These buttermilk fried cauliflower bites are crisp, juicy, totally moreish and of course, totally meat-free!
The tender cauliflower florets are marinated in a chilli and cumin spiced buttermilk and then dusted in paprika and garlic seasoned flour before being fried to perfection. You'll polish off a whole batch in minutes - we certainly did!
Making these buttermilk fried cauliflower bites starts the night before you intend to serve them. You'll cut the cauliflower into florets and then drop into a marinade made from buttermilk
This buttermilk fried cauliflower is so juicy and stunningly delicious, you can serve it in all sorts of ways.
How about making them in place of buttermilk chicken with sweetcorn, ranch dip and potato wedges? Or you could enjoy then with sweet chilli sauce or soy sauce as more of a Japanese or Thai-style meal.
Ingredients
- 1 large cauliflower head cut into medium-sized florets
- 500 ml (1.1 pt) thick buttermilk
- 1 tbsp chilli powder
- 1 tsp cumin
- 2 tbsp sugar
- 300 g (10.6 oz) plain white flour (all purpose flour)
- 1 tsp paprika
- 2 tsp garlic granules
- Salt and pepper
- Vegetable oil to fry
Equipment
- Large mixing bowls
- Plate
- Deep fat fryer or suitably sized saucepan
Instructions
The night before, cut the cauliflower into medium florets and place in a large bowl.
Add the buttermilk, chilli powder, cumin, sugar and a pinch of salt and pepper.
Mix together with your hands, cover and place in the fridge overnight to marinate.
Put the flour in a bowl with the paprika, garlic granules and a pinch of salt and pepper.
Mix to evenly distribute the spices.
Remove the cauliflower from the buttermilk, then dip in the flour, coating on all sides. Leave in the flour for a couple of minutes to soak up any excess moisture.
Repeat until all the cauliflower is fully coated.
Fill a deep fat fryer to the max line, or a large saucepan one third full of oil. It’s important not to fill further than one third as oil expands when heated and will climb further when frying.
Heat the oil to 160C (325F).
Fry the cauliflower in batches, lowering in 3-4 pieces at a time so that they don’t overcrowd the pan and stick together. It should take 8 minutes for them to become crisp and golden brown.
Drain on kitchen paper and serve warm.
For the dip shown here, I combined equal parts dark soy sauce and sweet chilli sauce and added a little chopped fresh coriander.
Print this buttermilk fried cauliflower recipe
Buttermilk Fried Cauliflower
Ingredients
- 1 large cauliflower head cut into medium-sized florets
- 500 ml (1.1 pt) thick buttermilk
- 1 tbsp chilli powder
- 1 tsp cumin
- 2 tbsp sugar
- 300 g (10.6 oz) plain white flour (all purpose flour)
- 1 tsp paprika
- 2 tsp garlic granules
- Salt and pepper
- Vegetable oil to fry
Equipment
- Large mixing bowls
- Plate
- Deep fat fryer or suitably sized saucepan
Instructions
- The night before, cut the cauliflower into medium florets and place in a large bowl.
- Add the buttermilk, chilli powder, cumin, sugar and a pinch of salt and pepper. Mix together with your hands, cover and place in the fridge overnight to marinate.
- Put the flour in a bowl with the paprika, garlic granules and a pinch of salt and pepper. Mix to evenly distribute the spices.
- Remove the cauliflower from the buttermilk, then dip in the flour, coating on all sides. Leave in the flour for a couple of minutes to soak up any excess moisture. Repeat until all the cauliflower is fully coated.
- Fill a deep fat fryer to the max line, or a large saucepan one third full of oil. It’s important not to fill further than one third as oil expands when heated and will climb further when frying.
- Heat the oil to 160C (325F) and fry the cauliflower in batches, lowering in 3-4 pieces at a time so that they don’t overcrowd the pan and stick together. It should take 8 minutes for them to become crisp and golden brown.
- Drain on kitchen paper and serve warm.
- For the dip shown here, I combined equal parts dark soy sauce and sweet chilli sauce and added a little chopped fresh coriander.
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