Ingredients

Method

• 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

Method

Ingredients

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.