Relishing a south Italian street food

Rome: This simple veggie dish is a delicious idea for a snack, antipasto, or a light meal served with salad.

Food writer Silvana Lanzetta shows us how it’s done.Cauliflower pancakes (frittelle di cavolfiore) were my father’s favourite, and I wholeheartedly agree with

him. They’re simple, quick and delicious. It’s obviously a peasant dish, but one that could be served at a party today.

A typical street food from Southern Italy, we call them frittelle or zeppole. You can find all sorts: with seaweed, pumpkin flowers, whitebait… you name it, we make it! And we love them.

Children love them, because of their mild taste. Adults love them, because they’re delicious. And this way, everyone eats more veggies!

Instructions: 1. To prepare your cauliflower pancakes, start by removing the leaves from the cauliflower, then

cut it in small florets and wash it thoroughly under running water. 2. Bring a large pot of lightly salted water to the boil. Cook the cauliflower until soft. Drain it. 3. With a fork, mash the florets roughly. If you preferring a softer pancake, you can puree it in a food processor. 4, Tip it into a large bowl. Stir in the eggs, grated

cheese, cubed cheese, and milk. Season to taste. 5. Sift in the flour little by little, stirring well as you add it.

You want a soft batter, but not too runny. 6. Heat some vegetable oil in the pan. Be sure that it’s really hot.

Spoon the batter into the pan, creating several small pancakes. Fry for a couple of minutes on each side until

they are a bright golden colour. Set them on a tray lined with kitchen paper to absorb excess oil.

Tip: Cauliflower pancakes are delicious both hot or cold. Serve them with a green salad, seasoned with extra-virgin olive oil and lemon.

Silvana Lanzetta was born into a family of pasta makers from Naples and spent 17 years as a part-time apprentice in her grandmother’s pasta factory. She specializes in making pasta entirely by hand and runs

regular classes and workshops in London.