Pettole (spinach-and-cauliflower fritters) with pomodoro sauce
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 12
- Easy
- Dairy free
- 15 minutes
- 10 minutes
- Woolworths Villiera Chenin Blanc Sauvignon Blanc 2015
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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 cauli flower florets, roughly chopped
- Sun flower oil, for frying
- Maldon salt, to taste
- Lemon wedges, for serving
Cooking Instructions
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.
Comments