Popcorn Cauliflower Bites
Dipping anything in breadcrumbs and frying until golden is always going to be a winner, and for anyone telling you they don’t like cauliflower, they may well change their minds if they try this.
Ingredients
- 2 cups chickpea flour or all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 1/2 cups milk
- 2 cups panko breadcrumbs
- One (1 1/2 lbs) cauliflower, broken into bite-sized florets
- Mild vegetable oil, for frying
- Garlic mayonnaise, ketchup, chile mayonnaise or just a squeeze of lemon, for serving
Instructions
- In a medium bowl, whisk the flour, paprika, oregano, garlic salt, and milk together until you have a smooth batter. Place the panko in a separate bowl.
- Dip the cauliflower florets in the batter, allow excess to drip off, then roll them in the breadcrumbs to evenly coat. Place on a large plate or baking sheet while the oil heats.
- Fill a wok or deep frying pan with about 2 inches (5 cm) of oil and place over medium-high heat. When the oil is shimmering and has reached 300°F, working in a few batches, carefully add the cauliflower florets. They should start to sizzle instantly when they hit the hot oil.
- Fry until golden and crisp, 2 to 3 minutes.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
- Repeat with the remaining cauliflower florets.
- Serve with garlic mayonnaise, ketchup, or chile mayonnaise to dip into or finish with a squeeze of lemon.
Notes
- Make ahead--Batter the cauliflower florets a few hours before frying.
- Double the spice--For extra flavor, double the amount of spice in the batter.
- Dietary--This is suitable for a vegetarian diet. To make it vegan, use non-dairy milk in the batter.
Nutrition
Serving: 1servings | Calories: 195kcal | Carbohydrates: 31g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 439mg | Fiber: 4g | Sugar: 7g