Fried Cauliflower with Lemon

Name: Fried Cauliflower with Lemon
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 people
Ingredients: 1 large cauliflower; kosher salt; canola oil; 1½ cups all-purpose flour; 1 tablespoon ground turmeric; 1 tablespoon smoked paprika; 1 teaspoon cayenne pepper; 1 teaspoon black pepper; 2 tablespoon lemon zest; 4 eggs; 1 tablespoon fresh parsley; coarse sea salt

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Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
6 people
Calories
194 kcal
Course
Side Dish, Appetizer
Cuisine
Israeli

Fried Cauliflower with Lemon

Kaitlin Leblanc

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This Fried Cauliflower with Lemon is so flavorful and we just love the crunchy outside and the soft cauliflower on the inside. This is perfect for Hanukkah or really any time of the year. So flavorful, and just so delicious!

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Ingredients

Servings

1 large cauliflower cored and cut into 1" florets.
kosher salt
canola oil or vegetable, for frying
1½ cups all-purpose flour
1 tablespoon ground turmeric
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper plus more, to taste
2 tablespoon lemon zest plus lemon wedges for serving
4 eggs
1 tablespoon fresh parsley chopped, for garnish
coarse sea salt for finishing, optional

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Instructions

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, then drain and pat dry with paper towels. Sprinkle the cauliflower all over with salt.
Heat 2" oil in a large saucepan until a deep-fry thermometer reaches 350°F, or when a small piece of bread turns golden in the oil after about 1 minute.
In a large bowl, mix the flour, turmeric, cayenne, paprika, 2 teaspoons salt, pepper, and lemon zest.
In a separate bowl, whisk the eggs.
Working in batches, dredge the cauliflower in the seasoned flour, shaking off excess, then into the eggs, shaking off excess, and then back into the flour for another dredging.
Fry, flipping as needed, until golden and crisp, about 4 to 5 minutes.
Using a slotted spoon, transfer to paper towels to drain.
Place on a platter, sprinkle parsley on top, and a little coarse sea salt (if using). Serve at once with lemon wedges on the side.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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We recommend using freshly cut cauliflower, however, if using frozen, make sure it is fully thawed and then completely dried.
These are definitely best served piping hot, soon after being fried. For this particular dish, we don't recommend oven-baking in place of frying. Don't squeeze the fresh lemon juice on the fried cauliflower until just before serving, or, let guests squeeze the lemon wedge on their own.
Leftovers will keep for a day or so but they will lose their crunch.

Nutrition Information

Show Details

Calories 194kcal (10%) Carbohydrates 32g (11%) Protein 10g (20%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 109mg (36%) Sodium 473mg (20%) Potassium 507mg (14%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 337IU (7%) Vitamin C 71mg (79%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 194 kcal

% Daily Value*

Calories	194kcal	10%
Carbohydrates	32g	11%
Protein	10g	20%
Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	109mg	36%
Sodium	473mg	20%
Potassium	507mg	11%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	337IU	7%
Vitamin C	71mg	79%
Calcium	55mg	6%
Iron	3mg	17%