- 1 small head cauliflower (1 3/4 pounds), cut into short 1/2-inch-wide florets
- Salt and pepper, to taste
- 1 cup flour
- 1 teaspoon baking powder
- 1 egg
- 1 cup sparkling water
- 1 tablespoon parsley, chopped
- Olive oil for deep frying (or a mixture of olive and canola oils)
Cook cauliflower in a 4- to 5-quart pot of simmering salted water, uncovered, until tender, 10 to 14 minutes. Drain well in a colander, then pat cauliflower dry. Let cool.
Mix flour with baking powder. Beat the egg and water together, and whisk in the flour mixture little by little until you have a homogenous batter. Add parsley and season with salt and pepper.
Add cauliflowers to the batter. As you add ingredients, fold everything together well with a spatula until the cauliflower and batter mixture is quite uniform.
Now heat abundant oil in a pan, at least one inch (3 cm) deep. When the oil is hot (350 F) drop spoonful of the cauliflower batter into abundant hot oil, keeping them well spaced. Deep fry until golden brown, proceeding in batches if need be, and transferring the fritters as they are done to a tray lined with paper towels or (my preference) a cooling rack placed over a baking sheet.
Serve hot, sprinkled with some additional salt if you like.