Cauliflower fritters take two! No mashing required.
Another cauliflower fritter version. The cooked cauliflower florets are dipped in the egg mixture this time and simply fried. I have added a hint of curry powder to mine. Curry powder shows up now and again in Maltese cooking.
I made the egg mixture by separating the whites and yolks. I beat the whites until white peaks were formed and then added the gently beaten yolks, curry powder and seasoning. This results in golden cauliflower puffs. Delicious.
Here is my dad again with his cauliflowers. So proud.
Cauliflower fritters take two. (Pulpetti tal-Pastard)
Cook time
Total time
I added curry powder in my egg mixture. Curry is used sometimes in Maltese cooking. The batter is made by beating the egg whites first until stiff and then everything else is gently combined. Results in cauliflower puffs as I like to call them.
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
Ingredients
- 1 whole cauliflower
- 2 eggs (whites and yolks separated)
- 1 teaspoon curry powder
- Salt and pepper
- Olive oil for frying
- Lemon wedges for serving
- Chopped parsley to garnish
Instructions
- In a large saucepan of salted water add in the whole cauliflower. Bring to the boil and reduce to medium heat. Cook the cauliflower for about 7 minutes.
- While the cauliflower is cooking whisk the egg whites with an electric beater until white peaks are formed.
- Combine beaten egg yolks, curry powder and salt and pepper.
- Remove the cauliflower from the saucepan and allow to cool slightly.
- Break the cauliflower into florets.
- In a frying pan add in enough oil to fry the fritters. Bring the pan to a medium heat.
- Take one piece of cauliflower floret at a time and dip into the mixture. Add into the pan and fry on all sides until golden brown.
- Serve with lemon wedges and parsley