Coated in crispy panko breadcrumbs, these deep-fried cauliflower bites make the perfect vegetarian snack.
- 1 tablespoon light soy sauce
- 1 tablespoon cooking sake
- 1 teaspoon finely grated fresh ginger
- 1/2 cauliflower, trimmed, cut into florets
- 70g (1 1/2 cups) panko breadcrumbs
- 50g (1/3 cup) plain flour
- 2 eggs
- Peanut oil, to deep-fry
- Tonkatsu sauce, to drizzle
- Thinly sliced green shallots, to serve
- Kewpie mayonnaise, to serve
- Lemon wedges, to serve
Combine the soy sauce, saké and ginger in a shallow dish. Add the cauliflower and toss to coat. Set aside, turning occasionally, for 20 minutes to marinate.
Place the breadcrumbs and flour separately on 2 large plates. Place the eggs in a dish and lightly whisk to combine.
Drain the cauliflower from the marinade, and discard the marinade. Working in batches, place the cauliflower in the flour and toss to coat. Dip coated cauliflower in the egg to coat, then in the breadcrumbs, pressing firmly to coat. Transfer to a plate.
Pour enough oil into a large wok or saucepan to come one-third of the way up the side. Heat over medium-high heat to 180C on a cook’s thermometer. Working in batches of about 4-5 pieces (don’t overcrowd the pan), deep-fry the cauliflower, turning, for 5 minutes or until golden. Use a slotted spoon to transfer to a tray lined with paper towel to drain. Repeat with the remaining coated cauliflower pieces.
Transfer fried cauliflower to a serving dish. Season with salt. Drizzle with tonkatsu and sprinkle with shallots. Serve with mayonnaise and lemon wedges.
TIP: To make it Southern fried cauliflower, ditch the tonkatsu and serve with Kewpie Mayonnaise Sriracha Flavour.