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Categories:
cauliflower garlic scallions very sheep fresh eggs lemon baking powder kosher salt freshly ground pepper flour extra-virgin olive oil lemon wedges
Viewed: 27 - Published at: 10 years agoIngredients
- 1 cauliflower medium, leaves removed
- 2 garlic cloves very thinly sliced
- 4 scallions very thinly sliced
- 1/2 cup sheep fresh, 's-milk ricotta
- 2 large eggs
- 1 lemon
- 1 tablespoon baking powder
- kosher salt
- freshly ground pepper
- 1/2 cup all purpose flour
- 4 tablespoons extra-virgin olive oil or as needed
- 1/2 pound parmigiano reggiano cheese piece of
- lemon wedges for serving
Method
- Grate the raw cauliflower on a box grater into small pieces.
- In a large bowl, combine the cauliflower, garlic, scallions, ricotta, eggs, lemon zest, baking powder and 1 teaspoon each of salt and pepper. Stir well, then stir in flour until just incorporated.
- Heat 1 tablespoon olive oil in a saute pan or on flat top griddle. Working in batches, add 2-tablespoon mounds of the cauliflower batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Continue with remaining olive oil and batter.
- Transfer fritters to serving plate, grate the Parmigiano-Reggiano over them and serve right away with lemon wedges.
