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Add a photoServings: 4
Ingredients
- 1 tsp yeast
- 2 Tbsp. white wine
- 1 c. flour
- 1 whl egg plus
- 1 x egg yolk
- 2 Tbsp. extra-virgin extra virgin olive oil plus
- 1 quart extra-virgin extra virgin olive oil
- 1 3/4 lb cauliflower florets Salt to taste Freshly-grnd black pepper to taste
Directions
- Dissolve the yeast in the wine, then, in a large mixing bowl, combine it with the egg, flour, yolk, 2 Tbsp. oil, and salt and pepper. Let the batter rest for 2 hrs.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the cauliflower in the boiling water till tender yet al dente, about 8 min. Drain, refresh in an ice bath, then drain and pat dry with paper towels. Set aside.
- Place the qt of oil in a heavy-bottomed pot with tall sides and heat to 375 degrees. Dip the cauliflower into the batter, letting the excess drip off, and fry the battered pcs in the warm oil till golden. Work in batches to avoid lowering the temperature of the oil. Sprinkle the pcs with salt as soon as they are removed from the oil, let drain on paper towels, and serve.
- This recipe yields 4 servings.
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