Italian's deep-fry stuff? YUP! But - deep fried cauliflower? YUM! You don't know what you're missing until you've tried it!
You may be surprised to find out that Italians love to deep-fry almost as much as any tried and true American does...
I know my family has their favorites to fry, too!
And this antipasto recipe is just as tasty as it is easy to make!
Cut the head into small florets, and steam for a couple of minutes with a sprinkle of salt. DO NOT overcook them! Remove them from the pot and let them cool.
In a medium bowl, beat the egg, then add the flour and salt and pepper. Beat the mixture until it is smooth (it should be thick!) Then add the wine until the batter is fairly runny. Cover the bowl and let it rest for 20-30 minutes.
Heat the oil in a pan or deep-fryer until it reaches about 360 degrees (or until a small piece of bread sizzles when it hits the oil). Dip each floret into the batter and then drop into the hot oil. Deep-fry them until they are golden brown.
When you remove each piece from the oil, let them rest on a plate covered with a paper towel to drain them of any remaining oil. If you need more seasoning you can sprinkle them with additional salt, and serve them while they are still hot! Now those are some tasty veggies!