Fried Cauliflower Recipe
This Fried Cauliflower Recipe is crispy, golden, and utterly delicious! Perfect as a snack or side, it’s quick and crowd-pleasing every time.
Servings: 4 servings
Ingredients
- 1 small cauliflower head cut into bite-sized florets
- 3 eggs
- 0.5 cup flour
- 0.5 tsp salt
- 0.5 tsp pepper
- 4 tbsp vegetable oil for frying
Instructions
- Start by washing the small cauliflower head thoroughly. Cut it into bite-sized florets, making sure they are roughly the same size to ensure even cooking.
- In a large mixing bowl, crack the 3 eggs and whisk them until combined. In a shallow dish, mix the ½ cup flour with ½ tsp salt and ½ tsp pepper to create the seasoned flour.
- Dip each cauliflower floret into the egg wash, allowing any excess to drip off. Then dredge it in the seasoned flour, making sure every side is coated evenly. Place the coated florets on a plate as you go.
- Heat 4 tablespoons of vegetable oil in a large frying pan over medium heat until hot but not smoking.
- Carefully add the coated cauliflower to the pan in a single layer. Avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- Remove the fried cauliflower with tongs or a slotted spoon and place them on paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce or as a side.
Equipment
- Large Mixing Bowl
- Shallow dish or plate
- Frying pan or skillet
- Tongs or Slotted Spoon
- Paper Towels
Notes
- Fry in small batches to maintain oil temperature and crispiness.
- Let coated florets rest a few minutes before frying to help the coating stick better.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in oven or air fryer to regain crispiness.