Pan Fried Spanish Cauliflower Tapas - These breaded fried cauliflower bites are a simple and tasty tapas dish you should make at your next get-together! Just a quick dunking in egg and breadcrumbs and a minute in a skillet and you are all done. Can be made ahead and reheated! | justalittlebitofbacon.com
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Pan Fried Spanish Cauliflower Tapas

These breaded fried cauliflower bites are a simple and tasty tapas dish you should make at your next get-together! Just a quick dunking in egg and breadcrumbs and a minute in a skillet and you are all done.
Course Appetizer
Cuisine Spanish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 200kcal
Author Just a Little Bit of Bacon

Ingredients

  • 1 medium head cauliflower
  • vegetable oil
  • 3 large eggs
  • 1 1/3 cups dried bread crumbs
  • 1 tsp paprika
  • kosher salt

Instructions

  • Cut the cauliflower into bite-sized florets. Steam cauliflower for 5 minutes; then immediately plunge the cauliflower into cold water. Drain well and then blot with a cloth until they are dry as possible.
  • Fill a large skillet 1/2 inch deep with vegetable oil. With the burner on medium, heat the oil to 350F. Turn the burner down to low to maintain the temperature.
  • While the oil is heating (it will take several minutes), take out two shallow bowls or pie plates. Break the eggs into one bowl and give them a quick mix. Pour the bread crumbs and paprika into the other and give it a stir.
  • To coat the cauliflower florets, dip them into the egg, allowing most of the egg to drip off - you don't want much egg on the cauliflower. Then roll them in the bread crumbs. Don't worry if the cauliflower is only partially covered. What you are looking for is a thin coating over much of the cauliflower.
  • In batches (3 or 4 depending on the amount of cauliflower), add the florets to the hot oil and fry them, turning them every so often, until they are golden brown and crisp, 2 minutes. With a slotted spoon, take the florets out of the oil and put them on plate lined with paper towels. Sprinkle with salt.
  • Serve while still warm from the oil or make them ahead and then reheat in a 400F oven until hot and crispy, about 5 minutes.

Notes

The reason to dry the cauliflower so carefully is that the coating sticks much better to a dry surface.
Fried cauliflower is great served with Romesco Sauce or with a garlicky aioli.

Nutrition

Calories: 200kcal