Frittelle Dolci di Cavolfiore | Candy Cauliflower Fritter Dessert Recipe

Cauliflower for dessert? Yep! In Sicily, they make these fried vegetable treats that are unbelievably yummy regardless of a surprisingly low quantity of added sugar. It would sound bizarre, however when you attempt them we assure you’ll discover these fritters to rival the very best donuts you’ve ever had!

Frittelle Dolci di Cavolfiore | Candy Cauliflower Fritter Dessert Recipe

Watch the Pasta Grammar video the place we make this cauliflower dessert right here:

FRITELLE DOLCI DI CAVOLFIORE RECIPE

• Salt

• 17.5 oz. (500g) boiled cauliflower florets (note that the cauliflower should be weighed after cooking. While you will likely only need about half a large head of cauliflower, we recommend cooking a whole one to be safe)

• 1 1/4 cup (150g) all-purpose flour

• 1 egg

• 1 tbsp (12g) white granulated sugar, plus extra for dusting the finished fritters

• 1 tsp (5g) vanilla extract, or to taste

• 2 tsp (9g) baking powder

• Oil for frying (we use extra virgin olive oil, but feel free to substitute)

• Pot

• Potato masher or ricer

• Deep frying pan

• Spoons

• Slotted spoon

• Paper towels

• Plate

Deliver a big pot of water to a boil and salt it generously. Trim a head of cauliflower into florets and boil them till fork tender—about 10-12 minutes. Drain and let cool. Weigh out 500g of the boiled cauliflower. Set the remainder apart to be used elsewhere (possibly make a scrumptious and straightforward Tuscan bruschetta!)

Place the cauliflower right into a mixing bowl and mash it with a potato masher or ricer. Add the flour, egg, sugar, vanilla extract, and baking powder. Combine all collectively into a really thick paste.

Fill a deep frying pan with 1-2 inches of oil and produce as much as excessive temperature. Drop a small morsel of the batter in to see if the oil is scorching sufficient. If it begins to bubble and fry instantly upon contact, the oil is prepared. Decrease the warmth to medium/low earlier than starting to fry.

Scoop a heaping spoonful of “dough” out of the bowl. Use a second spoon to softly scrape it out into the oil. Repeat so as to add extra fritters, however achieve this in batches in order to not crowd the pan. Flip the fritters typically as they prepare dinner, till they’re golden brown on all sides. Take away with a slotted spoon to a paper towel to empty. Repeat till all the dough is cooked.

Unfold sugar on a small plate and flippantly mud every fritter earlier than serving contemporary.

Buon appetito!

Need to attempt one other vegetable-based dessert? As soon as once more, the Sicilians have you ever lined with their zucchini-filled tarts! When you’ve received the frying oil scorching, why not attempt your hand at a actual eggplant Parmigiana?