Why is everything better when it is deep-fried?

Recently I had some friends over for dinner and as an appetiser we had cauliflower fritters. Wow! I had never made them before but they were so good. The Italians really know what they are doing when it comes to food. They are so simple to make, and you can eat at room temperature if you need to, but once you taste them piping hot believe me they won't last that long! When it comes to deep-fried food this is the way to go. If you make sure the oil is nice and hot the cauliflower won't absorb a lot and it's much healthier. Better than a deep-fried Mars Bar!

Cauliflower Fritters
Frittelle Di Cavolfiore

1 small cauliflower, divided into florets
oil for deep-frying (olive oil if you can)
3/4 cup plain flour
2 eggs
1 cup breadcrumbs
2 tablespoons finely grated parmesan
Salt and freshly ground pepper

Par-cook the cauliflower in boiling water, or in the microwave, until almost tender. Drain, allow to cool, then pat dry with a clean cloth or paper towels. In a large frying pan or saucepan pour the oil to a depth of about 4cm and place over medium-high heat.

Season the flour with pepper and place in a shallow bowl. Mix together the breadcrumbs and parmesan also in a shallow bowl. Beat the eggs lightly with a fork.

When the oil is hot enough to make the cauliflower sizzle (and not before), dredge each floret in flour, dip in egg, allowing the excess to drip off, then dip in breadcrumbs. Fry on both sides until golden brown, about 4 minutes, turning once. Drain briefly on paper towels. Sprinkle with salt and serve!