BATTER DIPPED DEEP FRIED CAULIFLOWER
Great appetizer or snack. The breading is not too heavy. The only time I've seen guys eat cauliflower during a football game is when it's this recipe.
Provided by Parsley
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat fryer oil to 375.
- Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
- In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
- Place flowerets into egg mixture and toss (or shake baggie) to coat well.
- Remove and place into flour mixture and toss (or shake baggie) to coat well.
- Fry in batches for 4 - 6 minutes or until golden brown.
- Drain on paper towels and lightly salt.
- *Serve w/ dipping sauces such as marinara, ranch or blue cheese.
Nutrition Facts : Calories 172.5, Fat 2.8, SaturatedFat 1, Cholesterol 63.8, Sodium 177.6, Carbohydrate 29.4, Fiber 3, Sugar 2, Protein 8
GRANDMA NICKIE'S DEEP FRIED CAULIFLOWER
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.
Provided by mnmoose5
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Heat frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 27.5 g, Cholesterol 41.1 mg, Fat 18.2 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 3.1 g, Sodium 185.3 mg, Sugar 5.2 g
DEEP FRIED CAULIFLOWER
I usually get these at my local farmers market at a little stand and they are wonderful but I can't get them to tell me the secret of their batter. But I created my own and I'm going to share. You can use any veggie you wish but I love cauliflower so thatt is what I use.
Provided by Babybuttons
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- wash and cut caulilflower into flowerettes and set aside.
- combine bisquick (or Pan cake mix) with water in small bowl.
- Add caulilflower to batter and evenly coat.
- Add to oil at 350 degrees.
- Cook unitil golden brown.
- Serve with ranch dressing as dip.
FRIED WHOLE CAULIFLOWER WITH CREAMY LEMON DIPPING SAUCE
Cauliflower takes center stage in this deceptively simple dish that could be served as an entree or as a side to your favorite roasted chicken or turkey. By frying the cauliflower whole, it turns a deep golden color and becomes perfectly tender in a fraction of the time it would take if you were to roast it. We add a creamy lemon dipping sauce that adds just the right amount of zip.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk together the mayonnaise, lemon zest and juice, parsley and a large pinch of salt and pepper in a medium bowl until smooth. Refrigerate while you fry the cauliflower.
- Fill a large, deep stockpot halfway with oil and heat to 375 degrees F over medium-high heat. Set a cooling rack over a baking sheet.
- Gently lower the cauliflower into the hot oil with a large spider or large slotted spoon. This might splatter so be very careful once the cauliflower is in the oil. The cauliflower might not be fully submerged, but that is okay. Cook until the cauliflower is golden brown and you can easily insert a paring knife into one of the florets, 5 to 7 minutes, carefully flipping the cauliflower halfway through the cooking time.
- Lift the cauliflower out of the hot oil using the large spider or slotted spoon and transfer to the cooling rack. Season liberally with salt. Allow the excess oil to drip away before putting the cauliflower onto a large serving platter. Serve alongside the creamy lemon sauce.
CHICKEN-FRIED CAULIFLOWER
Who needs meat? This unique twist on classic chicken-fried steak gives vegetarians an indulgent main course that will make even meat-eaters a little jealous.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the gravy: Melt the butter, in a medium saucepan, over medium heat. Sprinkle in the flour, and cook, whisking, until the flour is smooth and a deep golden brown, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, whisking to remove any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Remove from the heat, cover to keep warm. Reheat before serving, adding water by the tablespoon to thin it, as desired. Stir in the chives right before serving.
- For the cauliflower: Preheat the oven to 250 degrees F. Trim the base of the core from the cauliflower and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Set aside.
- Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl. Pour in 3 tablespoons of the milk and use your fingers to work it in, making a shaggy flour mixture. Whisk together the eggs and the remaining milk in another shallow bowl. One at a time, dredge each cauliflower steak, and the 1-inch pieces, in the flour mixture, dip in the egg mixture, and then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack on a rimmed baking sheet.
- Set another rack on a rimmed baking sheet. Heat about 1-inch of oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. Fry the steaks, one at a time, with some of the smaller pieces until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished cauliflower steaks to the rack on the baking sheet, season lightly with salt and keep warm in the oven while you continue frying the remaining cauliflower in batches.
- Serve hot with the warm gravy.
CURRIED CAULIFLOWER FRITTERS
This is a really unusual but delicious way to eat cauliflower. The Japanese are brilliant at making lovely crispy batter for their tempura, so while I was over there recently I wanted to discover their secret. It turns out there are lots of different techniques, such as using cornstarch instead of flour, or ice-cold sparkling water instead of tap water. In this recipe I'm going to use beer, though, as it gives such a nice color and goes well with the spices. However, the best advice I was given is to fry the fritters in small batches and eat them straightaway, so they're crunchy and hot. PS This batter recipe can be used for all sorts of things, like fish fillets or thin chicken strips or any finely cut vegetable. You can leave the spices out if you prefer it plain.
Provided by Jamie Oliver
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
- Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
- Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
- Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CAULIFLOWER TEMPURA
A healthy, Japanese-style snack
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
- Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
- Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.
Nutrition Facts : Calories 253 calories, Fat 19 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.09 milligram of sodium
COUNTRY-FRIED CAULIFLOWER STEAKS AND GRAVY RECIPE BY TASTY
Here's what you need: cauliflower, salt, unsalted butter, medium shallot, garlic, cremini mushroom, fresh sage, fresh thyme, all-purpose flour, whole milk, freshly ground black pepper, cornstarch, garlic powder, onion powder, paprika, large eggs, canola oil, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 "steaks."
- Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
- Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
- Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
- Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
- In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
- In a separate shallow dish, whisk to combine the eggs with the remaining milk.
- Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
- Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
- Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
- Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
- Enjoy!
Nutrition Facts : Calories 789 calories, Carbohydrate 101 grams, Fat 33 grams, Fiber 11 grams, Protein 26 grams, Sugar 16 grams
EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY
Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
- In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
- In a medium bowl, add half of the spice mix to the flour.
- Add the cornstarch and mix.
- In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
- Pour the remaining spice mix over the cauliflower florets and mix.
- Pour the milk mixture over the cauliflower and mix well until they are coated.
- Cover with plastic wrap and chill for 1 hour minimum.
- Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
- Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
- Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
- Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams
GENERAL TSO'S CAULIFLOWER
Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels., For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth., In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes., Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.
Nutrition Facts : Calories 584 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1628mg sodium, Carbohydrate 97g carbohydrate (17g sugars, Fiber 5g fiber), Protein 11g protein.
DEEP-FRIED CAULIFLOWER WITH CRISPY DUKKAH COATING
Deep-fried cauliflower is a Middle Eastern specialty, so why not make it even more Middle Eastern and use a batter made with dukkah, the complex Middle Eastern condiment made with a mixture of nuts, seeds, spices and, in this version, chickpea flour. The batter is thin (you have the option of adding a bit more chickpea flour) but the cauliflower gets just enough of a coating to come out of the oil with a perfect thin crispy shell. Serve it with garlic-laced yogurt or with tahini sauce. In this recipe you have the option of using olive oil, which is traditional; but use a work-horse oil, not the expensive oil you reserve for drizzling and dressing salads.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together dukkah, cornstarch (or flour), baking powder and salt. Whisk in sparkling water. Depending on the consistency of your dukkah, the batter may seem thin, but try deep-frying a few pieces of cauliflower first to see if you want to thicken it with a little more cornstarch or flour.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing cauliflower from oil.
- Place a few pieces of cauliflower in batter and, using tongs, turn them over several times to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over with spider to make sure coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches. After first batch you can decide if you want to add a little more flour to batter.
- Using the spider, remove cauliflower from oil, allowing excess oil to drip back into pan, and drain on the towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 194 milligrams, Sugar 2 grams, TransFat 0 grams
ITALIAN DEEP FRIED CAULIFLOWER
Make and share this Italian Deep Fried Cauliflower recipe from Food.com.
Provided by gojenni714
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the cauliflower in a bowl of salted water. In a mixing bowl, beat the egg. Season and beat in the flour. The mixture will be very thick. Add the wine. If necessary add more to make a fairly runny batter. Cover and allow to rest for 30 minutes.
- Steam or boil the cauliflower until just tender, do no overcook. Cut it into small florets when cool.
- Heat the oil until a small piece of bread sizzles as soon as it is dropped inches (About 360° F) Dip each cauliflower piece into the batter before deep frying until golden brown.
- Remove from the oil with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and serve warm.
Nutrition Facts : Calories 220.3, Fat 2.1, SaturatedFat 0.6, Cholesterol 46.5, Sodium 83.6, Carbohydrate 35.5, Fiber 5, Sugar 4.6, Protein 8.9
FRIED CAULIFLOWER
Make and share this Fried Cauliflower recipe from Food.com.
Provided by kittycara
Categories Lunch/Snacks
Time 35m
Yield 3 pies, 5 serving(s)
Number Of Ingredients 6
Steps:
- Cut up head of cauliflower into bite size chunks.
- Break eggs into small bowl and mix with small amount of water.
- In another bowl mix cornmeal and salt.
- Heat oil to medium heat.
- Place a few pieces of cauliflower in egg mix and drip off excess.
- Place egg dipped cauliflower into cornmeal.
- Shake off excess cornmeal.
- Place breaded cauliflower into hot oil.
- Fry until light golden brown.
- Enjoy.
Nutrition Facts : Calories 947, Fat 89.8, SaturatedFat 11.9, Cholesterol 37.2, Sodium 294.8, Carbohydrate 34.1, Fiber 5, Sugar 2.5, Protein 6.5
FRIED CAULIFLOWER
Tender bits of cauliflower are battered and deep-fried. Great for appetizers.
Provided by MARY A. PUTMAN
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
- Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
- Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 20.4 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 286.8 mg, Sugar 3.5 g
EASIEST BATTER FRIED CAULIFLOWER
Make and share this Easiest Batter Fried Cauliflower recipe from Food.com.
Provided by ru_is
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cut the cauliflower into small flowerettes and set a side.
- 2. In a mixing bowl beat the two egg whites till fluffy like foam. While beating add plain flour until the mixture is thickened.
- 3. Once the mixture is a thick paste, add the two ice cubes and keep beating till they melt. At this point, if the mixture is still too thick add another ice cube.
- 4. Add desired amount of chillie flakes and salt to taste.
- 5. Coat the flowerettes well in the mixture. (A little excess mixture on each flowerette won't hurt!).
- 6. Deep fry the coated flowerettes till golden brown. (Make sure the oil is very hot before you throw in the cauliflower).
- 7. Serve with preferred dip.
Nutrition Facts : Calories 26.6, Fat 0.1, Sodium 49.2, Carbohydrate 3.9, Fiber 1.8, Sugar 1.8, Protein 3.2
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