Cauliflower fritters with spicy peperonata

Name: Cauliflower fritters with spicy peperonata
Total time: 45 min
Yield: Serves 3
Ingredients: 2 red peppers sliced; 1 red onion sliced; olive oil; 1 clove garlic crushed; 1 red chilli seeded and diced; 200g tin chopped tomatoes; 1 tbsp red wine vinegar; 1 small cauliflower cut into florets; 1 egg beaten; 80g self-raising flour; 100ml semi-skimmed milk; a small bunch flat-leaf parsley chopped; to serve (optional) green salad

Published: January 19, 2015 at 10:37 AM

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Serves 3

Easy

Total time: 45 mins

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A delicious vegetarian Italian dinner with a homemade version of the classic Sicilian spicy tomato sauce, peperonata, and light cauliflower fritters

Vegetarian

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Ingredients

Nutrition

2 red peppers

sliced
1 red onion

sliced
olive oil
1 clove garlic

crushed
1 red chilli

seeded and diced
200g tin chopped tomatoes
1 tbsp red wine vinegar
1 small cauliflower

cut into florets
1 egg

beaten
80g self-raising flour
100ml semi-skimmed milk
a small bunch flat-leaf parsley

chopped
to serve (optional) green salad

Nutrition: per serving

kcal330
fat12.8g
saturates2.4g
carbs37.1g
fibre8.4g
protein12.5g
salt0.8g

Method

step 1

For the peperonata, gently fry the peppers and onion in 1 tsp olive oil for 20 minutes until soft. Add the garlic and chilli and cook for another 5 minutes. Add the tomatoes and simmer for 10 minutes. Stir in the wine vinegar and season. Leave to cool slightly while you make the fritters.
step 2

Blanch the cauliflower for 4 minutes, drain and pat dry with kitchen paper, then roughly chop. Whisk the egg into the flour and add the milk to make a smooth batter. Season well and stir in the cauliflower. Heat 2 tbsp oil in a large frying pan and drop in spoonfuls of batter (it should make about 9 small fritters). Fry for 3 minutes until you see bubbles forming, then flip and cook for another 3 minutes until golden. Drain on kitchen paper. Stir the parsley through the peperonata and serve with fritters and salad if you like.

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