Separate the cauliflower into bite size florets and boil in salted water until tender, about 8 minutes. Drain, and set aside.
In a large bowl, beat the eggs. Add the water, flour, baking powder, and salt and stir until well combined. You are looking for the consistency of a pancake batter. Stir in the cauliflower chunks and toss to coat in the batter.
Cover the bottom of a large, wide skillet with enough oil to reach the depth of 1 cm (about 1/2 inch). When the oil is hot, drop heaping spoonfuls of batter into the pan. I fry six crispeddi at a time. You can place them close together as they will not stick together.
Fry until golden and crisp, about 3 minutes per side. Transfer to a plate covered in paper towels to soak up excess oil.
I enjoy large chunks of cauliflower in my crispeddi, but if you have fussy eaters you may choose to further chop the cauliflower into smaller chunks after boiling it and allowing it to cool slightly.
These fritters are best eaten hot right out of the pan. However, if you have leftovers you can enjoy the next day by warming them in a 350F oven for about ten minutes. They will crisp up again.
The recipe I shared is my mom's authentic recipe and is quite simple. You can customize it by adding fresh chopped parsley, a handful or grated Parmigiano cheese or even chopped green onions to the batter.
Please note that the nutritional information provided is approximate and may vary according to exact portion size.