Ingredients

• 100 g White flour
• 1 Kg Large cauliflower
• 1 pcs Egg
• Olive oil
• Dry white wine (or aniseed liqueur)
• salt
• pepper

Here's how to prepare the delicious recipe of fried cauliflower, a traditional side dish of the Marche also ideal as an appetizerClean and wash the cauliflower, removing the green leaves. Put it to cook in a pot containing plenty of boiling, lightly salted water. While the vegetables are cooking, prepare the batter that will serve for its frying.

Put the flour, sieved, in a bowl, add a pinch of salt and a freshly ground pepper. Add the egg, carefully mixing, as well as a lot of white wine (or anise liqueur) as you need to obtain a rightly thick batter. Let the batter rest, covered.

Check the cauliflower cooking, which you will drain when it is still slightly al dente. Drain well, then remove the tufts and leave to dry, lying on a towel. Then dip them, one or two at a time, in the prepared batter, turning them over with two forks to cover completely. Meanwhile, you will have heated in the pan plenty of oil.

Dip the tufts as you prepare them and fry them until golden and crispy. Drain them and spread them on an absorbent paper because they lose excess grease. Add salt and serve immediately, hot.

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