Cauliflower Fritto Misto Recipe
crispy fried cauliflower, Thai chili
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Ingredients
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Cauliflower Fritto Misto
Method
Preparation
- 1
Prepare the cauliflower
Remove the leaves and stem from the cauliflower and cut it into small florets, about 1-2 inches in size.
- 2
Make the batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the ice water to the dry ingredients, mixing until you have a smooth batter.
- 3
- 4
Coat the cauliflower
Dip each cauliflower floret into the batter, making sure it is evenly coated. Allow any excess batter to drip off.
- 5
Fry the cauliflower
Working in batches, carefully place the battered cauliflower florets into the hot oil. Fry for about 4-5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the fritters and place them on a plate lined with paper towels to drain any excess oil.
- 6
Prepare the Thai chili
While frying the cauliflower, you can also fry the whole Thai chili peppers in the same oil for about 1-2 minutes until they are blistered and crispy. Remove and drain on paper towels.
- 7
Serve
Serve the crispy fried cauliflower hot, garnished with the fried Thai chili peppers and lemon wedges on the side for squeezing over the fritters.