Ingredients
- 400 g cauliflower florets, blanched
- 3 eggs
- salt
- 4 tbs flour
- 150 g Panko
- 800 ml deep-frying oil
- 2 tbs Sriracha Sauce
- 4 tbs honey
- 4 tbs soy sauce
Preparation
1. Whisk eggs and a half teaspoon salt in a shallow bowl with a fork.
2. Place flour and Panko to another deep dish.
3. Bread the cauliflower florets twice, first coat all the florets in flour. Then dredge in egg, then in Panko and repeat. Carefully press on the breading.
4. Place oil in the pan, heat the pan on highest level up to the roasting window, switch to a low level and add about half of the breaded florets to the oil.
5. Deep-fry the cauliflower florets for about 3 minutes until golden brown, turning occasionally. Remove and drain on kitchen paper. Deep-fry remaining florets in the same manner.
6. Combine Sriracha-Sauce, honey and soy sauce and serve as dip for the deep-fried cauliflower florets.
Tip
- The ingredients for double breading will vary depending on the size of the florets, so it is a good idea to have enough of Panko and eggs on hand.
This recipe has been tested and approved by AMC.
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