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Deep-fried cauliflower bites in a serving bowl.
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Deep Fried Cauliflower

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: cauliflower appetizers, Cauliflower side dishes, Cauliflower snacks, Cauliflower wings
Servings: 10 servings
Calories: 215kcal
Author: Anna

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.

Video

Notes

Best served within the first hour.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Sodium: 452mg | Potassium: 204mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 1mg