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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