Step 2: Make the Batter
In a mixing bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and pepper. Mix them thoroughly to evenly distribute the seasoning. Slowly add cold water while whisking continuously until you get a smooth, slightly thick batter. Cold water helps create a crunchier coating when fried.
Step 3: Heat the Oil
Pour vegetable oil into a deep frying pan or a medium-sized pot, enough to submerge the cauliflower florets. Heat the oil over medium-high heat until it reaches around 350°F (175°C). To test without a thermometer, drop a tiny bit of batter into the oil—if it sizzles and rises to the surface immediately, the oil is ready.
Step 4: Coat the Cauliflower
Dip each cauliflower floret into the batter, ensuring it is fully coated. Shake off any excess batter to avoid clumps forming in the oil.
Step 5: Fry the Cauliflower
Carefully place the coated florets into the hot oil, working in batches to avoid overcrowding. Fry each batch for about 3–4 minutes, turning occasionally until golden brown and crispy. Once cooked, remove the florets with a slotted spoon and drain them on a plate lined with paper towels.
Step 6: Serve and Enjoy
Transfer the crispy cauliflower to a serving plate. You can season them with a pinch of extra salt or a drizzle of lemon juice while they are still hot. Serve immediately with your favorite dipping sauce.
Tips for Extra Crunchiness
- Use cornstarch: It’s the secret ingredient that makes the batter crispier than using flour alone.
- Keep the batter cold: This helps create a crunchy exterior.
- Avoid overcrowding the pan: Frying in small batches ensures even cooking and maintains crispiness.
- Serve immediately: Crispy cauliflower loses its crunch if it sits too long.
Crispy cauliflower is versatile—you can spice it up with chili powder, add Parmesan for a cheesy twist, or even bake it for a healthier version. Regardless of the variation, this recipe guarantees a satisfying crunch with every bite.
If you want, I can also give you a baked version that’s just as crispy but healthier, perfect if you want less oil. Do you want me to do that?
No Responses Yet