Breaded Cauliflower
Source of Recipe
the web
List of Ingredients
2 medium heads cauliflower (about 3 1/4 pounds), separated into about 3-inch flowerets
Vegetable oil for frying
4 large eggs
1/4 cup milk
1 1/2 cups seasoned dried bread crumbs
Salt to taste
Recipe
Place steamer basket in 8-quart Dutch oven or saucepot with 1 inch water. Heat water to boiling over high heat; add cauliflower flowerets and reduce heat to medium. Cover and cook flowerets just until tender, about 10 minutes. Remove flowerets; rinse with cold water to stop cooking; drain well. In 4-quart saucepan, heat 1 inch vegetable oil over medium heat until hot (350 degrees to 375 degrees F on deep-frying thermometer). Preheat oven to 200 degrees F. In large bowl, with wire whisk, lightly beat eggs with milk. Place bread crumbs in another large bowl. With tongs, dip some flowerets in egg mixture, then in bread crumbs to coat. Fry flowerets in small batches until light golden, about 3 to 5 minutes, turning once. Place flowerets on paper towels to drain. Place drained flowerets on jelly-roll pan and keep warm in oven. Repeat in small batches with remaining flowerets. Sprinkle flowerets with salt before serving if you like.
Serves 12.
|
|
member logon
