Crispy Tuscan Cauliflower Fritters with Shaved Pecorino Romano

Yield: 6-8 servings as an appetizer
Active time: 25 minutes
Start to finish: 1 hour, 10 minutes

2 eggs
1 cup sparkling water or club soda
1 cup flour
2 tablespoons grapeseed oil
2 tablespoons finely grated parmesan cheese
½ teaspoon cayenne pepper
Salt and freshly ground pepper to taste
1 head cauliflower, cut into florets
2 cups vegetable oil
1 cup extra virgin olive oil
½ cup shaved romano cheese

1. To make the batter, whisk together the eggs and sparkling water. Whisk in the flour, a little at a time, until smooth. Stir in the2 tablespoons grapeseed oil, parmesan cheese, cayenne pepper, salt and pepper. Cover the bowl with plastic and chill in the refrigerator for 30 minutes. If the batter is thick, thin it with a little additional water.
2. Bring a pot of salted water to a boil. Add the cauliflower and boil for 15 minutes. Drain and place in a mixing bowl. Use a potato masher to crush the cauliflower until broken into small pieces, but still chunky, and allow them to cool to room temperature.
3. Pour the vegetable and olive oils into a deep skillet, and heat the oil until it registers 375° on a frying thermometer.
4. Take the batter out of the refrigerator and stir in the mashed cauliflower. If the batter is very thick, thin it with a little water. Drop the batter by rounded tablespoonfuls into the hot oil, and fry until golden brown, turning once to brown both sides.
5. Drain on paper towels. Sprinkle with salt while they're hot. Serve warm, tossed with the shaved romano.