Try cauliflower breadsticks stuffed with anchovies in crispy breadcrumbs. This is a great snack! Real gourmets can add a sprig of dill or a slice of mozzarella to the anchovies.

Cauliflower Breadsticks with Anchovies

CAULIFLOWER BREADSTICKS

Ingredients (~ 20 pieces)

FOR THE DOUGH

  • ~ 800 g of Cauliflower
  • 20 pcs Anchovy fillet
  • 1 Large Egg (or 2 small)
  • 100 g Breadcrumbs
  • 60 g grated Parmesan Cheese
  • 1 Garlic Clove
  • Nutmeg
  • Salt
  • Black Pepper

For breading

  • 2-4 Eggs
  • ~ 200 g Breadcrumbs
  • ~ 100 g Flour
  • Vegetable oil for frying

INSTRUCTIONS

Remove anchovies from oil, leave to drain on a strainer.

Remove the stalk from cauliflower, cut the cauliflower into small twigs. Boil the cauliflower in salted water for 10-12 minutes. Fold into a colander and leave to drain. Crush the boiled cabbage with a fork, put in a large bowl. Add the egg to the cabbage, season with pepper and salt. Grate a garlic clove into the dough, season with nutmeg. Add grated parmesan and mix thoroughly with a fork, add 100 g of breadcrumbs, and stir.

Take a spoon of dough, press the dough into a flat pancake in your hand. Put anchovy fillet in the center of the pancake, cover with dough, and roll into a bar. Put it on a board sprinkled with flour. Form all the sticks.

Beat eggs for breading with a fork. Add a little cold water, at the rate of 2 tablespoons of water per egg. Roll the bars in flour from on all sides, then dip in beaten eggs and then roll in the ground breadcrumbs. Repeat breading in egg and breadcrumbs. Put the prepared bars on a board sprinkled with flour. Prepare all the breadsticks.

Heat vegetable oil in a deep pan to 180 degrees.

    How to find out the temperature of frying oil without a thermometer?
      Throw a pinch of flour into the heated oil, if it foams, then the oil has reached the required temperature.

    Fry the breadsticks in vegetable oil until golden brown on all sides.
    Remove the breadsticks on a paper towel, sprinkle with fleur-de-sel.

    Cauliflower Breadsticks with Anchovies
      Try cauliflower breadsticks stuffed with anchovies in crispy breadcrumbs.

      Cauliflower Breadsticks with Anchovies

      Servings: 20 pc

    Ingredients

      FOR THE DOUGH
    • ~ 800 g of Cauliflower
    • 20 pcs Anchovy fillet
    • 1 Large Egg (or 2 small)
    • 100 g Breadcrumbs
    • 60 g grated Parmesan Cheese
    • 1 Garlic Clove
    • Nutmeg
    • Salt
    • Black Pepper
    • FOR BREADING
    • 2-4 Eggs
    • ~ 200 g Breadcrumbs
    • ~ 100 g Flour
    • Vegetable oil for frying

    Instructions

    1. Remove anchovies from oil, leave to drain. Cut the cauliflower into small twigs. Boil the cauliflower in salted water for 10-12 minutes. Leave to drain. Crush the boiled cabbage with a fork, add the egg, season with pepper and salt. Grate a garlic clove into the dough, season with nutmeg. Add grated parmesan and mix, add 100 g of breadcrumbs, and stir. Take a spoon of dough, press the dough into a flat pancake in your hand. Put anchovy fillet in the center of the pancake, cover with dough, and roll into a bar. Form all the breadsticks. Beat eggs for breading, add a little cold water, at the rate of 2 tbsp of water per egg. Roll the sticks in flour, then dip in beaten eggs and then roll in the ground breadcrumbs. Repeat breading in egg and breadcrumbs. Prepare all the sticks.
    2. Heat vegetable oil in a deep pan to 180 degrees. Fry the breadsticks until golden brown on all sides. Remove on a paper towel, sprinkle with fleur-de-sel.
      cauliflower breadsticks, cauliflower with anchovies, mediterranean diet