Deep fried cauliflower proves that vegetables can be just as indulgent as your favorite fried treats. Crispy, golden, and flavorful, these little florets will disappear fast, so make a big batch.
Ingredients you will need
Cauliflower:Â You'll need one medium head, cut into florets that will fry up nicely.
Salt
All-purpose flour:Â Used for both coating and the batter to give a crisp crust.
Garlic powder:Â Adds a savory note to the coating.
Cayenne pepper:Â Gives a gentle kick without overpowering the cauliflower.
Baking powder:Â Helps the batter puff up and stay light and airy.
Beer:Â Cold beer makes the batter crisp and adds tons of flavor. I used IPA for my batter, but lager will work as well.
Vegetable oil:Â Enough for deep frying, such as canola or sunflower oil, so the florets can float freely.
Cooking tips
Fry in small batches:Â Overcrowding the pot drops the oil temperature, causing uneven cooking and a less crisp coating.
Keep the batter cold until ready to use:Â Cold batter helps it puff up and stay light when fried.
Lower the cauliflower slowly:Â This prevents hot oil splashes and the florets from sticking to the bottom of the pot.
Drain well:Â Use paper towels or a wire rack to remove excess oil, which keeps the florets crunchy longer.
Adjust seasoning at the end:Â A small sprinkle of salt immediately after frying enhances the flavor.Â
How to Make Deep Fried Cauliflower Bites
Prep the Cauliflower:Â Bring a pot of salted water to a boil. Cook the cauliflower florets for about 3 minutes-tender on the outside but still firm in the center. Drain and let them cool.
Make the Dredge and Batter:Â Mix all dredging ingredients in a bowl and set aside. In another bowl, whisk together the batter ingredients until smooth. Cold beer makes the batter light and airy, giving the cauliflower an irresistible crunch.
Heat the Oil: Pour 4 inches (8 cm) of oil into a pot and heat to 180°C (350°F). No thermometer? Dip the end of a wooden spoon in the oil-bubbles around it mean it's ready.
Coat and Fry:Â Coat each floret in the dredging mixture, then dip into the beer batter, letting excess drip off. Fry in batches, giving each piece space to float freely. Cook until golden and crispy on all sides, then drain on paper towels.
Serve Immediately:Â For maximum crunch, serve right away. They stay crisp for 30-60 minutes, but honestly, they rarely last that long.
Serving ideas
Pair with dips:Â Garlic aioli, ranch, sriracha mayo, or even a simple yogurt dip add complementary flavors.
Sprinkle with toppings:Â Parmesan, smoked paprika, or chopped fresh herbs can take the snack to the next level.
Add a drizzle:Â Hot honey or a light balsamic glaze add a sweet or tangy twist.
Recipe
Deep Fried Cauliflower
Equipment
- 2 mixing bowls
- 2 large pots
- Whisk
- Knife
Ingredients
- 1 head cauliflower cut into florets
- Salt
For dredging
- 60 g (½ cup) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
Batter
- 120 g (1 cup) all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 250 ml (8.5 fl oz) cold beer
- Vegetable oil for deep frying such as canola or sunflower oil
Instructions
- Combine all the dredging ingredients in a bowl and mix well. Set aside.
- Bring a pot of salted water to a boil and cook the cauliflower florets for about 3 minutes. They should feel tender on the outside but still slightly firm in the center. Drain them in a colander and let them cool while you heat the oil and prepare the batter.
- Pour about 4 inches (8 cm) of oil into a pot and heat it to 180C (350F). If you don't have a thermometer, dip the end of a wooden spoon into the oil. When bubbles form around it, the oil is ready.
- For the batter, whisk together the flour, baking powder, and salt in a separate bowl. Pour in the cold beer and stir until the mixture is smooth with no dry ingredients left.
- Take a cauliflower floret, coat it in the dredging mixture, then dip it into the beer batter. Let any excess batter drip off.
- Lower the cauliflower slowly into the hot oil and fry until golden and crisp on all sides.
- Transfer the fried florets to a paper towel-lined plate to drain. Repeat with the remaining cauliflower, frying in batches so the pot doesn't get overcrowded. Each piece should have room to float freely; three or four pieces at a time works well.
- Serve the fried cauliflower immediately. They'll stay crisp for about 30 to 60 minutes.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Leave a Comment