BONITO CAULIFLOWER FRITTERS with a bonito belly salad

BONITO CAULIFLOWER FRITTERS with a bonito belly salad
September 27, 2022 Sarah

Dish created by STEPHEN LA ROSA, for The White Sheep.


For the Fritters

750g cauliflower, roughly chopped

1 clove of garlic, sliced

150g potato flour

2 eggs

250g Ortiz Bonito del Norte fillets

Small bunch of parsley, chopped

Small bunch of chives, chopped 

1 lemon’s worth of zest


For the Salad

150g Ortiz Ventresca Bonito del Norte belly

Rocket leaves or your preferred salad greens

2 tbsp golden raisins

2 tbsp almond flakes

Parsley leaves and chive tips 

Perello Caperberries, to garnish


For the Vinaigrette

1 tbsp Il Tinello white wine vinegar 

3 tbsp Ursini extra virgin olive oil

1 tsp Moutarde de Pommery Dijon mustard

Salt + pepper to taste


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Remove the outer leaves and roughly chop a medium cauliflower. Add it to a food processor, along with the chopped garlic and pulse until coarse. 

Add the eggs, salt, pepper and potato flour. 

Pulse to combine. In a bowl, fold in the flaked bonito along with parsley, chives and lemon zest. Optionally, fry off a small amount of batter to check for seasoning. 

Heat up a non-stick pan over medium heat and add a generous glug of olive oil. 

Form the mixture into roughly 50g balls and sauté for 2-3 minutes on each side until nicely browned. 

Lay out onto a tray and keep warm in an oven set to 120C until ready to plate. 

For the salad combine olive oil, white wine vinegar and mustard along with salt and pepper. 

Dress the remaining salad ingredients with your vinaigrette and serve alongside the bonito fritters.