Homemade Crispy Cauliflower with Batter Coating
Ingredients
- 2 small heads cauliflower (600g total)
- 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
- 1 1/2 cups Japanese breadcrumbs or breadcrumbs of choice
- Optional: 1/2 cup kale crumbles
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 in batches.
In another bowl or plate, add the bread crumbs. One by one, place each battered cauliflower into the breadcrumb mixture. Coat well using one hand, pressing down the bread crumbs on the cauliflower. Set aside once coated.
Heat a frying pan with some oil. Once hot, place the cauliflower florets and cook until golden brown, moving them 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.
