, add a little water.


Heat enough oil to cover the base of a frying pan over medium heat. When hot, add tablespoons of the mixture, taking care not to overcrowd them. Cook until golden, turn over and flatten slightly with a fork. Cook on the other side until golden and cooked through to the centre.


Serve hot or at room temperature as a pre-dinner snack. I can proudly announce that my fritters turned out very nicely and will be replicated for the next set of dinner guests!

How To Make Italian Cauliflower Fritters, Lay The Table

My Cousin Rosa – Rosa Mitchell’s Sicilian Kitchen is published by Murdoch Books and costs £25.00. Thank you to Murdoch Books for sending me a copy.

Cauliflower Fritters © Helen Yuet Ling Pang



Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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