Entertaining Italian

Cauliflower fritters with Gorgonzola besciamella

Name: Cauliflower fritters with Gorgonzola besciamella
Yield: 6
Cuisine: /italian
Ingredients: Sunflower oil, to deep-fry; 1 cauliflower, cut into florets, a few outer leaves reserved, blanched, refreshed; 1/2 bunch flat-leaf parsley, leaves picked; 1 radicchio, cut into thin wedges; 4 cups (1L) milk; 1 onion, quartered; 4 garlic cloves, halved; 50g unsalted butter; 1/3 cup (50g) plain flour; 100g gorgonzola dolce (substitute other blue cheese), crumbled, plus extra thinly sliced to serve; 1 cup (150g) self-raising flour, sifted; 1 tbs cornflour, sifted; 1/2 tsp bicarbonate of soda, sifted; 325ml sparkling water, chilled

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by Charlotte Binns-McDonald

Aug 08, 2018

Besciamella is the Italian version of bechamel. Italians use this white sauce in lasagne, poured over vegetables and baked with pastas. Adding an Italian cheese favourite, Gorgonzola, makes this a moreish starter.

Sunflower oil, to deep-fry
1 cauliflower, cut into florets, a few outer leaves reserved, blanched, refreshed
1/2 bunch flat-leaf parsley, leaves picked
1 radicchio, cut into thin wedges

Gorgonzola besciamella

4 cups (1L) milk
1 onion, quartered
4 garlic cloves, halved
50g unsalted butter
1/3 cup (50g) plain flour
100g gorgonzola dolce (substitute other blue cheese), crumbled, plus extra thinly sliced to serve

Batter

1 cup (150g) self-raising flour, sifted
1 tbs cornflour, sifted
1/2 tsp bicarbonate of soda, sifted
325ml sparkling water, chilled

Method

1.

For the besciamella, place milk, onion and garlic in a saucepan over medium-high heat and bring to just below the boil. Remove from heat and set aside for 15 minutes to infuse. Melt butter in a separate saucepan over medium-low heat. Add flour and cook, stirring, for 2 minutes or until thickened. Strain infused milk through a sieve into a jug, discarding solids. Gradually whisk hot milk into butter mixture until smooth. Reduce heat to low and cook, stirring constantly, for 3 minutes or until thickened, then stir through crumbled gorgonzola. Cover surface directly with plastic wrap and set aside.
2.

For the batter, combine flour, cornflour and bicarb in a bowl. Gradually whisk in sparkling water until just combined.
3.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches, dip cauliflower and leaves in batter, shaking off excess, and deep-fry, turning halfway, for 90 seconds or until golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining florets and leaves. Carefully deep-fry parsley (stand back; it will spit) for 2 seconds to crisp, then remove with a slotted spoon and drain on paper towel.
4.

Place bechamel in a serving bowl, arrange cauliflower and radicchio on a serving platter and scatter with crisp parsley. Serve with extra gorgonzola