Moroccan Fried Cauliflower
A zesty, batter-dipped, and fried cauliflower dish features the bold flavors of garlic and Moroccan spices.
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Instructions
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Break a head of cauliflower into bite-sized florets. Wash, dry, and partially boil or steam for 2 to 3 minutes; drain thoroughly.
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In a large bowl, whisk eggs with water, then mix in flour until smooth.
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Stir in garlic, parsley, cumin, paprika, salt, and cayenne pepper into the batter.
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Add the drained cauliflower florets to the batter, tossing until fully coated.
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Heat about 1/4 inch of vegetable oil in a large skillet over medium heat for shallow frying, or 2 inches of oil in a wide pot for deep-frying, until hot.
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Cook the coated cauliflower in batches, without crowding, turning occasionally, until deep golden. (For shallow fry, cook several minutes per side. For deep fry, cook about 5 minutes per batch.)
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Transfer the cooked cauliflower with a slotted spoon to a paper-towel-lined pan to drain.