Golden and fried cauliflower, a perfect side dish for the Christmas Eve table, ideal to accompany any type of course, from meat to fish, and excellent to present as finger food by accompanying it with colorful and themed toothpicks.
You need few ingredients for this recipe, all easy and often found in the pantry.
And then it’s fried!
I fry very little, but on festive occasions, I allow myself to do it every now and then.
A little tip, always parboil the cauliflower for 10 minutes and then let it drain very well.
In this way, it will take very little to cook the cauliflower florets, and above all, by letting them drain well, we will avoid oil splashes when it comes into contact with moisture.
Here below are more easy side dishes to make during the Christmas period.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: About 12 pieces
- Cooking methods: Boiling, Frying
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 7 oz cauliflower (cleaned, without waste)
- 1 egg
- 1/3 cup all-purpose flour
- 1/4 cup water (sparkling, cold)
- 2 pinches fine salt
- 1 pinch black pepper
- 2 cups peanut oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Small pot
- 1 Spoon
- 1 Tongs
Steps
To make Golden and Fried Cauliflower, first separate the cauliflower florets from the stem and rinse them under cold running water for a few minutes.
Parboil them in a pot with cold water, plunging them immediately, for 10 minutes from boiling.
Drain them well and in the meantime prepare the batter.
In a bowl, combine the flour with the egg and mix together with pepper and salt.
Then add the water slowly while mixing.
I recommend using cold sparkling water for a better batter texture.
Once you have a smooth batter, you can dip in one cauliflower floret at a time.
Heat the oil to 302°F (I have an induction stove that helps me keep a constant temperature).
Dip a few cauliflower florets at a time after draining them well of excess batter.
Let them drain on absorbent paper and then bring them to the table, perfect hot or cold, even served with pickles.
