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Ingredients
- 1 cup water
- 1 tablespoon salt
- 4 ounces (1 stick) butter, cubed
- 1 cup flour
- 6 eggs
- 1 small head cauliflower, about 1 1/2 pounds, cut into 1-inch
- 8 salted anchovy fillets, rinsed
- 2 quarts olive oil, for frying
- Freshly ground pepper
- Finely chopped fresh parsley
Details
Servings 4
Preparation
Step 1
Place the water, salt, and butter into a 2-quart saucepan and bring to a boil. Have a whisk and a wooden spoon ready. Remove the pan from the heat and add the flour all at once, whisking it in. Return the pan to the burner and start stirring with a spoon. Cook 3 minutes, stirring constantly, until the dough starts to pull easily from the sides of the pan and form a ball. Remove from the heat and stir until tepid, 6 to 8 minutes.
Add the eggs, 1 at a time, stirring each one completely in before adding the next. Pour into a mixing bowl, cover to the surface with plastic wrap and set aside at room temperature.
Bring 4 quarts of water to boil and set up an ice bath next to the stove with 3 cups of ice and 4 cups of water. Plunge the cauliflower into the water and cook until tender, not al dente (8-10 mins). Remove the cauliflower and refresh in the ice bath. Drain cauliflower pieces well, dry on a kitchen towel and place in a bowl.
Finely chop the anchovy fillets and add to the cauliflower pieces. Stir well to distribute.
In a 6 to 8-quart pot, heat the olive oil to 375 degrees F. Set up a tray in the oven with several layers of paper towels, to drain the fritters and keep them warm. Dip cauliflower into the mixture and drop into the oil. Cook 6 or 7 at a time until golden brown, flipping them with a slotted spoon, and remove to drain on the paper towels. While hot, season with pepper and sprinkle with parsley.
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