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Breaded fried cauliflower with potatoes
Parboiled cauliflower florets coated in flour, egg, and breadcrumbs, then fried until golden. Serve with potatoes and tartar sauce. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 20 min
- Total time
- 45 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Fried cauliflower is a popular meatless dish made with cauliflower florets parboiled until partially tender, coated in flour, egg, and breadcrumbs, and fried until golden. Parboiling shortens the frying time so the coating doesn't get too dark and the cauliflower is tender inside. Serve it with boiled potatoes and tartar sauce, just like fried cheese.
Ingredients
For serving
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Instructions
Tip: tap a step to mark it as done.
Parboil the cauliflower
15 minSeparate the cauliflower into walnut-sized florets and trim the thicker stems. Boil in salted water for 4–5 minutes until partially tender, then drain and let cool in a colander for 10 minutes to allow excess moisture to evaporate.
Boil the potatoes
20 minPeel the potatoes, cut larger ones in half, and boil in salted water until tender, about 20 minutes.
Bread the cauliflower
10 minWhisk the eggs with the milk and a pinch of salt. Coat the dry florets in flour, then in the egg mixture, and finally in breadcrumbs, pressing the coating on gently.
Fry the cauliflower
10 minHeat about 2 cm of oil in a deep skillet. Fry the florets in small batches over medium heat for 3–4 minutes, until golden on all sides, then drain on a paper towel.
Serve
Serve the cauliflower warm with the boiled potatoes and tartar sauce.
Tip: Dry the florets thoroughly before breading, as the coating can come off wet cauliflower during frying. Fry only as many pieces at a time as will fit without cooling the oil.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 584 kcal
- Protein
- 20 g
- Carbohydrates
- 86 g
- of which sugars
- 9.5 g
- Fat
- 19 g
- of which saturates
- 3.1 g
- Fiber
- 10 g
- Salt
- 1.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vyprážaný karfiol v trojobale so zemiakmi
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