Pan Fried Breaded Cauliflower With Lemon Dill Sauce
These pan fried breaded cauliflower are soft and tender on the inside and golden brown delicious on the outside. Served with a quick lemon dill sauce
Equipment
- Stove
Ingredients
- 1 lb cauliflower florets, no wider than an inch florets can be cut off the head using a paring knife
- 2 each eggs, well beaten
- 1 cup all purpose flour
- 1 tsp garlic powder
- 0.5 tsp old bay seasoning
- 0.5 cup canola oil
- 1 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 0.25 cup fresh dill, chopped
- 1 each lemon, juice and zest
Instructions
- Beat eggs well in one bowl. In a second bowl, mix flour, garlic powder, and old bay. Dip the cauliflower florets in the egg mixture, and drain off any excess egg. Coat them well in the flour mixture.
- Heat up canola oil in a large frying pan. Gently place breaded cauliflower into the pan. Cook until golden brown and then turn the florets on a different side and repeat. Due the irregular shapes of the florets, you may have to turn the florets more than once to cook all sides. Once cooked, place on a paper towel to drain excess oil.
- To make the lemon dill sauce, mix the yogurt, mayonnaise, fresh dill, and lemon juice and zest. Serve the fried cauliflower bites hot with the cold dipping sauce served on the side.