Italian Fried Cauliflower
Recipe tags: breading-batter mix, easy difficulty, side, deepfry
|1 pkg||Shore Lunch® Original Recipe Fish Breading/Batter Mix|
|4 cup||vegetable oil|
|1 lb||head of cauliflower, cut into 1½ -2 inch florets|
|4||large eggs, beaten|
|½ tsp||dried oregano|
|½ tsp||dried parsley|
|¼ tsp||dried thyme|
|½ tsp||garlic powder|
|¼ tsp||crushed red pepper|
|¼ tsp||black pepper|
|1 cup||grated Parmesan cheese, divided|
Heat the oil in a large stock pot to 350 ºF.
Place the eggs into a shallow dish.
Combine the breading, oregano, parsley, thyme, garlic powder, red pepper, black pepper, and ½ cup Parmesan cheese in a shallow dish.
Dip each cauliflower floret in the eggs and then dredge in the breading.
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.
Sprinkle the fried cauliflower with the remaining Parmesan cheese. Serve immediately.