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  • 1 head of fresh cauliflower, washed and cut into florets
  • ½ cup cake flour
  • ½ cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon sea salt
  • 1 teaspoon each granulated garlic powder, oregano, Italian seasoning
  • pinch of cayenne pepper
  • 1 egg
  • ⅔ cup ice water
  • oil for frying

Whisk all dry ingredients together, set aside.
Beat in another bowl the egg and ice water.
Stir into the dry ingredients and stir until mixed smooth.
Heat oil on low to medium heat.
Add the cauliflower to the batter, using thongs or a slotted spoon, letting the excess drop back into the bowl.
Add the cauliflower to the preheated oil.
Do not overcrowd them or touch together.
Fry each cauliflower floret until golden brown on each side around 3 minutes a side. (if using gas, fry on lowest setting otherwise it will brown before cauliflower is cooked).
I usually try one to make sure it’s soft and cooked all the way through.

Recipe and photo: Elize de Kock

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