INGREDIENTS
1 small head of cauliflower cut into small florets
1 cup flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp seasoning salt
1 tsp Cajun seasoning, divided
1/3 cup + 2 Tbsp lemon juice
2/3 cup water
1-3 tbsp Frank’s or other brand hot sauce (to taste)
2 cups Italian seasoned breadcrumbs
Vegetable oil for frying
INSTRUCTIONS
Heat deep fryer to 350 degrees.
In a medium bowl, mix flour, baking powder, cornstarch, seasoning salt, and 1/2 tsp Cajun seasoning. Add lemon juice, water, and hot sauce (to taste), and mix until the batter is smooth.
Work with a few cauliflower pieces at a time: dip cauliflower into the batter and coat evenly. Shake off excess.
Add the other 1/2 tsp Cajun seasoning to the breadcrumbs. Roll the cauliflower in breadcrumbs until coated thoroughly.
Deep fry cauliflower in batches until golden brown, then drain on a cooling rack over a cookie sheet lined with paper towels.
Season with a pinch of salt and serve.
*Note: the cauliflower should be crisp-tender, not raw on the inside, when done frying. If the outside is getting dark before the inside gets tender, you either need to cut smaller pieces, or turn the temperature of the fryer down a little bit (no lower than 330). If the outside is brown and inside is tender, but the outside isn’t crispy, your oil is too cold. Also, the more food you add to the fryer at once, the more drastically the temperature will drop. Watch carefully and adjust as needed.
