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Fried Cauliflower


  • 2 eggs, beaten
  • 1 cup flour
  • 1/2 tsp. salt
  • 2 Tbsp. olive oil
  • 3/4 cup water
  • 1 large cauliflower, cut into flowerets
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  • 2 Tbsp. lemon juice
  • 3 Tbsp. minced fresh parsley
  • vegetable oil


Combine first 4 ingredients in a bowl; stir in water. Refrigerate 2-3 hours. Place cauliflower in vegetable steamer over boiling water; cover and steam 3-5 minutes or until crisp tender. Drain and cool. Combine lemon juice and parsley in a large bowl; add cauliflower, and toss gently. Cover and marinate 1 hour. Pour oil to a depth of 2-3 inches into a Dutch oven; heat to 375 degrees F. Dip cauliflower in batter; fry in oil until golden. Drain on paper towels. Serve immediately.

By Robin from Washington, IA


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