DIFFICULTY: 1
26 minutes
INGREDIENTS PER 5 PEOPLE
White cauliflower, 2 lb
Dried tomatoes, 0,8 oz.
High gluten flour, 1 oz.
Sparkling cold water, 2,5 oz.
Bay leaves, 6
Yolk, 2
Saffron, 0,1 oz
Peanut oil, 78 fl.oz.
PROCEDURE
Cut the cauliflower tops and boil them for 5 minutes.
Rinse dried tomatoes and pour them in hot water for about 10 minutes. Then drain and ground them, adding the bay leaves, finely chopped.
Mix together the egg yolks and hot water, add the saffron, flour, the vegetables mixture and stir well.
Preheat oil at 356 °F.
Dip each cauliflower top into the prepared batter and fry at 356°F for 6 minutes. Let them drain on a sheet of paper towel.
Serve immediately.
Thanks to: Pentole e Fornelli
