A delicious, healthy vegetable that's high in fiber is cauliflower.The cauliflower can be fried in a pan or deep fryer.Even the pickiest eater at your table will happily eat an excellent side dish made with a few simple ingredients and techniques.
Step 1: The cauliflower head needs to be boiled.
Place the cauliflower head in a pot of water.Depending on how cooked your vegetables are, it should boil for about 7 minutes.
Step 2: Chop the cauliflower into florets after rinsing it in water.
The cauliflower head can be cut into bite-size pieces using a knife.They'll fry evenly if you keep them all the same size.The more flat the sides of your florets are, the easier it is to fry them.
Step 3: The batter should be prepared with 2 mixtures.
In a small container, whisk together 2 eggs and a cup of milk.Combine 1 cup of flour, 2 of salt and black pepper, and a pinch of ground cayenne pepper in a small container.
Step 4: The cauliflower should be dipped into the egg mixture.
Place one floret at a time into the mixture using tongs or a fork.Turn and cover it with the egg batter.
Step 5: The flour mixture should be mixed with the florets.
After dipping a floret into the egg mixture, use the tongs to move it to the container with the flour mixture.The flour should be turned in until it is well covered.When you are ready to fry them, set the battered florets aside.
Step 6: Put the olive oil in the large skillet.
In a large skillet, cook about 2 to 4% of olive oil.It's important to thinly coat the bottom of the skillet.When the oil shimmers, you'll know it's hot.
Step 7: The first side of the florets should be fried for 3 minutes.
The florets should be put in the hot oil.If there is a flat side, place the florets down.For about 3 minutes, Fry the first side.The undersides of the florets should be brown.At a time, you can probably fit 8 to 10 florets into the skillet.
Step 8: Place the tongs on the florets and fry them.
Some pieces will not have 2 flat sides.Cook the oddly-shaped florets on at least 3 sides to make them as crisp as possible.If the part of the Floret touching the hot oil is golden-brown, flip it.If the oil looks low after the initial batches, add a little more to the skillet and let it heat up again before continuing.
Step 9: To remove fried cauliflower from the skillet, use a paper towel.
When you fry the cauliflower, use the tongs to transfer it to a paper towel.The paper towel can absorb excess oil.
Step 10: Fried cauliflower can be served warm.
You can dip the florets into sour cream or Greek yoghurt sauce.If you want, add fresh chopped parsley.You can keep leftover cauliflower in a container.It's a good idea to keep leftovers out of the fridge for at least 2 hours after cooking.It's best to eat fried cauliflower fresh and hot.Reheat leftovers in an oven for 10 minutes.If you don't avoid microwaving the cauliflower, it will turn into mush.
Step 11: Your head is covered in cauliflower.
You can use a knife to cut it.Try to keep them all the same size.If you prefer cauliflower to be more tender, you can boil it first.
Step 12: Prepare the batter.
In a large bowl, combine 1 cup of flour, 1 teaspoon of baking powder, 2 cup (120 mL) of cornstarch, and 2.5% of salt.Add water and hot sauce.Put all the ingredients into a batter.2 cups of breadcrumbs are put out in a separate bowl.If you want your dish to be less spicy, leave the hot sauce out.
Step 13: The cauliflower should be put in the batter.
To coat it evenly, use tongs to lower each piece.If you want to allow the excess batter to trickle back into the bowl, you have to lift out the floret.
Step 14: The cauliflower needs to be rolled in the breadcrumbs.
The tongs should be used to place the batter-covered florets into the bowl of breadcrumbs.Turn the cauliflower pieces to make sure they are thoroughly coated.You can set the florets aside once you've battered them.
Step 15: The oil should be poured into the deep fryer.
You can use safflower, vegetable, or peanut oil for this.Wait until the deep fryer reaches a temperature of 355 F.If you don't have a deep fryer, fill a skillet with 1 inch of oil and cook it on the stove.
Step 16: The florets should be deep fried for 3-6 minutes.
The tongs should be used to lower the florets into the deep fryer.Don't crowd the basket.For the best indication of doneness, check the batter for a golden brown color.You don't need to move them around or try to get them to join you once they're in the oil.
Step 17: The florets should be removed with tongs and drained on paper towels.
Line a plate with paper towels.Transfer the fried cauliflower to the plate and let the paper towels absorb any excess oil.The paper towel should be kept on a plate rather than on the counter.
Step 18: The cauliflower can be served warm.
When cauliflower is freshly cooked, serve it while it's still hot.If you want to season it with more salt, you can taste it first.Fresh parsley can be used for a nicer presentation.Wrap leftovers in aluminum foil or plastic wrap and keep them out of the sun.