In Greek: κουνουπίδι τηγανητό;, pronounced koo-noo-PEE-thee tee-ghah-nee-TOH
Use fresh or frozen cauliflower florets for this delicious side dish that goes wonderfully with fish dishes, or as an appetizer. The batter is very light, and it’s quick and easy to prepare.
Cook Time: 15 minutes
Total Time: 15 minutes
- 1 pound of fresh or frozen cauliflower florets
- 1 cup of water
- 4 tablespoons of all-purpose flour
- salt to taste
- olive oil for frying
- Latholemono (oil and lemon) sauce:
- 1/3 cup of extra virgin olive oil
- juice of 2 lemons
- chopped fresh parsley for garnish (optional)
- If using fresh cauliflower florets, boil for 2-3 minutes until slightly softened.
- If using frozen cauliflower florets, defrost and boil for 30 – 45 seconds.
Drain caulifower well and salt to taste.
Heat oil in a frying pan over medium-high heat. In a small bowl, combine flour and water to make batter. Dip florets in the batter and fry until golden. Drain on absorbent paper towels.
In a small bowl or food processor, combine olive oil and lemon juice to make the latholemono. Whisk or puree until fully blended.
Serve cauliflower hot with latholemono sauce spooned over the top. Garnish with parsley.