Deep-Fried Cauliflower
This deep-fried cauliflower is crispy, golden, and utterly addictive! Perfect as a snack or appetizer, it’s easy to make and loved by all.
Equipment
- Large pot or deep fryer
- Slotted Spoon
- Mixing Bowl
- Paper Towels
- Whisk
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup water
- vegetable oil for frying, neutral oil with high smoke point such as canola or sunflower oil
Instructions
Preparation
- Wash the cauliflower thoroughly and cut into bite-sized florets, ensuring even size for uniform cooking.
Batter Preparation
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and black pepper until well combined.
- Gradually add the water while mixing until a smooth batter forms that will coat the cauliflower but is not too thick.
Cooking
- Pour enough vegetable oil into a large pot or deep fryer to submerge the florets and heat the oil to 350°F (175°C).
- Dip each cauliflower floret into the batter, coating fully, and allow excess batter to drip off before placing into the hot oil.
- Fry the cauliflower in small batches for about 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove the fried cauliflower with a slotted spoon and drain on paper towels to remove excess oil.
- Repeat with remaining florets. Serve warm with your favorite dipping sauce.
Notes
- Make sure the oil is hot enough before frying to avoid greasy cauliflower.
- Dry the cauliflower well before dipping to help the batter stick better.
- Fry in small batches to ensure even cooking and avoid overcrowding.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven at 350°F for 10 minutes to regain crispiness.
- Try flavor variations like buffalo sauce, parmesan and herbs, or curry powder for a twist.