Fried Cauliflower Recipe

Trim and cut

Remove outer leaves and core from the cauliflower. Cut into bite-sized florets (about 1–1.5 inches). Try to make pieces uniform so they cook evenly.

Bring 4 cups water to a boil in a medium pot with 1 tsp salt. Add florets and blanch for 2 minutes—just until bright and slightly tender. Do not overcook.

Drain and transfer florets to a bowl of ice water to stop cooking. Once cool (about 1–2 minutes), drain thoroughly and pat very dry with kitchen towels or paper towels. Excess moisture will prevent the batter from adhering and cause oil splattering.

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 3/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika (if using) until evenly combined.

Beat 1 large egg lightly in a small bowl. Add the egg and 3 tablespoons cold sparkling water to the dry mixture and whisk until just combined. The batter should be thick enough to coat but slightly runny; add an extra tablespoon of sparkling water if too stiff. Keep the batter cold by placing the bowl over another bowl with ice if your kitchen is warm.

Pour 1 cup breadcrumbs or panko into a shallow dish. Heat about 1 cup vegetable oil (enough to shallow-fry) in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds.

Working in batches, dip each drained cauliflower floret into the batter, letting excess drip back into the bowl, then roll in breadcrumbs to coat completely. Place coated florets on a wire rack while you finish coating the rest.

Carefully add coated florets to the hot oil in a single layer, do not overcrowd. Fry for 3–4 minutes per side (6–8 minutes total) until golden brown and crisp. Turn once using tongs or a slotted spoon to ensure even browning.

Remove fried cauliflower to a paper towel–lined plate or a wire rack set over a sheet pan. Sprinkle lightly with a pinch of salt while still hot. Repeat with remaining florets, adjusting heat as needed to keep oil between 325–350°F (165–175°C).

Squeeze fresh lemon over the fried cauliflower just before serving.

In a small bowl combine 1/2 cup plain yogurt or mayonnaise, 1 tsp minced garlic, 1 tsp hot sauce, 1 tsp lemon juice and 1/4 tsp salt. Taste and adjust seasoning. Chill until ready to serve.