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
- 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
- Season the flour with salt, garlic flakes, paprika, cayenne pepper, black pepper. Mix well.
- 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.
- Dunk the cauliflower in the batter. Make sure that it's well coated.
- Toss in the dry bread crumbs
- 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.
- Drain on a paper towel.
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.