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Crispy Cauliflower Bites

These cauliflower bites are coated in a thin, flavorful batter and fried until golden and crispy, creating a satisfying snack with a crunchy exterior and tender interior. The process involves battering the florets, frying in hot oil, and achieving a perfect crunch with each bite, making them both nostalgic and addictive.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into bite-sized florets
  • 1 cup all-purpose flour for batter coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg or aquafaba for vegan
  • 1 tablespoon lemon juice brightens the batter
  • 1 cup panko breadcrumbs for extra crunch
  • 2 cups vegetable oil for frying, enough to submerge bites

Equipment

  • Large mixing bowl
  • Shallow dish
  • Baking sheet with parchment
  • Frying pan or deep fryer
  • Slotted Spoon

Method
 

  1. Begin by washing and thoroughly drying your cauliflower florets, then cut them into uniform bite-sized pieces.
  2. In a large mixing bowl, whisk together the flour, salt, and black pepper to create your dry batter mixture.
  3. In a separate bowl, beat the egg until frothy, then stir in the lemon juice for a bright, tangy flavor.
  4. Pour the egg mixture into the dry ingredients and stir until you get a smooth, thin batter that coats the cauliflower evenly.
  5. Dip each cauliflower floret into the batter, ensuring an even coating, then gently shake off any excess.
  6. Place the coated florets onto a plate or tray lined with parchment to prevent sticking while preparing for frying.
  7. Heat the vegetable oil in a frying pan or deep fryer to about 180°C (356°F). Test the temperature by dropping a small piece of batter—if it bubbles and sizzles, you're ready.
  8. Carefully add the battered cauliflower into the hot oil in small batches, frying for 3-4 minutes until golden and crispy, turning occasionally for even browning.
  9. Use a slotted spoon to transfer the fried cauliflower onto paper towels, allowing excess oil to drain and keeping the bites crispy.
  10. While still hot, toss the cauliflower bites in panko breadcrumbs or sprinkle them over for an extra crunchy coating.
  11. Finish by squeezing fresh lemon juice over the bites and serving immediately for the crispiest, most satisfying crunch.

Notes

Ensure cauliflower is thoroughly dried before battering to achieve maximum crispiness. Fry in small batches to maintain oil temperature and avoid sogginess. Serve hot for the best texture and flavor.