Crispy Cauliflower Bites
Ingredients
- 2 small heads (600g total) of raw cauliflower, makes around 3 cups of florets
- Oil for frying
Batter
- 1/2 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup water
Breading
- 2 cups Japanese breadcrumbs or breadcrumbs of choice
Preparation
In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
Evenly coat the florets in the batter. You can do this in batches. In another bowl or plate, add in the bread crumbs.
One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand to avoid messy hands. Set aside once coated.
Heat a frying pan with some oil. Once hot, place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.
Once golden brown, set aside on a strainer to drain excess oil or on a plate with paper towels. Let cool for a few minutes then enjoy with your favourite dipping sauce.
