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
Yield 6 serving(s)
Number Of Ingredients 13
- 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
- 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
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
Yield 4 servings
Number Of Ingredients 13
- 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.
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
Yield 4 servings
Number Of Ingredients 6
- 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.
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
Yield Serves 8
Number Of Ingredients 8
- 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
- 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
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
Yield 4 servings
Number Of Ingredients 16
- 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.
Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams
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
Yield 5 serving(s)
Number Of Ingredients 5
- 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.
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
Yield 4 servings.
Number Of Ingredients 22
- 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.
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- In a large bowl mix flour, baking powder, cornstarch and salt. Add water, hot sauce and mix until the batter is smooth.
- Roll the cauliflower pieces in breadcrumbs until coated thoroughly. Repeat until all cauliflower pieces are coated.
- Heat deep fryer to 365 degrees. Deep fry cauliflower pieces in batches until golden brown. Drain on paper towels.
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