NONNA’S CAULIFLOWERS FRITTERS

These Frittelle di Cavolfiore are the kind of cozy, old-school Italian snack Nonna would fry up when cauliflower was in season: tender florets folded into a cheesy batter, then fried until golden and crisp at the edges.

They’re simple, rustic, and dangerously addictive—especially served hot.

DOWNLOAD PDF WITH RECIPE OF CAULIFLOWERS FRITTERS HERE:

CauliflowersFritters

Cooking Times and Servings

• Prep time: 15 minutes

• Cook time: 20 minutes

• Rest/cool time: 1 hour

• Total time: About 1 hour 35 minutes

• Servings: 4–6 (about 14–18 fritters)

Ingredients

• 1 medium head cauliflower (about 2 to 2½ lb), cut into florets

• 2 large eggs

• About 1¼ cups all-purpose flour, plus more as needed

• ½ cup Parmigiano Reggiano, grated

• ¼ cup Pecorino Romano, grated

• ½ cup chopped fresh parsley

• 1 to 1¼ cups ice-cold sparkling water (add gradually)

• 1 tsp kosher salt (or to taste)

• ⅛ tsp baking soda (optional) (a small pinch)

• Neutral oil for frying (canola, sunflower, or peanut), enough for 1–1½ inches in the pan

Instructions

1. Boil the cauliflower.
   Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender but not falling apart, 8–10 minutes. Drain well.

2. Dry and cool (important!).
   Spread the cauliflower in a colander (or on a towel-lined tray) and let it cool and dry for about 1 hour. The drier it is, the better your batter will hold.

3. Make the batter.
   In a large bowl, add the cooled cauliflower. Stir in:

   • eggs

   • Parmigiano Reggiano + Pecorino Romano

   • parsley

   • salt

   • flour (start with 1¼ cups)

4. Add sparkling water to the right texture.
   Pour in ice-cold sparkling water a little at a time, mixing until you get a sticky, spoonable batter—thick and “clinging,” not runny.

   • If it’s too thin, add 1 tablespoon flour at a time.

   • If you want extra puffiness, stir in the tiny pinch of baking soda.

5. Fry.
   Heat 1–1½ inches of oil in a wide skillet to 350°F (or until a small drop of batter sizzles immediately).
   Drop heaping spoonfuls of batter into the oil, without overcrowding. Fry 2–3 minutes per side, until deep golden.

6. Drain and serve.
   Transfer to a paper towel–lined plate. Sprinkle with a little salt while hot. Serve immediately.

Tips and Tricks (Nonna-Style)

• Drying the cauliflower is the secret. Too much moisture = batter that turns loose and oily.

• Ice-cold sparkling water helps keep the fritters lighter.

• No thermometer? Keep the oil at a steady sizzle—if they brown too fast, lower the heat; if they soak oil, the oil is too cool.

• For extra flavor, add a pinch of black pepper or a tiny grated garlic clove to the batter.

Nutritional Facts (Approx. per serving)

(Assumes 6 servings; frying oil absorption varies.)

• Calories: ~260

• Carbohydrates: ~28 g

• Protein: ~11 g

• Fat: ~12 g

• Fiber: ~3 g

• Sodium: ~520 mg

NONNA'S CAULIFLOWERS FRITTERS

Simple ingredients, real Italian comfort—no fancy stuff, just pure goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Appetizer

Cuisine Italian

Servings 18 fritters

Notes

Ingredients 

• 1 medium head cauliflower (about 2 to 2½ lb), cut into florets
• 2 large eggs
• About 1¼ cups all-purpose flour, plus more as needed
• ½ cup Parmigiano Reggiano, grated
• ¼ cup Pecorino Romano, grated
• ½ cup chopped fresh parsley
• 1 to 1¼ cups ice-cold sparkling water (add gradually)
• 1 tsp kosher salt (or to taste)
• ⅛ tsp baking soda (optional) (a small pinch)
• Neutral oil for frying (canola, sunflower, or peanut), enough for 1–1½ inches in the pan

---

Instructions

1. Boil the cauliflower.
   Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender but not falling apart, 8–10 minutes. Drain well.
2. Dry and cool (important!).
   Spread the cauliflower in a colander (or on a towel-lined tray) and let it cool and dry for about 1 hour. The drier it is, the better your batter will hold.
3. Make the batter.
   In a large bowl, add the cooled cauliflower. Stir in:
   • eggs
   • Parmigiano Reggiano + Pecorino Romano
   • parsley
   • salt
   • flour (start with 1¼ cups)
4. Add sparkling water to the right texture.
   Pour in ice-cold sparkling water a little at a time, mixing until you get a sticky, spoonable batter—thick and “clinging,” not runny.
   • If it’s too thin, add 1 tablespoon flour at a time.
   • If you want extra puffiness, stir in the tiny pinch of baking soda.
5. Fry.
   Heat 1–1½ inches of oil in a wide skillet to 350°F (or until a small drop of batter sizzles immediately).
   Drop heaping spoonfuls of batter into the oil, without overcrowding. Fry 2–3 minutes per side, until deep golden.
6. Drain and serve.
   Transfer to a paper towel–lined plate. Sprinkle with a little salt while hot. Serve immediately.

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