Recipe By Jamie Payne
Rating
Published Jan 3rd
Prep 15m Cook 10m Additional - Ready In 25m
Servings 4 servings Calories 348.7

This is a great and easy recipe for fried cauliflower. I recommend only using self-rising flour because it helps it get more crispy and the right texture. You can serve this with ranch, blue cheese dressing, or marinara sauce.

Recipe Ingredients

  • 1 cup self-rising flour
  • 1 cup beer
  • 1 tablespoon ground black pepper
  • 1 teaspoon salt
  • 2 cups sliced cauliflower
  • 4 cups vegetable oil

Cooking Directions

  1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Preheat the oven to 200 degrees F (95 degrees C).
  3. 3 Whisk flour, beer, black pepper, and salt together in a bowl to make batter. Submerge cauliflower pieces in batter to coat. Working in batches of 10, drag 1 piece at a time gently against the rim of the bowl to remove excess batter and transfer to the hot oil. Fry cauliflower, stirring gently to keep pieces separate, until golden, 2 to 4 minutes.
  4. 4 Use a slotted spoon to transfer fried cauliflower to a baking sheet lined with paper towels. Keep warm in the oven.
  5. 5 Return oil to 375 degrees F (190 degrees C) between batches and continue frying cauliflower.

Nutrition Facts

  • Calories 348.7
  • Carbohydrate 29.1 g
  • Fat 22.4 g
  • Fiber 2.5 g
  • Protein 4.5 g
  • Saturated Fat 2.9 g
  • Sodium 996.5 mg
  • Sugar 1.3 g

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Chef's Notes

You can also use sliced mushrooms for this recipe; We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Reviews

  1. My batter didn't stick to the cauliflower:(
  2. Self-rising flour huh? That explains what I've been doing wrong all these years. I've made plenty of beer batter but have always used AP flour because that is what I keep on hand. While it always turns out good it doesn't stay crisp more than 10 minutes. Self-rising flour is the answer. This turned out - Read more ...
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