Best Fried Cauliflower Ever
I can eat an entire head of this fried cauliflower by myself. This is my mother's recipe and I've tried others but this is definitely the best.
I can eat an entire head of this fried cauliflower by myself. This is my mother's recipe and I've tried others but this is definitely the best.
- Carbohydrate 66.4091181329692 g
- Cholesterol 881.415000112498 mg
- Fat 106.17775345977 g
- Fiber 5.66927687852686 g
- Protein 34.2062357772246 g
- Saturated Fat 35.1836855660955 g
- Serving Size 1 1 Serving (570g)
- Sodium 1257.31119672284 mg
- Sugar 60.7398412544423 g
- Trans Fat 8.64495418935838 g
- Calories 1338 calories
Step-by-step
- Heat oil in skillet.
- Prepare battering station with one bowl of mixed egss and one bowl of flour, salt, pepper, and parsley.
- Cut cauliflower into medium sized pieces, dip into flour, then egg, then flour again.
- Place in hot oil but make sure oil isn't too hot; each piece should cook about 6 minutes in oil.
- Turn each piece 2-3 times depending on the shape of the piece.
- Salt immediately after removing from oil and placing on paper towel to absorb excess oil.
Choosing the Right Skillet
Deep frying vegetables requires thermal mass to prevent sudden oil temperature drops. Heavy cast iron or enameled Dutch ovens hold heat far better than thin aluminum pans, maintaining a stable 350 degrees Fahrenheit when cold florets enter the oil. Standard home burners struggle to recover heat quickly, so crowd control matters; fry in small batches of three or four pieces to keep the oil bubbling steadily rather than simmering the coating.Executing the Double-Coat Method
Standard single-layer batters slide off high-moisture brassica vegetables instantly. Dredging florets first in flour, dipping them into beaten eggs, and returning them to the dry mix creates a thick, interlocking crust that seals the interior moisture inside. Shake off excess flour before the egg dip to prevent clumping, which creates gummy pockets that resist crisping during the six-minute cook time.Managing Yield and Scaling
Four cups of vegetable oil provides sufficient depth for shallow frying medium-sized florets without submerging them completely. Doubling this recipe requires swapping a standard skillet for a wide-diameter pot, ensuring oil depth remains at least two inches while preventing crowded items from steaming instead of crisping.
