Crumbed & Fried Cauliflower Bites
These golden, crispy cauliflower bites are coated in a spiced breadcrumb crust with hints of lime, paprika, and cumin. Paired with a rich, tangy garlic-lime mayonnaise for dipping, they make for an irresistible snack or appetizer.
Crumbed & Fried Cauliflower Bites
Servings: 4 Servings
A crisp, golden cauliflower appetiser with a zesty, spiced crumb and a rich garlic mayonnaise for dipping.
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Ingredients
- ¼ cauliflower cut into bite-sized florets
- 1.5 cups panko breadcrumbs
- 1 tbsp lime zest
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 eggs
- 1 cup plain flour
- 1 cup whole egg mayonnaise
- 1 clove garlic finely grated
- Juice of half a lemon
Instructions
- Begin by preparing a breading station with three shallow bowls: one for plain flour, one for beaten eggs, and one for panko breadcrumbs. To the flour, add lime zest, smoked paprika, and ground cumin. Mix to evenly distribute the seasoning.
- Heat a wide pan filled with neutral oil over medium-high heat, aiming for a temperature of approximately 175–180°C.
- Dredge each cauliflower floret in flour, ensuring an even coating. Dip into the egg wash, then roll in the seasoned breadcrumbs, pressing gently to help them adhere. Set aside on a plate until ready to cook.
- Once the oil is hot enough to sizzle when a breadcrumb is dropped in, begin frying the cauliflower in batches. Avoid overcrowding the pan to maintain oil temperature and prevent overflow.
- Fry each piece until golden brown on the outside and tender through the centre. Remove with tongs or a slotted spoon and place on a paper-lined tray or rack to drain.
- In a small bowl, combine mayonnaise with lemon juice and finely grated garlic. Mix until smooth and well incorporated.
- Serve the hot cauliflower bites immediately with the garlic-lime mayonnaise on the side. Garnish with chopped fresh herbs such as coriander, parsley, or mint if desired.
