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Crumbed and deep-fried Cauliflower
Course
Appetizer, Lunch, Snack
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
-4 as a snack/starter
Author
Alida Ryder
Ingredients
1
head of cauliflower
cut into florets
250
ml
1 cup flour, seasoned with salt and pepper
2
eggs
lightly beaten
2
packets Knorr Crispy & Tasty Chicken Coating
2
litres sunflower oil
for deep-frying
!For the caper mayonnaise
250
ml
1 cup good quality mayonnaise
30
ml
2 Tbsp capers (chopped if they're very large)
Instructions
Heat the oil in a medium saucepan.
Place the flour, eggs and crumb coating in three separate bowls.
Coat the cauliflower florets first in the flour, then in the egg and finally in the crumb coating.
When the oil is hot, fry the cauliflower until golden brown and crisp.
Remove from the oil and allow to drain on kitchen paper.
To make the caper mayonnaise, combine the mayonnaise and the capers.
Serve the crispy cauliflower hot, with the caper mayonnaise.