Crispy Fried Cauliflower with Bang Bang Sauce

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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.

 











 

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