Ingredients
Equipment
Method
Cooking Instructions:
- Begin by cored and cutting the large cauliflower into 1" florets. Rinse them under cold water and pat dry with a towel. Ensuring the florets are dry will help achieve that crispy texture when frying.
- In a mixing bowl, combine the all-purpose flour, ground turmeric, smoked paprika, cayenne pepper, and black pepper. In another bowl, whisk the eggs until well combined. Set up your breading station with the seasoned flour on one side, the egg wash in the middle, and a plate for the breaded florets on the other side.
- Take each cauliflower floret and dip it into the seasoned flour, shaking off any excess. Next, dip it into the egg wash, allowing the excess to drip off, and then back into the flour mixture to ensure an even coating. Place the breaded florets on the plate and repeat until all are coated.
- In a large pot or deep fryer, heat about 2 inches of canola or vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles immediately, you’re good to go.
- Carefully add the breaded cauliflower florets to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the florets to a paper towel-lined plate to drain excess oil.
- While the cauliflower is still hot, sprinkle with kosher salt and lemon zest. For an extra touch, serve with lemon wedges on the side. Garnish with chopped fresh parsley for a pop of color and flavor.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Experiment with different spices like curry powder or garlic powder for a unique flavor.
- Leftover fried cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.