0.0 from 0 votes
Fried Cauliflower with Lemon
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 6 people
Calories: 194 kcal
Course:
Side Dish , Appetizer
Cuisine:
Israeli
Ingredients
- 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
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.
Cup of Yum
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.
- subscribe to our YouTube channe
- l
- 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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.