Deep Fried Buffalo Cauliflower Recipes

CRISPY BUFFALO FRIED CAULIFLOWER (VEGAN) RECIPE

Steps:

• Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.
• Combine cornstarch, flour, baking powder, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
• Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch). Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.
• Combine hot sauce, garlic, and 1 tablespoon oil from fryer in a large bowl and whisk to combine. Toss fried cauliflower with sauce and serve immediately, sprinkled with celery leaves (if using).

BUFFALO CAULIFLOWER

Steps:

• For the fried cauliflower: Bring 4 quarts of water to a boil in a large pot and salt generously. Fill a large bowl with ice water. Cook the cauliflower in the boiling water until al dente (check the texture), about 5 minutes once the water returns to a boil. Remove the cauliflower from the pot with a slotted spoon and transfer to the ice water bath to stop the cooking. Once the cauliflower has cooled, drain thoroughly. Once dry, transfer the cauliflower to a container and pour the buttermilk over the top. Refrigerate for 2 to 4 hours.
• For the blue cheese fondue: Combine the blue cheese, mayonnaise, sour cream, heavy cream, parsley, garlic, paprika and Worcestershire sauce in a bowl. Whisk to combine and season to taste.
• To fry the cauliflower: Pour enough oil into a deep, heavy pot to come 6 inches up the sides. Heat the oil until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Meanwhile, combine the cornmeal, flour, cornstarch, spicy paprika, granulated garlic and onion, smoked paprika and 2 teaspoons salt in a shallow bowl.
• In batches, remove the cauliflower from the buttermilk, dredge in the cornmeal mixture and fry until golden brown, 3 to 4 minutes. Remove the fried cauliflower from the oil with a slotted spoon and drain on paper towels.
• Combine the hot sauce and melted butter in a large bowl. Toss the fried cauliflower in the Buffalo sauce to coat. Serve with the blue cheese fondue.

GRANDMA NICKIE'S DEEP FRIED CAULIFLOWER

Steps:

• Heat frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Toss cauliflower florets with salt in a bowl. Stir egg and vegetable oil together in a bowl; whisk flour and milk into egg mixture until batter is smooth. Working in batches, drop several pieces of cauliflower into batter and stir to coat.
• Working in batches, fry battered cauliflower pieces in preheated oil until they rise to the top of the oil and float, 2 to 4 minutes. Carefully turn pieces over and continue frying until golden brown, about 2 minutes more.

BATTER DIPPED DEEP FRIED CAULIFLOWER

Steps:

• Preheat fryer oil to 375.
• Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
• In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
• Place flowerets into egg mixture and toss (or shake baggie) to coat well.
• Remove and place into flour mixture and toss (or shake baggie) to coat well.
• Fry in batches for 4 - 6 minutes or until golden brown.
• Drain on paper towels and lightly salt.
• *Serve w/ dipping sauces such as marinara, ranch or blue cheese.