FRIED CAULIFLOWER
"Cauliflower prepared in this way gains a remarkably sweet flavor and a texture similar to crab. Fried cauliflower can be served as an accompaniment to grilled, baked, or fried fish."
1 medium cauliflower head
Sea salt
Freshly-grated nutmeg
2 large eggs
2 tablespoons milk
1 cup all-purpose flour (for dusting)
Olive oil (for frying)
Cut away and discard the stalk and green leaves of the cauliflower. Cut the cauliflower in half and cut the florets away from the inner core. Soak the florets in salted cold water for 15 minutes.
Place a steamer on the stove with several scrapings of nutmeg in the steaming water. When it comes to a boil, drain the cauliflower and steam it, covered, for 10 minutes or until tender but firm. Drain and run under cold water to stop the cooking process. Drain the florets thoroughly and pat them dry.
Line a work surface with waxed paper. Beat the eggs and milk together in a shallow bowl. Next to it, line up the flour on a plate or piece of waxed paper. Coat the florets with the egg mixture, letting the excess drip off, and dredge in flour. Place on the waxed paper and set aside until ready to fry.
When all the florets are coated, pour about 1 inch oil into a 9-inch skillet over medium heat and heat until nearly smoking. Pan-fry the cauliflower quickly at a high heat until a light golden color. Remove with a slotted spoon, drain on brown paper or paper towels, and serve.
Makes 6 servings
Source: Bruculinu, America: Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes by Vincent Schiavelli
"Cauliflower prepared in this way gains a remarkably sweet flavor and a texture similar to crab. Fried cauliflower can be served as an accompaniment to grilled, baked, or fried fish."
1 medium cauliflower head
Sea salt
Freshly-grated nutmeg
2 large eggs
2 tablespoons milk
1 cup all-purpose flour (for dusting)
Olive oil (for frying)
Cut away and discard the stalk and green leaves of the cauliflower. Cut the cauliflower in half and cut the florets away from the inner core. Soak the florets in salted cold water for 15 minutes.
Place a steamer on the stove with several scrapings of nutmeg in the steaming water. When it comes to a boil, drain the cauliflower and steam it, covered, for 10 minutes or until tender but firm. Drain and run under cold water to stop the cooking process. Drain the florets thoroughly and pat them dry.
Line a work surface with waxed paper. Beat the eggs and milk together in a shallow bowl. Next to it, line up the flour on a plate or piece of waxed paper. Coat the florets with the egg mixture, letting the excess drip off, and dredge in flour. Place on the waxed paper and set aside until ready to fry.
When all the florets are coated, pour about 1 inch oil into a 9-inch skillet over medium heat and heat until nearly smoking. Pan-fry the cauliflower quickly at a high heat until a light golden color. Remove with a slotted spoon, drain on brown paper or paper towels, and serve.
Makes 6 servings
Source: Bruculinu, America: Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes by Vincent Schiavelli
MsgID: 3148248
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Friday 9-12-08 Recipe Swap - Assorted Re...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Friday 9-12-08 Recipe Swap - Assorted Re...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (6)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Friday 9-12-08 Recipe Swap - Assorted Recipes (6) |
Betsy at Recipelink.com | |
2 | Recipe: Chunky Chicken Chowder |
Betsy at Recipelink.com | |
3 | Recipe: Easy Scallop and Shrimp Cioppino |
Betsy at Recipelink.com | |
4 | Recipe: Far Eastern Fish Steaks with Cherry Tomatoes and Baby Corn |
Betsy at Recipelink.com | |
5 | Recipe: Fisherman's Soup (Del Monte) |
Betsy at Recipelink.com | |
6 | Recipe: Fried Cauliflower |
Betsy at Recipelink.com | |
7 | Recipe: Fried Mushrooms with Lemon and Garlic |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Fried Peppers and Zucchini (Miriam B. Loo, 1980's)
- Herbed Green Bean Casserole
- Acorn Squash Souffle (blender or food processor, baked in squash halves)
- Fried Zucchini (Giada De Laurentiis )
- Tiny Peas with Mint
- Creamed String Beans (serves 2)
- Hot Sesame Green Beans (oven roasted with sesame oil)
- Ginger-Sesame Asparagus
- Tempura Onion Rings (Japanese)
- Porkys Onion Rings
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute