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April 18, 2012 / Easy Peasy food

Fried stuff

I was browsing on pinterest, something that I find myself doing ever so often. If you don´t have pinterest, get it! It such a fun and smart thing. But I warn you it‘s very addictive. If you want an invite, post your email in the comments and I´ll send you one. As I was browsing the food posts, I found a couple delicious ones with cauliflower. I love cauliflower and have it for lunch once almost every week, usually just boiled with fried bacon and a boiled egg (try it it’s a great combo!). So, inspired by a couple of pictures of deep-fried cauliflower, I decided to try my own version. And it was delicious, such a great pre-dinner snack and very easy to make. I know deep-frying can be a bit intimidating, but just have a lid close and some extra oil and you’ll be fine.

What you’ll need:

1 Cauliflower, cut into florets

A bunch of parsley, half of it finely chopped

A pinch paprika powder

1 Egg

1 cup panko

1-2 cups of canola oil

1 lemon, the juice

3 tbsp. mayonnaise

Salt & Pepper

  1. Crack the egg in a bowl and whisk and place the panko in an other one.
  2. Season the panko with paprika, salt, pepper and the finely chopped parsley.
  3. Mix lemon juice with mayo and season with salt and pepper
  4. Heat the oil in a pot, keep extra oil handy and a lid close.
  5. Dip the cauliflower in egg first and then the panko and then gently place in the heated oil.
  6. If you want to, you can also deep-fry the rest of the parsley, (it’s delicious) otherwise just use it as garnish.
  7. Cook until golden and serve with the lemon mayo.
  8. Eat!

If you’ve never deep-fried before, here are some handy hints.

  • Choose a deep, heavy skillet to fry in. Add oil to the cold pan, leaving a headspace, or space at the top of the pan, of at least two inches. This allows a safety margin when the oil bubbles up as the food is added.
  • Make sure that the food you’re going to fry is dry. Letting it sit on paper towels, or coating it in flour or breadcrumbs is a good way to ensure this.
  • Begin heating the oil over medium high heat. The oil is ready when a small piece of white bread dropped into the oil browns in 60 seconds.
  • Don’t overcrowd the pan. Carefully add the food, leaving lots of space around each piece so the food will cook evenly. If you add too much food at once, the oil temperature will drop and the food will absorb fat instead of instantly searing.
  • Watch the food carefully as it cooks. Remove the deep fried stuff with a slotted spoon or a heavy stainless steel sieve with a long handle, when it’s done and drop it onto paper towels to drain.
  • Oil and water do not mix! (Slept in science class in school?) If you pour water on the oil, the mixture will explode. If you think the oil is to hot ad more cold oil (and lower the heat). If the oil smokes or catches fire, cover it with a pan lid or cookie sheet, use a fire extinguisher and call the fire department..

Warning! If you never clean your fan or your filter and/or live in a very small house made of wood I would probably think twice twice before deep frying..

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