Breaded cauliflower – Rántott karfiol
Cauliflower is usually considered a winter food, but thanks to greenhouses this great vegetable is already available whole year round and it deserves a spot on your table. In Hungary you can eat cauliflower in form of soups or layered dishes, however the most popular cooking method of those sparkling white florets is breading.
Breading improves the flavor and texture of the food providing a crispy exterior and a tender interior. The standard breading procedure is a basic 3-step technique. Dredge the food in flour (always shake off the excess), then dip the flour coated item into the egg wash and coat on all sides. Let the excess drip off and transfer to the breadcrumbs to coat evenly. It’s recommended to add some oil to the eggs because it helps the egg wash stick to the flour coat.
- 1 head of cauliflower (approx. 800 g / 1 3/4 lbs)
- 150 g (~1 1/4 cups) flour
- 5 eggs
- 1 tsp oil
- 250 g (~2 cups) breadcrumbs
- salt and pepper
- oil or lard for frying
Cut the cauliflower into florets, leaving them fairly large. Rinse and place them in a pot of salty water. Bring it to a boil and cook until florets are halfway done. Drain and let them cool.
Place flour and breadcrumbs in 2 medium sized bowls. In a third bowl beat eggs and a teaspoon of oil lightly with a fork, making sure the yolks and the whites are mixed. Sprinkle the florets with salt and pepper, then one by one dip each floret first into the flour, then into the beaten egg and finally into the breadcrumbs. Place the florets on a tray. Fry them in 2 inch oil until they turn golden on all sides. Place the cauliflowers onto paper towels to drain them.