Monday, October 09, 2006

French Fried Cauliflower

This recipe may be nothing more than a curiosity to most folks. It's adapted from the circa 1970s U.S. Armed Forces Recipe Card Q-20.

For those who want to try this recipe, use it a starting point. I found one recipe that calls for a yeast-risen batter that's flavored with dry mustard and a touch of sugar, not no Parmesan. Another used cumin and tumeric to give it a Southern flare.


Prepares 100 (1/2-cup) portions.

5 cups milk
12 eggs, beaten
12 pounds frozen cauliflower, partially thawed
2 pounds 6 ounces all-purpose flour
2-1/2 ounces salt
2 teaspoons black pepper
9 ounces grated Parmesan cheese

Mix milk and eggs well. Cut large cauliflower pieces in half . Combine flour, salt, pepper and cheese.

Dip in milk and egg mixture. Drain well. Dredge cauliflower in flour mixture. Shake off excess. Fry 3 minutes in 375-degree deep fat fryer or until golden brown. Drain on absorbent paper.

NOTE: Fry in small batches. Cauliflower loses crispness if allowed to stand on steam table.

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