Italian Fried Cauliflower

10 Min.
15 Min.
6
Ingredients
1
package Shore Lunch® Original Breading Mix
1 package Shore Lunch® Original Breading Mix
4
cups vegetable oil
4 cups vegetable oil
1
pound head of cauliflower, cut into 1½ -2 inch florets
1 pound head of cauliflower, cut into 1½ -2 inch florets
4
large eggs, beaten
4 large eggs, beaten
½
teaspoon dried oregano
½ teaspoon dried oregano
½
teaspoon dried parsley
½ teaspoon dried parsley
¼
teaspoon dried thyme
¼ teaspoon dried thyme
½
teaspoon garlic powder
½ teaspoon garlic powder
¼
teaspoon crushed red pepper
¼ teaspoon crushed red pepper
¼
teaspoon black pepper
¼ teaspoon black pepper
1
cup grated Parmesan cheese, divided
1 cup grated Parmesan cheese, divided
Directions

  1. Heat the oil in a large stock pot to 350 ºF.
  2. Place the eggs into a shallow dish.
  3. Combine the breading, oregano, parsley, thyme, garlic powder, red pepper, black pepper, and ½ cup Parmesan cheese in a shallow dish.
  4. Dip each cauliflower floret in the eggs and then dredge in the breading.
  5. Carefully add the florets, in batches, to the oil and fry for 2-3 minutes. Using a slotted metal spoon remove the florets from the oil to a platter lined with paper towels.
  6. Sprinkle the fried cauliflower with the remaining Parmesan cheese. Serve immediately.