The Best Deep Fried Cauliflower
Deep fried cauliflower double breaded in a lightly seasoned dredge and fried until golden and crispy. Perfect vegetarian chicken wing substitute to pair with your favorite dips. Great as an appetizer, entrée, or after-school snack. Recipe yields 25-30 "wings". Freezes well.
Servings 6
Calories 284kcal
Equipment
- deep stockpot
- candy/deep frying thermometer
- 2 large sheet pans and a cooling rack
Ingredients
- 1 head cauliflower, cut into florets
- 2 cups AP flour
- 2 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1 cup milk
- 1 egg, beaten
- 2 teaspoon salt
- 1½ teaspoon paprika
- 1½ teaspoon garlic powder
- 3/4 teaspoon black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon oregano
- vegetable oil, for frying (recommend 24 oz)
Instructions
Prep Cauliflower and Dredge Mixtures:
- Cut cauliflower into medium-sized florets as uniform in size as possible. In a small bowl, combine salt, paprika, garlic powder, black pepper, onion, and oregano.
- In a large bowl, toss the cauliflower florets with half of the spice mixture. Stir well to coat. Reserve remaining spice mixture.
- Dry Dredge: In a medium dish, combine the flour, cornstarch and baking powder. Stir in remaining spice mixture to combine with flour.
- Milk Dredge: In a separate medium dish, whisk together the milk and beaten egg.
Make Fried Cauliflower:
- Heat vegetable oil to 375°F in a large, deep sided stock pot. Use enough oil to deep fry the cauliflower (24-32 ounces depending on size of pot). Meanwhile,
- Beginning with the milk dredge, dip cauliflower pieces to coat, then dip into flour mixture to lightly coat. Repeat with milk then flour mixture again to cover. Place prepared/battered cauliflower florets on a large sheet tray while finishing remaining pieces.
- Continue dredging method (wet, dry, wet, dry) until all florets are coated. This may require 2 sheet trays.
- When oil is ready at 375°, fry florets for 3½ to 4 minutes, until golden brown. Work in small batches of 5 to 7 pieces to avoid overcrowding the pot. Stir them occasionally to avoid sticking. Place fried pieces on a large sheet tray with a cooling rack to dry.
- Maintain oil temperature at 375° throughout cooking. Repeat frying until all florets are cooked.
- Enjoy hot with favorite sauce or freeze for later.
Freezing Fried Cauliflower:
- Spread fried cauliflower on a sheet tray and freeze for 30 minutes. Place in a freezer bag/container and keep for up to 1 month.
- Reheat frozen fried cauliflower on 425°F for 10 minutes until crispy and heated through.
Notes
Tips for Better Fried Cauliflower:
- 1st batter coating is less important than 2nd batter
- For best results in coating, dredge by hand to fill gaps in cauliflower florets
- Maintain oil temperature for uniform cooking
Nutrition
Serving: 5pieces | Calories: 284kcal