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Essential of Classic Italian Cooking - Fried Cauliflower Wedges with Egg and Bread Crumb Batter

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It's cauliflower time! And fried cauliflower at that! Rarely do I fry anything. I've had a deep-fryer for at least 5 years, and I've used it twice. Once to make Pumpkin Doughnuts for a Daring Bakers challenge, and the second time was for this Fried Cauliflower.

On to the recipe. You boil cauliflower until tender, drain, and cut the florets into wedges. Those wedges are then dipped in beaten egg, then in breadcrumbs. They are then fried. Even though I used a deep-fryer, Marcella just calls for a frying pan.

These were extremely easy to make, and delicious. I think it's important to use home-made breadcrumbs, not the ones out of the can. I might not have had the breadcrumbs as fine as they should have been, but they created a wonderful, crunchy coating on the cauliflower that was so good. Sprinkled with a little course sea salt, yum!!!

Comments (1)

Eden:

Hmmm that does sound delicious. A different way to serve caulifower.

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