Fried Cauliflower or Broccoli


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My family traditionally makes this for an appetizer on Christmas or New Years but I like to make it all year 'round. It is crunchy on the outside and smooth on the inside. Enjoy!

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lincroft, nj


  • 1 head cauliflower or broccoli, broken into bite sized pieces
  • water for blanching
  • 6 eggs
  • salt and pepper
  • 1 1/2 C. all purpose flour
  • 1 1/2 C. flavored breadcrumbs
  • 1/4 C. grated Parmesan cheese
  • oil (canola or vegetable)

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Blanche cauliflower (or broccoli) in boiling water for about 4 minutes. Remove to paper towels and let drip dry.

Meanwhile, beat eggs and season with a dash each of salt and pepper. Place flour along with a dash of salt and pepper into a separate bowl. In another bowl, mix breadcrumbs and Parmesan cheese.

Once cauliflower is dried and cooled, dredge in flour; then egg; then breadcrumbs. Use your hands to roll around the vegetable so as not to pierce the breading. Place on a flat platter and once done, place in the refrigerator for about 5 minutes so the breading adheres.

In a deep skillet, add enough oil to come up the sides about 1 inch or add oil to deep fryer and set temperature to 350 degrees. Be sure when frying not to overcrowd skillet or fryer.

Fry until golden and place on parchment-lined cookie sheet. If desired, sprinkle with either salt or more Parmesan cheese. Place in preheated oven and keep warm until finished frying. Serve as is or with tomato sauce or lemon wedges. 

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