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Deep Fried Cauliflower

This is one of the best tricks that has made eating more vegetables an enjoyable process.  I never knew that cauliflower was so versatile. If you want a gluten free batter you can substitute the flour with a mielie meal. Cauliflower keeps well, so I normally just put the cauliflower head uncovered in the crisp drawer of my fridge until I'm ready to use it

 

The recipe:

 

INGREDIENTS

  • 1 head large fresh cauliflower, washed and cut into small florets
  • 1 teaspoon garlic flakes
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon Black pepper
  • 1 sachet of concentrated chicken stock
  • 1 1/2 cups all-purpose flour(200 g)
  • 1 cup of dried bread crumbs
  • 2 large eggs
  • vegetable oil, for frying

 

PREPARATION

  1.  Season the flour with salt, garlic flakes, paprika, cayenne pepper, black pepper. Mix well.
  2. Add the eggs and sachet of chicken stock.  Mix well to make a batter that is not too thick or too thin. Almost the same consistency as a flapjack mix.  I prefer this because it creates a sort of skin around the cauliflower floret and makes it easier for the breadcrumbs to stick.
  3. Dunk the cauliflower in the batter. Make sure that it's well coated.
  4. Toss in the dry bread crumbs
  5. Fry in hot oil for 4-8 mins turning halfway.  I don't use a lot of oil, and fry in a shallow pan so the cauliflower is not immersed in oil.
  6. Drain on a paper towel.
  7. I like to have these as part of a meal of a snack with some sriracha sauce.

There are many recipes out there, but I finally found one that works for me.  Adding chicken stock gives a strong chicken flavour, you'd swear you are eating a chicken nugget! Couple that with bread crumbs and you get a nice crispy bite. 

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