Frittelle Dolci di Cavolfiore | Sweet Cauliflower Fritter Dessert Recipe
Updated: Mar 18
Cauliflower for dessert? Yep! In Sicily, they make these fried vegetable treats which are unbelievably yummy despite a surprisingly low amount of added sugar. It might sound weird, but if you try them we guarantee you’ll find these fritters to rival the best donuts you’ve ever had!
Watch the Pasta Grammar video where we make this cauliflower dessert here:
FRITELLE DOLCI DI CAVOLFIORE RECIPE
Makes: About 30 fritters
Cook Time: 1 hour
For this recipe, you will need:
17.5 oz. (500g) boiled cauliflower florets (note that the cauliflower should be weighed after cooking. While you will likely only need about half a large head of cauliflower, we recommend cooking a whole one to be safe)
1 1/4 cup (150g) all-purpose flour
1 tbsp (12g) white granulated sugar, plus extra for dusting the finished fritters
1 tsp (5g) vanilla extract, or to taste
2 tsp (9g) baking powder
Oil for frying (we use extra virgin olive oil, but feel free to substitute)
Potato masher or ricer
Deep frying pan
Bring a large pot of water to a boil and salt it generously. Trim a head of cauliflower into florets and boil them until fork tender—about 10-12 minutes. Drain and let cool. Weigh out 500g of the boiled cauliflower. Set the rest aside for use elsewhere (maybe make a delicious and easy Tuscan bruschetta!)
Place the cauliflower into a mixing bowl and mash it with a potato masher or ricer. Add the flour, egg, sugar, vanilla extract, and baking powder. Mix all together into a very thick paste.
Fill a deep frying pan with 1-2 inches of oil and bring up to high temperature. Drop a small morsel of the batter in to see if the oil is hot enough. If it starts to bubble and fry immediately upon contact, the oil is ready. Lower the heat to medium/low before beginning to fry.
Scoop a heaping spoonful of “dough” out of the bowl. Use a second spoon to gently scrape it out into the oil. Repeat to add more fritters, but do so in batches so as not to crowd the pan. Turn the fritters often as they cook, until they are golden brown on all sides. Remove with a slotted spoon to a paper towel to drain. Repeat until all of the dough is cooked.
Spread sugar on a small plate and lightly dust each fritter before serving fresh.
Want to try another vegetable-based dessert? Once again, the Sicilians have you covered with their zucchini-filled tarts! While you've got the frying oil hot, why not try your hand at a real eggplant Parmigiana?