I was first introduced to fried cauliflower about three decades ago, when my sister married into an Italian family in Louisiana. She picked up many of the cooking traditions of her new family and made them her own. I've since learned that this dish is a favorite all over the country. In fact, for many folks, this is the ONLY way they'll eat cauliflower.
So here, from the kitchen of Jill Wilson Saia, No. 1 big sis and crackerjack cook, comes today's recipe:
3 c. all-purpose flour
3 heads fresh cauliflower, cleaned and cut bite-size
Vegetable oil (canola oil is best); enough to fill deep fryer
2 large eggs
½ c. milk
1 tsp. granulated garlic
½ tsp. cayenne pepper
½ tsp. black pepper
½ tsp. salt
Cajun/Creole seasoning to taste (Zatarain's, Tony Chachere's)
Heat oil in deep fryer or large pot on stove to 350° Fahrenheit. Beat eggs and milk together in a bowl.
Combine remaining ingredients (except cauliflower) in a zip-top bag; close the bag and shake thoroughly to mix.
Soak cauliflower pieces in egg wash, then place in zip-top bag with dry ingredients. Shake to coat. Place each coated cauliflower piece in hot oil and cook until golden brown.
Drain on paper towels and add salt and pepper to taste.
My nephews, Jacob and Jared, generally make it difficult to get a full plate of these to the table!
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