friends at Serious Eats
game-day snack made with ultra-crisp battered cauliflower tossed in garlicky
YIELD: Serves 4 to 6 as an appetizer
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
vegetable or peanut oil
teaspoon baking powder
cauliflower, cut into 1-inch florets
hot sauce, such as Frank’s
clove garlic, minced
picked celery leaves (optional)
oil to 350°F in a large wok, Dutch oven, or deep fryer.
cornstarch, flour, baking powder, and 2 teaspoons kosher salt in a large bowl
and whisk until homogenous. Add water and vodka and whisk until a smooth batter
is formed, adding up to 2 tablespoons additional water if batter is too thick.
It should have the consistency of thin paint and fall off of the whisk in thin
ribbons that instantly disappear as they hit the surface of the batter in the
to batter. Working one at a time, lift one piece and allow excess batter to
drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until
wok or fryer is full. Do not crowd pan. (You’ll be able to fit about half of
the cauliflower in each batch). Fry, using a metal spider or slotted spatula to
rotate and agitate pieces as they cook until evenly golden brown and crisp all
over, about 6 minutes. Transfer to a paper towel-lined plate and season
immediately with salt. Keep warm while you fry the remaining cauliflower.
hot sauce, garlic, and 1 tablespoon oil from fryer in a large bowl and whisk to
combine. Toss fried cauliflower with sauce and serve immediately, sprinkled
with celery leaves (if using).