Snack recipes Archives

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Double-corn nachos

5 minutes

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Giant baby marrow fritter

15 minutes

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2 hours 10 minutes

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30 minutes

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Asparagus-and-mozzarella phyllo tart

20 minutes

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10 minutes

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Horlicks chews

15 minutes

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Serves 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

500 g flour
1½ cups warm water
1 x 10 g sachet dry yeast
2 t salt
20 g baby spinach, roughly chopped
100 g cauliflowerflorets, roughly chopped
Sunflower oil, for frying
Maldon salt, to taste
Lemon wedges, for serving

Method

Mix the flour, water, yeast and salt. Fold in the baby spinach and cauliflower.
Heat the oil over a medium to high heat. Using a tablespoon, spoon the batter into the oil and fry in batches until golden brown and cooked through. Drain on kitchen paper and season with salt.
Serve with home-made pomodoro sauce and a wedge of lemon.

Cook's note: These little fritters are often made to celebrate saint’s feast days in Italy, but why be a martyr? Make them tonight.

Discover more cauliflower recipes here.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Rainbow Ricotta cakes with chipotle bacon

Bacon-and-“broccomole” dip

Double-corn nachos

Giant baby marrow fritter

Spinach-and-pistachio pesto

Potato samoosas with green chutney

Nachos with cheese sauce and jalapeños

Asparagus-and-mozzarella phyllo tart

Mexican cinnamon cookies

Ceviche with avocado and home-made tortilla chips

Horlicks chews

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Ingredients

Method