- 750-800g caulflower florets
- 330ml beer
- 2/3cup grated hard cheese (kefalograviera or similar)
- 2 tbsp chopped parsley
- 1 egg, beaten
- salt and pepper
- oil for frying
Boil the cauliflower florets in salted water for 2-3 minutes until slightly softened. Drain well.
In a bowl, add the beer, the cheese and the parsley, and then slowly add the flour, beating with a fork until the mixture turns into a batter, not too thick. Add the egg and a little bit of salt and pepper and mix well.
Dip each floret into the batter and fry in a deep pan with hot oil. Once browned, remove from the oil, place onto absorbent paper and serve.