DEEP FRIED CAULIFLOWER

DEEP FRIED CAULIFLOWER

If you love cauliflower this will be a family favorite.   There is a story behind this recipe.  When my dad was about 8 in 1948,  the family lived in a trailer, his father built.  They were very poor.  He had one older brother and a older sister.  The story goes that they lived near a cauliflower field and after the harvest they would go into the fields and look for any left behinds.  They found quit a few cauliflower heads that where be left behind. And that is what they would eat during that season.     Simple, easy and yummy.  

For this recipe you are going to need a steamer basket.

INGREDIENTS:
1 Cauliflower head.  
 Two eggs 
Bread Crumbs of your choice.   
Peanut oil for deep frying.

METHOD OF PREPARATION:

FIRST: PREP CAULIFLOWER.
Take the Cauliflower and wash off. Break off the green leaves.  Take the knife and cut off stem. If their is any rust or slight discoloration cut off.  Next cut the florets off one by one, until you have a nice bunch of large, medium and small florets ready to be dipped in egg and bread.

Note: If the stem is thick and long enough cut off the end, and cut off the hard outer skin. I love to eat the inside of it.  It's crisp and has a zing to it.   

NOTE:  When opening a steaming pot (OPEN IT, SO THE STEAM GOES OUT AWAY FROM YOU.)  before you proceed to check the food.

SECOND: STEAMING
Put the cauliflower florets into the steamer basket with about two to three cups of water at the bottom.  Take care not to let the water come though the bottom of the basket. Turn on high.  Keep an eye on it, it will not take very long to be done.  When you can pierce the cauliflower with a knife and the cauliflower is no longer crunchy, but tender.  The  florets should hold together nicely and yet be able to be pierced easily.  

THIRD:  
Crack one of the eggs in a bowl and lightly break the yoke.  Pour bread crumbs into another bowl, about four tablespoons.  Add more when needed.

FOURTH: DREDGING
First dip each floret into the egg mixture and then coat with bread crumbs.   Place on plate. When all of the piece are coated get the oil ready.  Now there is going to be some odds and end pieces coat them too. I usually do them all at once. 

FIFTH: FRYING   Have a plate with paper towel read near by to drain.
Metal Prongs work great in turning and grabbing the cauliflower.
Pour the oil into a pot that will make the oil deeper.  So you would not what to use a large wide pot.   Turn the stove top to Medium High.   Let the oil heat up.  Put a pinch of bread crumb in the oil.  As soon as you see the bread crumbs start to  bubble and move put in the breaded cauliflower two to three at a time.    Turn them over to make sure all side are evenly cooked.
As soon as the breaded cauliflower has a nice golden color, remove from oil and place on a plate and drain.  Repeat.

NOTE: If you think the oil is too hot turn it down. If you think the oil is not hot enough turn it up.  If the cauliflower is coming out too dark. Take the oil off the burner and start again.   
I usually turn it to Med High to heat up, then I turn it down to Medium. 

SIXTH: SERVE WITH YOUR FAVORITE DIPPING SAUCE.  

SEVEN: CRUNCH AWAY.  YUM.