"Tender bits of cauliflower are battered and deep-fried. Great for appetizers." — MARY A. PUTMAN
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cauliflower, broken into small florets
oil for deep frying
My mom made this for me as a child, but being southern she fried it in seasoned flour. It has a wonderfull nutty flavor when fried this way. Bread crumbs do not do it justice, but everything else in the recipi is like mom used to make.
This recipe as written is very bland. Not good fried with cracker crumbs. Like another reviewer, add Parmesan, I added garlic salt instead of garlic powder, and also the onion powder and a little cayenne to FLOUR mixed with Panko breadcrumbs for added crispiness. Much better with these additions.
I must preface by saying while I have not made this exact recipe as listed, fried cauliflower is one of the most requested dishes in my house among my 3 kids!! My teen sons' friends even beg for this dish! My family could go through an entire head of cauliflower (ONLY when cooked this way) in <5 minutes! Half of it is usually eaten before all is cooked. But enough fluff, onto the important stuff -- I make it as many others have suggested here, with seasoned bread crumbs and usually a small shake or two of cayenne into crumbs as well, and sometimes parmesan if I think of it. The prep gets messy, so I suggest getting all ready ahead of time as opposed to production-line style, which I tend to do when rushed. Have a towel on hand to keep wiping your fingers or all the wet crumby goo will stick and end up as floating fried lumps in your pan. I often need to mix up more of the coating, so keep the ingredients handy if you do not prep all florets in advance. Be careful not to burn the oil when frying in batches. If necessary, discard dark oil, wipe pan out with a paper towel and heat new oil to finish. ***One of THE most important steps is to be SURE you (sea) salt & (fresh cracked) pepper this immediately after you put it on the paper towels to drain so the flavor pops. Do this while hot and this, too, will be a new family favorite!
Instead of the cracker crumbs, I used flour seasoned with garlic powder, salt, pepper, and paprika. They came out perfect!
My MIL makes something like this only using Italian bread crumbs. Do a flour, egg, breadcrumb technique and it should stay on better. After it cools (after frying) mix with a LOT of minced garlic, a bunch of diced parsley and Good Seasons salad dressing mix (prepared). I've never made it but have watched. It is YUMMY!
this was pretty bland so I put some parmesan cheese into the breading and also some garlic powder and onion powder....not bad after it was doctored up....
I made fried cauliflower for first time. Turned out great, but I used a mix of Italian bread crumbs, flour and panko bread crumbs. I also put in the bread crumb mixture garlic powder, onion powder, ground pepper, paprika and this great shallot salt we get from local spice store. Another tip, throw a pinch of sea salt as they're draining on paper towels. Everyone loved it, even Coby the wonder dog! Yum.
P.S. I think it's the reviewers who give this recipe low stars who have no flair for seasoning. Of course it's going to be bland if you add no seasoning. Take a risk and create ... most of all enjoy!
After hearing a couple of friends tell me how good fried cauliflower was I decided to try this. I tried it this way and also tried it using the beer batter from the beer battered onion rings recipe on this site. They were both good but the beer battered ones were my fave!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
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