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Christmas regrets

This Christmas I didn’t want to look back and think ‘I could have eaten that’.

That meant that one of the few leftovers I had was cauliflower, hence this week’s recipe for cauliflower fritti with gorgonzola fonduta.

Translation: fried cauliflower with a cheesy fondue sauce - a dish perfect for a NYE pre-dinner snack while entertaining the crowds.

This week’s album: 
Weezer (The Blue Album) by Weezer

For me, this debut album sticks out as the band’s best work, even when pitted against their second album ‘Pinkerton’. It features a number of instantly recognisable hits that were responsible for Weezer’s fame. The whole album is a great listen with its feel good ‘Cali’ vibe.

Cauliflower power

You’ll find fritti all over Italy, with different regions specialising in different fritti things. The most well-known is fritto misto di mare (fried seafood) but we’ve also previously done a sweet fritti recipe made from custard.

This week it’s the turn of the humble cauliflower - a great vegetable that becomes truly incredible when deep fried in a crispy beer batter.

Cauliflower and cheese is a classic combo so we’re going to add a gorgonzola fonduta into the mix. This will provide a deeply satisfying, warm, soft and oozing contrast to the crunchy cauliflower.

We've previously done a fonduta with British asaparagus. That time it was with pecorino, not gorg.

Cauliflower fritti work particularly well with an aperitivo and, if you’re entertaining a crowd, can be made ahead of time to allow for other hosting duties. Just follow the steps below but fry the cauliflower for slightly less time. Leave them on a wire rack until you want to serve, then re-fry in batches until golden and crispy.

What you need

The below serves 6. It takes 25 mins to prep and 5 mins to cook.

1 cauliflower
100g plain flour
(plus extra for dusting)
100g cornflour
1 tsp baking powder
150ml beer
150ml sparkling water
Vegetable oil for deep frying
300g gorgonzola
200ml milk
1 pinch of cayenne pepper
Sea salt & black pepper

Ready, steady, cook

1. Bring a large pan of heavily salted water to the boil. Break the cauliflower into florets and prepare a large mixing bowl with iced water. Once the water is boiling, add the cauliflower florets (in batches if necessary) and cook for 5 mins. After 5 mins, transfer to the iced water for a few mins. Once cool, remove and pat dry on a tea towel.

2. In a large mixing bowl, combine the flour, cornflour, baking powder and a generous pinch of salt and pepper. Slowly add the sparkling water and mix well with a whisk to form a paste. Now add the beer until a liquid batter forms. Set aside.

3. Bring the milk to a simmer in a small saucepan and then add the Gorgonzola. Cook over a low heat for a couple of mins until the cheese has melted. Mix well with a spatula or whisk until smooth (you can even use a hand blender to create an extra-smooth fonduta). Add the cayenne pepper and a pinch of salt, mix through and check the seasoning, then set aside in a warm place.

4. In a heavy-bottomed saucepan, heat 5cm of vegetable oil until it reaches 180°c. No thermometer? Have a look here for a handy guide on knowing when your oil is ready for frying.

5. Dust the cauliflower florets in some plain flour and then dip in the beer batter. Drain any excess and then carefully transfer to the hot oil. Cook for a few mins, turning over halfway through. When golden brown, use a slotted spoon or spider to transfer to a cooling wire rack to drain the excess cooking oil. Serve immediately alongside the warm fonduta.

Final thought

I don’t want to end 2022 on bad terms with anyone. So if you feel hard done-by, if you could just apologise to me by Saturday that would be great.

See you in 2023.



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Eat My Words · Kew Gardens · Kew, TW9 · United Kingdom

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