Cauliflower Tempura
Submitted by happyzhangbo
Bite-sized cauliflower florets dredged in flour and dipped in a light egg yolk batter, then fried until shatteringly crisp and golden. Just 5 ingredients and 20 minutes for a crunchy vegetable side or snack.
YIELD
6 servingsPREP
5 minCOOK
15 minREADY
20 minFive ingredients. Twenty minutes. Cauliflower that people will actually fight over.
The secret to real tempura batter is keeping it cold and barely mixed: egg yolks whisked with ice water, flour stirred in just until it comes together with lumps still visible.
That rough, underdone batter is exactly what fries up into those shatteringly light, lacy edges that make tempura so addictive.
Dredge your cauliflower florets in a little extra flour first so the batter grabs on tight, then fry in small batches until each piece is golden and crackling.
Pro Tips
- Keep the batter ice cold; warm batter absorbs oil and turns heavy instead of crisp
- Don’t overmix the batter; lumps are your friend here and create that signature airy crunch
- Fry in small batches so the oil temperature stays steady and every piece crisps evenly
- Serve immediately with soy sauce, a squeeze of lemon, or a spicy mayo for dipping
Ingredients
Directions
Heat the oil to 375℉ (190℃).
Trim the cauliflower into bite-size florets.
Whisk the egg yolk and water and then mix in the flour.
Dredge the cauliflower in flour and then dip it into the batter.
Fry until golden brown.
Do not over crowd them.
Fry them in batches if need be.
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