Sandra Campo sprinkles these fritters with grated pecorino romano cheese while they're still hot, allowing the cheese to meld with their crisp exterior. She also uses the batter to make fritters with swiss chard; just blanch the chard in salted water, drain, and rinse. Form small handfuls of chard into balls, squeeze out excess liquid, dip in batter, and fry as instructed below.
- 1 large head cauliflower, cored and cut into 2"–3" florets
- 2 1⁄2 cups finely grated pecorino romano cheese
- 2 1⁄2 cups flour
- 2 cloves garlic, finely chopped
- 2 eggs
- Freshly ground black pepper
- Olive oil