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½ head cauliflower
1 tbsp Gewürzhaus Louisiana Cajun Spice
rice bran oil for frying
½ cup plain flour
¼ cup rice flour
½ cup soda water, chilled
1 ½ tbsp Gewürzhaus Australian Chicken salt, to serve
Chop cauliflower into small (2-3cm) sized florets and toss in Louisianan Cajun Spice.
Fill a saucepan 6-7cm deep with oil and set to MED heat (bring to 180°C).
Mix the flours and make a well in the centre.
Mix in the soda and egg gently to form a batter.
Toss the cauliflower florets through the mixture.
Drop a small amount of batter in the oil to test the heat, it should bubble at the edges.
Use a fork to transfer half the cauliflower to the fryer, cooking each piece for approximately 5 minutes or until golden.
Repeat for the remainder of cauliflower.
Drain on paper towel and toss in Australian Chicken Salt to serve.
These popcorn bites can be used as a filling for tacos or served with Creamy Ranch Dip for a party snack.
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