Skip to main content

Crispy Fried Cauliflower with Bang Bang Sauce




Crispy cauliflower fritters are super addictive!! They are like a vegetarian version of chicken popcorn and taste great with my own made Bang Bang Sauce.

These cauliflower fritters are so crispy and tasty that you will need to prepare a second batch. The batter can be made up in advance!  Since they are best consumed immediately after being fried, if you are unable to consume them all at once, fry only what you can and store the remaining batter in the refrigerator for future use.

I make the batter with two types of flour: regular flour and rice flour or cornflour. I've discovered that although cornflour will provide a batter with a stronger crunch, rice flour will produce something that fries up light and crisp. Both are delicious.   



Cauliflower fritters taste great with some sriracha, ketchup, or cheese sauce on the side. But I am serving it with my own homemade Bang Bang sauce. This sauce is good with seafood, but you can whip it up and use it on meat or veggies to add a sweet and spicy kick. It is sweet and savory made with mayo, sweet chili sauce, sriracha, and garlic. It adds so much flavour and makes vegetables anything but boring.

One of my tips through science to get the cauliflower to have a perfect crust and crispy is to double fry it. Moisture in the center of the food comes out to the surface after the food cools and the surface gets soggy again. So, I need to get rid of the moisture again on the second fry. On that second fry, oil pushes into the food on the first fry through the air will escape, giving you a drier, crisper fry. (I believe this science tip also applies to other fry foods too).


INGREDIENTS

(For fried cauliflower fritters)

1 head of cauliflower cut into florets

60g plain flour

60g rice starch or cornstarch

½ tsp salt

½ tsp baking powder

2 tsp black sesame

1 stalk of coriander leaves, chopped

½ tsp white pepper

1 cup water 

5 tbsp of golden bread crumbs 

Vegetable oil for frying

 


METHODS

1. In a bowl, whisk together flour, rice starch, baking powder, salt, sesame, coriander leaves, and pepper. A little water at a time to make a batter that is slightly thinner in consistency or until the batter is smooth. The batter should be thin enough that is easily pourable but not as thin as a crepe batter.

2. Pour the florets into the batter, stir well, and make sure all the florets were well coated.

3. Carefully add the coated cauliflowers to the heated oil. To prevent the wok from being overcrowded, keep the cauliflowers equally spaced out. Fry them in hot oil until the cauliflower is just starting to crisp. Removed from the hot oil and set aside to rest for several minutes. Then returned the fried cauliflower to the oil to finish cooking until golden brown.

 

INGREDIENTS

(For Bang Bang Sauce)

 

½ cup mayonnaise

3 tbsp Thai sweet chilli sauce

1 tsp sriracha (optional)

½ tsp vinegar

1 clove garlic, minced 





 

METHODS

Add all the ingredients into a mixing bowl and whisk until everything is combined. Refrigerated for up to 7 days. Serve it as desired.

 











 

Labels:

Comments

Post a Comment

Popular posts from this blog

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Post a Comment
Read more

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake.   Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...
Post a Comment
Read more

Braised Pork Belly Char Siu on Stove

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...
Post a Comment
Read more