Fried breaded cauliflower

Fried breaded cauliflower

By
From
Feasting
Serves
4-6
Photographer
Elisa Watson

This recipe is one of my childhood favourites. Adjust the seasoning in the breadcrumbs to suit your taste and serve hot as a snack, or as a side to meat dishes such as Brined roast chicken with chimichurri.

Ingredients

Quantity Ingredient
1 small cauliflower head, broken into florets
2 eggs, beaten
80g fresh breadcrumbs
1 teaspoon sea salt, plus extra to taste
1/4 teaspoon chilli flakes
1/4 teaspoon dried dill
1/4 teaspoon freshly cracked black pepper
olive oil, for shallow-frying

Method

  1. Half-fill a saucepan with salted water and bring to the boil. Add the cauliflower florets reduce the heat to medium–high and simmer for 6–8 minutes, or until the cauliflower is just tender. Drain and set aside to cool slightly.
  2. Put the beaten eggs in a bowl. Combine the breadcrumbs in a shallow bowl with the rest of the dry ingredients.
  3. Dip the florets first in the beaten egg, then coat them with the breadcrumb mixture, shaking off any excess. Transfer the crumbed cauliflower to a baking tray.
  4. Heat about 5 cm of oil in a large heavy-based frying pan over medium–high heat. Carefully fry the florets, in batches if necessary, for 2–3 minutes on each side, until golden brown. Transfer to a wire rack with paper towel underneath to catch any excess oil. Sprinkle with salt, to taste.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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