Italian Fried Cauliflower
-
Prep:
10 min. -
Cook:
15 min. -
Serves:
6
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.