Chou-fleur Frit Croquant avec Sauces Trempettes

Instructions

1. Prepare the Vegetables

   Wash the cauliflower and cut it into bite-sized florets. Peel the carrot and cut it into thin julienne strips. Slice the cucumber into julienne strips as well. Finely chop the green onions and set everything aside.

2. Make the Batter

   In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Slowly add the sparkling water while whisking until a smooth batter forms. Let the batter rest for a few minutes.

3. Heat the Oil

   5min

   In a deep pan or fryer, heat the vegetable oil to 180°C (350°F). Ensure the oil is hot enough by dropping a small amount of batter into it; if it sizzles and floats immediately, it's ready.

4. Fry the Cauliflower

   4min

   Dip each cauliflower floret into the batter, ensuring an even coat. Carefully drop them into the hot oil in batches and fry for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

5. Serve and Enjoy

   Serve the crispy fried cauliflower with julienned carrots, cucumbers, and chopped green onions. Pair with soy sauce and spicy mayo for dipping. Enjoy while hot and crispy!