Deep Fried Cauliflower With Dill Pickle Aioli Food

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.

FRIED PICKLES WITH CAJUN AIOLI

Steps:

• For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
• For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
• Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
• Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.

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.

FRIED DILL PICKLES

Steps:

• Preheat your deep-fryer to 375 degrees F.
• Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice.
• Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish.
• Thoroughly dry the pickles with paper towels. Dredge first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove to a paper towel lined sheet tray and immediately season with salt.

CRISPY CAULIFLOWER WITH LEMON AIOLI

Steps:

• For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
• Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
• For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
• Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

DEEP FRIED CAULIFLOWER WITH DILL PICKLE AIOLI

Steps:

• Prepare Aioli, Combine, Mayo, Dill, Garlic powder, Cayenne, and Pickle juice, add S&P To taste, Refrigerate until Cauliflower is Cooked and Finished (May seem a little liquidy, But will thickened when refrigerated)
• Mix Your Batter to Package instructions. Allow to sit for 5 minutes
• Cut Cauliflower into medium sized florets (About the size of the Larger ones in your average frozen bag of Cauliflower.)
• Batter Dip, Allow excess to drip off, and drop into 375 degree oil unitl a light Golden Brown and Enjoy!

FRIED CAULIFLOWER WITH CAPER AIOLI

Steps:

• AIOLI:.
• To make the aioli, combine the mayonnaise, lemon juice, capers, garlic, salt, and pepper in a small bowl, and stir well to combine.
• Set aside.
• CAULIFLOWER:.
• In a medium saucepan, heat enough Extra Virgin Olive Oil to measure a depth of 2 inches to 350º F.
• Put the soy flour, sprinkled with crushed red pepper flakes, if using, in a medium bowl and add a handful or two of the cauliflower florets.
• Toss to dust the cauliflower, then transfer to a sieve set over the bowl of soy flour.
• Shake off excess, letting it fall into the bowl.
• Dip the pieces in the beaten egg, and fry until golden brown, 3 to 5 minutes.
• Transfer to paper towels to drain, and keep warm while you fry the remaining pieces.
• When you take the cauliflower out after frying, season it with salt and pepper and serve immediately with the aioli for dipping.

EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY

Steps:

• Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
• In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
• In a medium bowl, add half of the spice mix to the flour.
• Add the cornstarch and mix.
• In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
• Pour the remaining spice mix over the cauliflower florets and mix.
• Pour the milk mixture over the cauliflower and mix well until they are coated.
• Cover with plastic wrap and chill for 1 hour minimum.
• Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
• Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
• Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
• Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
• Enjoy!