CRISPY CAULIFLOWER BITES

PREP: 30MINS | COOK: 30MINS | SERVES: 8

INGREDIENTS

1 CAULIFLOWER, TRIMMED, CUT INTO FLORETS

1 1/2 CUPS PANKO BREADCRUMBS

1 CUP FINELY GRATED PARMESAN

1 TSP SMOKED PAPRIKA

1 TSP CELERY SALT

1/4 CUP FINELY CHOPPED FRESH CONTINENTAL PARSLEY

1/2 CUP PLAIN FLOUR

3 EGGS

80ML COLD WATER

VEGETABLE OIL, TO DEEP-FRY

SALT AND PEPPER, TO SEASON

3/4 CUP S&W SWEET CHILLI WHOLE EGG MAYONNAISE

LIME CHEEKS, TO SERVE

METHOD

1 / BRING A LARGE SAUCEPAN OF WATER TO THE BOIL OVER HIGH HEAT. ADD THE CAULIFLOWER AND RETURN TO THE BOIL. SIMMER FOR 5–8 MINUTES OR UNTIL TENDER. DRAIN AND RINSE UNDER COLD WATER. DRAIN WELL. SET ASIDE TO COOL.

2 / COMBINE THE BREADCRUMBS, PARMESAN, PAPRIKA, CELERY SALT AND PARSLEY IN A BOWL. PLACE THE FLOUR IN A SEPARATE BOWL. WHISK THE EGGS AND 80ML (1/3 CUP) COLD WATER IN A THIRD BOWL. WORKING WITH 1 FLORET AT A TIME, DIP IN FLOUR, SHAKING OFF EXCESS, THEN EGG MIXTURE AND THEN BREADCRUMB MIXTURE TO COAT. PLACE ON A LARGE PLATE.

3 / ADD ENOUGH OIL TO A LARGE SAUCEPAN TO COME 5CM UP THE SIDE. HEAT OVER MEDIUM-HIGH HEAT UNTIL IT REACHES 160°C ON A COOK’S THERMOMETER. DEEP-FRY THE CAULIFLOWER, IN BATCHES, TURNING OCCASIONALLY, FOR 3–4 MINUTES OR UNTIL GOLDEN. USE A SLOTTED SPOON TO TRANSFER TO A TRAY LINED WITH PAPER TOWEL. KEEP WARM.

4 / PLACE THE CAULIFLOWER ON A LARGE SERVING PLATTER. SEASON. SERVE WITH MAYONNAISE AND LIME CHEEKS.

2018-05-03T06:13:09+00:00