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.

 











 

Comments

Popular posts from this blog

Steamed Spareribs With Sand Ginger (沙姜蒸排骨)

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...

Steamed Chicken With Cordyceps Flowers and Shitake Mushrooms (虫草花香菇蒸鸡)

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...