Fried Cauliflower Wedges with Egg and Bread Crumb Batter
It’s cauliflower time! And fried cauliflower at that! Rarely do I fry anything. I’ve had a deep-fryer for at least 5 years, and I’ve used it twice. Once to make Pumpkin Doughnuts for a Daring Bakers challenge, and the second time was for this Fried Cauliflower.
On to the recipe. You boil cauliflower until tender, drain, and cut the florets into wedges. Those wedges are then dipped in beaten egg, then in breadcrumbs. They are then fried. Even though I used a deep-fryer, Marcella just calls for a frying pan.
These were extremely easy to make, and delicious. I think it’s important to use home-made breadcrumbs, not the ones out of the can. I might not have had the breadcrumbs as fine as they should have been, but they created a wonderful, crunchy coating on the cauliflower that was so good. Sprinkled with a little course sea salt, yum!!!
Do you know, Cindy, I have never had a deep-fryer, but I must have at least two dozen skillets. You are such a good cook, it’s a loss to the art that you don’t fry, there is no tastier way to cook when you do it right.
I am glad you made the point about the bread crumbs. Better coarse homemade than fine store-bought! After grinding the bread, I pass it through a strainer with a fine mesh and discard what doesn’t sift through.
Cindy, I think this looks beautiful and all the more so for your homemade bread crumbs. There is something so, well, generic and cardboardy about canned bread crumbs.
Cindy, I love cauliflower! This recipe looks and sounds so much more exciting than boring old steamed cauliflower!!