Korean Fried Cauliflower (Vegan)

Korean Fried Cauliflower (Vegan)


From our
friends at Serious Eats


fried cauliflower Korean-style, served with a sweet and hot chili sauce or a
sweet soy glaze.

Serve this
cauliflower with either of these sauces:



  • YIELD: Serves
    4 to 6 as an appetizer

  • ACTIVE TIME: 15 minutes

  • TOTAL TIME: 15 minutes



2 quarts
vegetable or peanut oil

1/2 cup

1/2 cup
all-purpose flour

teaspoon baking powder

1/3 cup
toasted sesame seeds, plus more for garnish

1/3 cup
unsweetened coconut flakes


1/2 cup
cold water

1/2 cup

1 head
cauliflower, cut into 1-inch florets

recipe Sweet Soy Sauce or Sweet and Spicy Chili Sauce

4 to 5
Finely sliced scallions



oil to 350°F in a large wok, Dutch oven, or deep fryer.

cornstarch, flour, baking powder, 2 teaspoons kosher salt, sesame seeds, and
coconut 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 bowl.

cauliflower 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

fried cauliflower with sauce and serve immediately, sprinkled with extra sesame
seeds and scallions.

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