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15-Minute Fried Cauliflower

Helen T. Patterson
Lightly battered and golden-fried cauliflower florets that are crispy on the outside, tender inside, and bursting with flavor.
Perfect for dipping, tossing in sauces, or enjoying as a healthy snack or side dish. Simple, satisfying, and ready in minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Vegetarian
Servings 4

Equipment

  • Deep fryer or medium saucepan (for frying, 3–4 inches oil)
  • Medium mixing bowl (for batter)
  • Tongs (for handling cauliflower)
  • Paper towels (for draining excess oil)
  • Thermometer (optional, up to 400°F/200°C)

Ingredients
  

For the Cauliflower:

  • 1 head cauliflower about 4 cups florets

For the Batter:

  • ¾ cup all-purpose flour gluten-free alternative optional
  • 2 tablespoons corn starch or potato starch
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt adjust if using seasoned salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon turmeric
  • ¾ cup water

For Frying:

  • 3 inches oil for deep frying

Instructions
 

  • Wash and Prepare Cauliflower: Start by rinsing the entire head of cauliflower under cold, running water to remove any dirt or debris.
    Pat it lightly with a clean kitchen towel or let it air dry for a few minutes.
    Trim away the large central stem, then carefully break or cut the cauliflower into bite-sized florets.
    Aim for even sizes so that all pieces cook at the same rate. Place the florets in a large mixing bowl, ready for the batter.
  • Assemble the Dry Ingredients: In a medium-sized mixing bowl, combine the flour, corn starch, baking soda, baking powder, salt, garlic powder, onion powder, and turmeric.
    Stir the mixture thoroughly with a whisk or spoon, ensuring all the dry ingredients are evenly distributed.
    This step is crucial for creating a light, crispy, and flavorful coating for the cauliflower.
  • Prepare the Batter: Slowly pour the water into the bowl of dry ingredients while stirring continuously.
    Use a whisk to blend the mixture into a smooth, lump-free batter.
    The consistency should be thick enough to coat the cauliflower without dripping off too quickly, yet still fluid enough to fully envelop each floret.
    Adjust slightly with more water or flour if needed for the perfect coating texture.
  • Coat the Cauliflower Florets: Add the prepared cauliflower florets to the batter.
    Using a large spoon or your hands, gently toss the florets until every piece is thoroughly coated in the batter.
    Make sure each floret has a uniform layer of batter to ensure even frying and maximum crispiness. Set aside briefly while heating the oil.
  • Heat the Oil for Frying: Pour approximately 3 inches of oil into a deep fryer or a heavy-bottomed saucepan.
    Heat the oil over medium heat until it reaches 334°F (168°C) for optimal frying.
    If you don’t have a thermometer, you can test the temperature by dropping a small bit of batter into the oil—it should bubble vigorously but not burn instantly.
    Maintaining the correct temperature is essential to achieve a golden, crispy exterior without soggy cauliflower.
  • Fry the Cauliflower Florets: Carefully pick up each battered cauliflower floret using tongs and gently place them into the hot oil.
    Avoid overcrowding the pan to ensure even cooking and prevent the temperature from dropping too low.
    Fry the florets for 2–3 minutes, keeping a close eye on the color and bubbling.
    The cauliflower is done when the exterior is a deep golden brown, crispy to the touch, and the bubbling slows significantly.
  • Drain and Cool: Once fried, carefully remove the cauliflower florets from the oil with a slotted spoon or tongs.
    Place them on a paper towel-lined plate to drain excess oil.
    Allow them to rest for a minute or two so that the exterior remains crisp while the inside stays tender and fully cooked.
  • Optional Seasoning and Serving Tips: If desired, toss the hot fried cauliflower with seasoning blends such as Cajun, paprika, cayenne, taco seasoning, or poultry seasoning for extra flavor.
    Serve immediately while still warm and crispy, either on their own as a snack, with dipping sauces, or incorporated into dishes like buffalo cauliflower or orange cauliflower.
  • Safety and Oil Handling Tips: Always handle hot oil with care, keeping a safe distance while frying.
    Never leave the pan unattended, and make sure children or pets are away from the cooking area.
    If the oil smokes or overheats, remove it from heat immediately. Use a thermometer for best results and consistent crispiness every time.

Notes

  • Use fresh, firm cauliflower heads for the best texture; avoid older, soft heads as they may turn mushy during frying.
  • For uniform cooking, cut florets into similarly sized pieces. Smaller florets cook faster but may crisp more quickly, so adjust frying time accordingly.
  • The batter can be prepared ahead of time and kept in the fridge for up to 2 hours. Stir before using.
  • Don’t overcrowd the oil while frying; this prevents the temperature from dropping and ensures crispy, golden florets rather than soggy ones.
  • Optional seasonings like Cajun, paprika, or taco spices can be added directly to the batter for extra flavor and color.