friends at Serious Eats
fried cauliflower Korean-style, served with a sweet and hot chili sauce or a
sweet soy glaze.
cauliflower with either of these sauces:
4 to 6 as an appetizer
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
vegetable or peanut oil
teaspoon baking powder
toasted sesame seeds, plus more for garnish
unsweetened coconut flakes
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.