Deep Fried Cauliflower
Addictive Deep Fried Cauliflower marinated in buttermilk, herbs and spices, then coated with golden crispy panko breadcrumbs!
Ingredients
- 1 medium cauliflower (the entire head) (NOTE 1)
- 1 cup plain flour (all purpose flour)
- 2 cup panko breadcrumbs (NOTE 2)
- 2 tbsp parmesan cheese (NOTE 3)
- vegetable oil (for frying)
For the marinade
- 2½ cup buttermilk (or soy milk for vegan) (NOTE 4)
- 1½ tsp garlic powder
- 1 tsp celery salt
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp cayenne pepper (more or less, adjust spice to taste) (NOTE 5)
- 2 tbsp cornflour (or cornstarch, ONLY USE if not using buttermilk)
- 1¼ tsp salt
- ⅛ tsp ground black pepper (or a pinch)
Instructions
- Remove the green leaves on the outside of the head of the cauliflower. Turn it upside down and run a sharp knife around the centre core of the cauliflower. Save the core for soup or discard it. Slice the cauliflower into bite-sized pieces, but try to keep them approximately the same size. Wash the chopped cauliflower in cold water and drain the water. Leave to dry in a colander for a couple of hours or pat dry with paper towels. Place the cauliflower pieces into a large bowl and set aside.
- Mix all the ingredients for the marinade EXCEPT for the cornflour in a separate bowl. Only mix in the cornflour if you are making the vegan version because the cornflour will help thicken the marinade. Pour the marinade mixture over the cauliflower and mix well. Cover with plastic wrap/film and refrigerate for at least one hour. You could also let the cauliflower marinate overnight.
- Transfer the cauliflower to a large plate, shaking off any excess marinade. Reserve the remaining marinade after removing all the cauliflower pieces. Place the flour into a shallow bowl and in a separate shallow bowl, mix the panko with the parmesan. Working 5 or 6 pieces of cauliflower at a time, dust them in the flour, then dip them into the marinade mixture, and then coat them in the panko. Place the crumbed cauliflower on a large plate ready to fry. Repeat this process until all the pieces of cauliflower are crumbed.
- Pour enough oil (should be enough oil to cover the cauliflower completely) into a dutch oven, wok, or deep fryer. Heat the oil to 180°C (360°F). Test if the oil is ready by placing a piece of cauliflower in, the oil is ready if it sizzles and bubbles around the cauliflower. Fry 5-6 pieces of cauliflower at a time. Don't be tempted to fry a large amount together, as it will lower the temperature of the oil and will make the cauliflower greasy and soggy. Fry for approximately 5 minutes or until golden, turning them occasionally with tongs so they cook evenly. Transfer the fried cauliflower into a heatproof strainer with a plate underneath. Continue to cook in batches until they're all done.
Notes
(NOTE 1) Cauliflower - You'll need an entire head of a medium-sized cauliflower, but don't worry if you can only find small or large ones. The small ones will still make lots of yummy fried cauliflower, and there are enough ingredients to cover a large one.
(NOTE 2) Panko breadcrumbs are Japanese breadcrumbs. They have larger flakes than regular dried breadcrumbs and absorb less oil, leaving food crispy after frying. Supermarkets usually stock Panko in the international section or find them in an Asian grocery store.
(NOTE 3) Parmesan cheese - Use powdered parmesan cheese, the kind that is found stocked on supermarket shelves that aren't refrigerated. I used Kraft's parmesan cheese.
(NOTE 4) Buttermilk (substitute with soy milk for vegan) is fermented milk that is thick in consistency and sour in taste. No buttermilk in your fridge? Make 1 cup of buttermilk substitute by mixing 1 cup of milk with 2 tablespoons of vinegar or lemon in a jug/bowl. Cover and refrigerate for at least 30 minutes, the milk should thicken slightly. Give it a quick stir before using. Soy milk - You could also use almond or oat milk for a vegan version. However, you'll need to mix in cornflour/cornstarch to thicken the marinade.
(NOTE 5) Cayenne pepper - Adjust the amount of spice to your liking, or if you're making it for young children, leave it out.
Leftovers - Allow the cauliflower to cool completely at room temperature, then transfer into an airtight container and refrigerate. It'll be good for up to 3 days. Frozen cauliflower will keep for up to 3 months. Leftovers taste amazing and maintain their crispness when air-fried at 180°C (360°F) for 15 minutes or 20 minutes if frozen.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 44gProtein: 11gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 12mgSodium: 1181mgPotassium: 513mgFiber: 4gSugar: 8gVitamin A: 487IUVitamin C: 47mgCalcium: 203mgIron: 3mg