8 cups chopped cauliflower
5 eggs, beaten
1 cup grated Parmesan cheese
1/4 chopped fresh parsley
1 TBSP salt
1/2 tsp ground black pepper
1/2 cup unbleached white flour
1/2 to 1 cup olive oil for frying
1. In a large pot of boiling water, blanch the cauliflower for about 5 minutes, until softened but still a little crisp. Drain well.
2. In a bowl, beat together the eggs, Parmesan, parsley, salt, pepper. Stir in the drained cauliflower. Sprinkle in the flour a little at a time, stirring until well mixed.
3. In a frying pan on medium-high heat, warm about 1/2 inch of oil until a drop of water immediately sputters and evaporates. If the oil begins to smoke, turn down the heat. Carefully lace heaping TBSPs of the batter into the pan and fry for about 3 minutes. Turn the fritters over and continue cooking for about 2 minutes, until golden. Drain on paper towels.
NOTE: Stir the batter well before frying each batch. Continue until all of the batter is used, making about thirty 3-inch fritters. They are good wither warm or at room temperature. If serving them warm, keep early batches in the oven at 200 degrees while frying the rest.