Grandma Nickie's Deep Fried Cauliflower

Grandma Nickie's Deep Fried Cauliflower

mnmoose5 0

"My Grandma Nickie used to make this 'treat' and we could never get enough. After many attempts, I've managed to copy her. Both my boys asked me to teach them to make it."
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25 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Toss cauliflower florets with salt in a bowl. Stir egg and vegetable oil together in a bowl; whisk flour and milk into egg mixture until batter is smooth. Working in batches, drop several pieces of cauliflower into batter and stir to coat.
  3. Working in batches, fry battered cauliflower pieces in preheated oil until they rise to the top of the oil and float, 2 to 4 minutes. Carefully turn pieces over and continue frying until golden brown, about 2 minutes more.


  • Cook's Note:
  • You may want to fry longer for a darker, crunchy cauliflower, depending on your preference.
  • Once I get the first batch in the fryer I drop more pieces in the batter so that the batter coats and sticks a little better. My family loves this with fish.
  • Nutrition:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



My mother used to make fried cauliflower for us. However, she used bread crumbs. I use seasoned bread crumbs, omit the flour and add a homemade seasoned salt to the egg/milk mix without extra...

Just tried this recipe and it was very bland, not any flavor at all.