Crispy Fried Cauliflower
Crispy Fried Cauliflower is a quick, easy, and delicious way to enjoy a fiber-rich vegetable snack or side dish. Coated in a light batter and fried to golden perfection, this recipe delivers satisfying crunch and flavor with every bite — perfect for weeknight dinners, gatherings, or healthy meal prep.
Equipment
- 1 large pot (for frying)
- 1 Medium mixing bowl
- Tongs
- slotted spoon
- Paper Towels
- Measuring Cups and Spoons
Ingredients
- 1 head cauliflower cut into florets
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups milk
- Oil for frying about 3 inches depth
Instructions
- Prepare the Cauliflower Florets: Rinse the cauliflower thoroughly under cold running water to remove any dirt or impurities. Pat dry using a clean kitchen towel or paper towels, as excess moisture can prevent the batter from sticking properly and affect crispiness. Place the cauliflower on a cutting board and slice the head in half. Cut each half into evenly sized florets, roughly bite-sized, to ensure consistent cooking. Set aside in a large mixing bowl.
- Gather and Measure Ingredients: Before preparing the batter, measure all ingredients precisely. Place 1 cup of all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt, and ¼ teaspoon black pepper into a medium mixing bowl. Pre-measuring helps maintain workflow efficiency, especially during the frying process, where timing is crucial.
- Prepare the Batter: Whisk the dry ingredients until evenly blended to distribute flavors consistently. Gradually pour in 1½ cups milk while whisking continuously to avoid lumps. Aim for a smooth batter with a consistency similar to pancake batter — thick enough to coat the florets but still slightly fluid. If batter appears too thin, add a small amount of flour; if too thick, add a splash of milk until the desired texture is achieved.
- Heat the Oil for Frying: Pour oil into a deep pot so that it reaches approximately 3 inches in depth. Place over medium-high heat and allow it to reach 350°F (175°C), checking with a kitchen thermometer for accuracy. Correct oil temperature ensures a golden crispy coating without greasy texture. Avoid overheating, which can burn the batter before the cauliflower cooks inside.
- Batter Coat the Florets: Working one floret at a time, dip each piece fully into the batter so it is evenly coated. Gently shake off excess batter to prevent large drops falling into the oil, which can cause splattering. Place coated florets on a clean plate until ready to fry. Repeat for all florets.
- Fry the Cauliflower Florets: Carefully place battered florets into the hot oil, avoiding overcrowding to maintain oil temperature. Fry each batch for about 4 minutes per side, flipping with tongs or a slotted spoon to ensure even browning. Continue until florets are deep golden and tender inside. This process usually takes 8–10 minutes per batch.
- Drain and Rest the Cauliflower: Remove fried florets using a slotted spoon and transfer them to a paper towel-lined plate to absorb excess oil. Allow them to rest for about a minute — this lets the coating set and remain crisp while the interior finishes cooking gently.
- Serve with Dipping Sauce: Arrange the fried cauliflower on a serving plate and pair with your favorite dipping sauces, such as ranch dressing, spicy aioli, or garlic yogurt dip. Fresh herbs or lemon wedges enhance flavor and presentation.
- Store and Reheat Properly: If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer at 375°F for 5–7 minutes to restore crispiness. Avoid microwaving, which tends to soften the coating.
Notes
- Always cut the cauliflower into uniform florets to ensure even cooking and consistent batter coating.
- Pat the florets dry before dipping them in batter to improve crispiness.
- Maintain the oil temperature at 350°F (175°C) for optimal results — too low makes them greasy, too high burns the batter.
- Fry in small batches to avoid overcrowding, which lowers oil temperature and affects texture.
- Use paper towels to drain excess oil for a crispier finish.
