French Fried Cauliflower
Crispy, golden, and irresistibly delicious, French Fried Cauliflower is the ultimate comfort food twist on a classic vegetable. Bite-sized cauliflower florets are coated in a perfectly seasoned batter infused with garlic, paprika, and oregano, then fried to crunchy perfection in hot vegetable oil. The combination of cornstarch and baking powder ensures an ultra-light and crispy texture, while the quick cook time locks in the cauliflower's tender bite. Ideal as an appetizer, snack, or side dish, this recipe is incredibly easy to prepare and pairs beautifully with your favorite dipping sauces or a zesty squeeze of lemon. Perfect for vegetarians and crowd-pleasing at any gathering, this indulgent treat is sure to disappear in minutes.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 large Eggs
- 240 milliliters Cold water
- 1 liter Vegetable oil
Instructions
Rinse the cauliflower florets and pat them dry with a clean kitchen towel. Cut the florets into bite-sized pieces if they’re too large.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, dried oregano, salt, and ground black pepper.
In a separate bowl, beat the eggs lightly and then stir in the cold water.
Gradually add the wet mixture (egg and water) to the dry mixture while whisking constantly to form a smooth batter. The batter should be thick enough to coat the back of a spoon but still pourable.
Heat the vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 180°C (350°F). Use a kitchen thermometer for accuracy.
Working in batches, dip each cauliflower floret into the batter, ensuring it's fully coated. Let any excess batter drip off, then carefully lower the floret into the hot oil.
Fry the cauliflower for 3-5 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
Use a slotted spoon to transfer the fried cauliflower to a plate lined with paper towels to drain excess oil.
Repeat with the remaining florets until all are fried.
Serve immediately with your favorite dipping sauce or a squeeze of lemon juice. Enjoy!
Nutrition Facts
Calories |
8420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 895.3 g | 1148% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 10.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
