Italian Style Fried Cauliflower
https://easyhomemaderecipes.caWe call it Fried Cauliflower Italian Style because my mom always took a simple ingredient and made it in to something special. Cauliflower in a simple egg batter that's similar to a tempura batter, but better.It's funny how the simplest ingredients always made the best side dishes at the family table.Try some of my other simple side dishes that are both simple and delicious like my Mom's Italian Potato and Tomato Salad, my Black Olive and Rosemary Focaccia or my Carciofi Ripieni Italian Stuffed Artichokes.
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Equipment
Ingredients
- 1 lb cauliflower
- salt and pepper
Batter
- 3 eggs
- ¼ tsp salt
- 2 tbsp parmesan cheese
- 1 tbsp parsley chopped (two sprigs)
- ½ cup flour or more depending on egg size
- ½ tsp baking powder
- clove garlic optional
- vegetable oil for frying
Instructions
- Trim stem from Cauliflower. Parboil cauliflower for 5 minutes, do not cook fully, just until slightly soft. Drain and rinse under cold water to stop the cooking process. Dry off with a kitchen towel.
- Place eggs in a medium bowl and beat. Using a whisk add cheese, salt, parsley and a little bit of the flour at a time. Add baking powder and mix well. You'll want a batter that is not too thick but thick enough to adhere to the cauliflower but not drip off. Add more flour if needed.
- Place half of the cauliflower in the batter and mix to cover all the cauliflower with the batter.
- In a pan, sauté garlic until fragrant then remove. You can test the oil heat by placing a little batter in the pan to see if it is ready. Fry the battered cauliflower until golden then flip with a fork or tongs. Work in batches so that the oil is not sitting over the heat. Be sure to fry all sides.
- Repeat the process with any remaining cauliflower.
- Transfer cooked cauliflower to a plate lined with paper towel so that excess oil is absorbed.
Notes
Top Tips
For the batter, you want it to be thick that it will coat the florets but runny enough that any excess will fall off. To speed up the process of battering the cauliflower, try placing a few in the batter at a time and roll them around to full cover wiping excess batter off. If the batter is too thick add a few drops of water and if the batter is to thin add a bit of flour.Nutrition
Serving: 1Calories: 95kcalCarbohydrates: 12gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 83mgSodium: 213mgPotassium: 273mgFiber: 2gSugar: 2gVitamin A: 188IUVitamin C: 37mgCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!
