Spooniful Recipes: Lemony Fried Cauliflower

Lemony Fried Cauliflower

SpoonFed: Via Saveur


1 head cauliflower (about 2 pounds), cored and cut into 1″ florets
1½ cups flour
1 tbsp. lemon zest, plus lemon wedges for serving
1 tsp. turmeric
1 tsp. cayenne
Kosher salt and freshly ground black pepper, to taste
5 eggs
Canola oil, for frying
Roughly chopped parsley, for garnish


1. Bring a large pot of salted water to a boil; add cauliflower and cook until just tender, about 5 minutes. Using a slotted spoon, transfer to an ice bath until chilled; drain and dry completely with paper towels.

2. Heat 2″ oil in a 6-qt. saucepan until a deep fry thermometer reads 350°. Mix together flour, zest, turmeric, cayenne, salt and pepper to a shallow baking dish. Whisk eggs in a bowl. Working in batches, dip cauliflower in flour, shaking off excess, then egg, and once again in flour. Fry, flipping as needed until golden and crisp, 30 seconds–1 minute. Using a slotted spoon, transfer to paper towels to drain; season with salt and pepper. Garnish with parsley and serve with lemon wedges on the side. READ MORE