Fried Cauliflower & Dipping Sauce

    Frying vegetables are as much a part of Italian cuisine as pasta.  They can be served as an antipasta or the main entree.  It is so easy you will be frying everything in your vegetable bin and, it makes your house smell so divine.
     I always blanch (dipping veggie into boiling water) the whole head of cauliflower for about 2 minutes.  Be sure the water is at a rolling boil with 2 teaspoon of sea salt.
    Remove the head from water and, let it cool on a flat plate. Separate into 2" flowerettes.
    In a 3 or 4 Quart saucepan pour 3 cups vegetable oil. (Do not use canola or olive oil) Use a saucepan with high sides for this recipe. Heat oil to 350- 360 degrees.  This is the secret to delicious fried food...Use a thermometer or test w/ one flowerette.

    You will need 3 soup bowls or pie plates.  

One gets flour seasoned w/ pepper, garlic powder and, paprika. (2 cups or more)

One gets 2 scrambled raw eggs and, 1 tablespoon water.
One gets Italian bread crumbs.  (2 Cups or more)


    By now your oil should be hot...Dip the flowerette in flour, coating it completely, dip in egg mixture completely, then breadcrumbs. 

Begin to fry.  Carefully drop flowerettes in oil one at a time ...Do not crowd, depending on the size of your saucepan you'll probably fit about 4 at once.  Keep turning them until they appear alittle darker than golden brown.
     Place them on a brown paper bag to drain.
     You can use this method with mushrooms, broccoli, onions, zucchini, peppers and, even olives .  But, important --do not blanch these veggies.
     Fried cauliflower is delicious all alone but, just like fashion, it's the accessories that set us apart from the animal kingdom.  
     Always keep a 16 oz. container of sour cream in your frig.  It is the most versatile food base for sauces, dips etc..   My favorite  fried cauliflower sauce is:

   

1/2 lb. crumbled bleu cheese or gorganzola

16 oz sour cream

1/4 teaspoon lemon juice

few dashes of Louisiana hot sauce

     You can replace the bleu cheese with:  roasted garlic, cilantro, chipolte sauce, lime juice, horseradish sauce, dijon mustard, Parmesan cheese, artichoke hearts, roasted red bell peppers, etc.  You can also use a tomato marinara sauce.  

     Be creative and, add what you like.  Or make several different sauces and, present them in different bowls.

     Happy Frying !!!