Saveur.com: Daily Fare: Lemony Fried Cauliflower

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Lemony Fried Cauliflower Sep 9th 2013, 13:00 Enlarge Credit: Yossy Arefi SERVES 4-6 INGREDIENTS 1 head cauliflower (about 2 pounds), cored and cut into 1" florets 1½ cups flour 1 tbsp. lemon zest, plus lemon wedges for serving 1 tsp. turmeric 1 tsp. cayenne Kosher salt and freshly ground black pepper, to taste 5 eggs Canola oil, for frying Roughly chopped parsley, for garnish INSTRUCTIONS  1. Bring a large pot of salted water to a boil; add cauliflower and cook until just tender, about 5 minutes. Using a slotted spoon, transfer to an ice bath until chilled; drain and dry completely with paper towels. 2. Heat 2" oil in a 6-qt. saucepan until a deep fry thermometer reads 350°. Mix together flour, zest, turmeric, cayenne, salt and pepper to a shallow baking dish. Whisk eggs in a bowl. Working in batches, dip cauliflower in flour, shaking off excess, then egg, and once again in flour. Fry, flipping as needed until golden and crisp, 30 seconds–1 minute. Using a slotted spoon, transfer to paper towels to drain; season with salt and pepper. Garnish with parsley and serve with lemon wedges on the side.

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