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

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

  • 12
  • Easy
  • Dairy free
  • 15 minutes
  • 10 minutes
  • Woolworths Villiera Chenin Blanc Sauvignon Blanc 2015

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 cauliflower florets, roughly chopped
  • Sunflower 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.

Discover more cauliflower recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes

Comments