Cavolfiore Fritto Recipe
Fried Cauliflower, Ricotta Dip, Calabrian Chili Aioli
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Ingredients
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For the Fried Cauliflower
For the Ricotta Dip
For the Calabrian Chili Aioli
Method
For the Fried Cauliflower
- 1
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut the head into bite-sized florets.
- 2
Make the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cold water until smooth.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Cauliflower
Dip each cauliflower floret into the batter, allowing excess to drip off, and carefully place it in the hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
For the Ricotta Dip
- 5
Combine Ingredients
In a medium bowl, combine the ricotta cheese, lemon zest, chopped parsley, and salt. Mix until well combined.
- 6
Serve
Transfer the ricotta dip to a serving bowl and set aside.
For the Calabrian Chili Aioli
- 7
Mix the Aioli
In a small bowl, whisk together the mayonnaise, Calabrian chili paste, minced garlic, lemon juice, and salt until smooth and creamy.
- 8
Serve
Transfer the aioli to a serving bowl and set aside.