Fried Cauliflower

Servings: servings

Calories: 109cal

Cut cauliflower into large florets.
Whisk egg and milk in a large bowl.
Place flour in a gallon zipper top bag. Add paprika, oregano, onion powder, garlic salt, and parmesan cheese. Close bag and shake to combine ingredients.
Add oil to deep fryer and preheat to 335 F.
While oil is heating up, bread the cauliflower. Drop the cauliflower into the egg mixture, a few at a time, then drop into the flour mixture. Close and shake the bag to coat the florets. Move to the fryer basket.
Repeat for all florets.
Fry, one basketful at a time for 2-3 minutes. Ours were perfect at 2 1/2 minutes.
Move to paper towel lined tray or rack to drain.

5 from 2 votes

You can use a large deep-sided skillet in place of a deep fryer, simply add enough oil to come up about 3-4 inches on the sides (or enough to submerge the florets). When deep frying in a skillet I would recommend using a clip-on thermometer to gauge the temperature. If the temperature of the oil isn't high enough you can end up with soggy fried cauliflower, and if it's too hot, you can dry them out or end up burning them. Maintaining the temperature in between batches is also important.
The easiest way to cut a head of cauliflower into florets is to place the head facing up and slice it in half through the center. This will expose the core and all the individual floret’s stems. Use the tip of your knife to cut the florets off at the stems.

Course: Appetizer, Side Dish

Cuisine: American

Prep Time20

Cook Time3

Total Time23