Best 2 Deep Fried Cauliflower Recipes
When it comes to creating a delightful and memorable dining experience, few dishes can match the crispy and flavorful allure of deep-fried cauliflower. This culinary masterpiece offers a symphony of textures and flavors, with its golden-brown exterior yielding to a tender and succulent interior, all while being enveloped in a delightful array of seasonings and spices. Whether served as an appetizer, a main course, or a side dish, deep-fried cauliflower has the remarkable ability to elevate any meal to new heights of culinary excellence. This article will delve into the art of preparing this delectable dish, providing a comprehensive guide to selecting the finest ingredients, mastering the perfect frying technique, and exploring a diverse range of seasonings and accompaniments to create a truly unforgettable deep-fried cauliflower experience.
Check out the recipes below so you can choose the best recipe for yourself!
DEEP-FRIED CAULIFLOWER WITH CRISPY DUKKAH COATING
Deep-fried cauliflower is a Middle Eastern specialty, so why not make it even more Middle Eastern and use a batter made with dukkah, the complex Middle Eastern condiment made with a mixture of nuts, seeds, spices and, in this version, chickpea flour. The batter is thin (you have the option of adding a bit more chickpea flour) but the cauliflower gets just enough of a coating to come out of the oil with a perfect thin crispy shell. Serve it with garlic-laced yogurt or with tahini sauce. In this recipe you have the option of using olive oil, which is traditional; but use a work-horse oil, not the expensive oil you reserve for drizzling and dressing salads.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together dukkah, cornstarch (or flour), baking powder and salt. Whisk in sparkling water. Depending on the consistency of your dukkah, the batter may seem thin, but try deep-frying a few pieces of cauliflower first to see if you want to thicken it with a little more cornstarch or flour.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing cauliflower from oil.
- Place a few pieces of cauliflower in batter and, using tongs, turn them over several times to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over with spider to make sure coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches. After first batch you can decide if you want to add a little more flour to batter.
- Using the spider, remove cauliflower from oil, allowing excess oil to drip back into pan, and drain on the towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 194 milligrams, Sugar 2 grams, TransFat 0 grams
DEEP FRIED CAULIFLOWER
I usually get these at my local farmers market at a little stand and they are wonderful but I can't get them to tell me the secret of their batter. But I created my own and I'm going to share. You can use any veggie you wish but I love cauliflower so thatt is what I use.
Provided by Babybuttons
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- wash and cut caulilflower into flowerettes and set aside.
- combine bisquick (or Pan cake mix) with water in small bowl.
- Add caulilflower to batter and evenly coat.
- Add to oil at 350 degrees.
- Cook unitil golden brown.
- Serve with ranch dressing as dip.
Tips:
- Use a food processor to grate the cauliflower quickly and easily.
- Be sure to squeeze out as much excess water from the cauliflower as possible before coating it in the batter. This will help the batter adhere better to the cauliflower and prevent it from becoming soggy.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Be sure to heat the oil to the correct temperature before frying the cauliflower. If the oil is too hot, the cauliflower will brown too quickly and the inside will be raw. If the oil is not hot enough, the cauliflower will absorb too much oil and become greasy.
- Fry the cauliflower in small batches so that it doesn't overcrowd the pan. This will help ensure that the cauliflower cooks evenly.
- Drain the cauliflower on paper towels before serving to remove any excess oil.
Conclusion:
Deep-fried cauliflower is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is also a great way to use up leftover cauliflower. With its crispy exterior and tender interior, deep-fried cauliflower is sure to be a hit with everyone at your table. So next time you're looking for a new and exciting way to cook cauliflower, give this recipe a try.
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