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Kounoupidi me Hylo (Fried Cauliflower in batter)

CAULIFLOWER

This is a recipe which my mother used to prepare for us.

When we were children and could not find anything sweet to eat, we loved adding sugar on it and ate it as a dessert.

I do not remember what ingredients she added but I tried to recreate it giving it my tweak by adding some cheese in the batter.

Kounoupidi me Hylo (Fried Cauliflower in batter), recipe by Ivy

Ingredients:

600 – 700 gr. cauliflower
1 cup of grated cheese such as kefalotyri, feta, halloumi or parmesan
For the batter:
1 egg white
1 cup all purpose flour
¼ cup corn flour (starch)
½ tsp salt
White pepper
½ cup beer
2 tbsp olive oil
1 tbsp lemon juice
Cold water
Olive oil for frying

Directions:

Cut each cluster from the core, leaving a little of the stem with each cluster.
Place water in a saucepan, bring to the boil, add the cauliflower pieces and cook for about 10 minutes. Drain and allow to cool.
Make batter. Beat one egg white into meringue.
In a bowl add the flour, corn flour, salt and pepper, the beer, the olive oil and lemon juice and start mixing adding some cold water until you have a thick batter.  Mix in the cheese. Finally add the egg white and mix.
Heat the olive oil.
Coat the cauliflower with batter mix and fry until golden brown.
Place on kitchen paper to absorb excess oil.
Kopiaste and Kali Orexi,

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6 Responses

  1. Peter M

    I’ve never heard of adding cheese to the batter. I shall have to try this method.

    Also, I love kounoupidi.

  2. Ivy

    Actually, my mother used to do it without the cheese. I forgot to mention that the cheese was my addition to the recipe.

  3. Mona

    Hi Ivy, I always make a slightly different kind of these cauliflower fritters. Shall try your version with cheese too sometime, thnx for sharing..

    http://www.monaafzal.wordpress.com

  4. Ivy

    Thanks Mona for stopping by. Hope you’ll like them.

  5. JennDZ - The Leftover Queen

    This is somethng my Calabrese grandmother used to make – we had it with marinara. I also love it the Lebanese way, served with Tahini.

  6. Ivy

    I would like to know how you make the marinara. Shall check on your site to see if you have the recipe. I also love tahini and I make a tahini dip. I don’t know if that would do.

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