One of my favorite side dishes growing up was breaded, fried cauliflower. I thought to try it with another one of my favorite vegetables, broccoli. My question was would the breading work with a beer batter? It did! My family
- 1 cup flour -
- 1/4 tsp garlic -
- 1/4 tsp onion powder -
- 1/4 tsp pepper -
- 1/4 tsp paprika -
- 1/4 tsp salt -
- 1 cup beer -
- 4 cups frozen broccoli or cauliflower, defrosted -
- 1 cup cornflake crumbs -
- oil, for frying -
1. In a large bowl mix flour, spices, and beer. Whisk until smooth. Add the broccoli or cauliflower. Toss until well coated.
2. Place the cornflake crumbs in a small bowl. Dredge each broccoli or cauliflower floret individually in the cornflake crumbs.
3. Heat 2–3 inches of oil in a large, heavy frying pan. Fry in batches for about 3 minutes until golden. Drain on paper towels. Serve with Beer-Infused Ranch Dressing or any other dipping sauce you desire.
This recipe originally appeared in Mishpacha Magazine. Food Styling by Tehila Hoberman, Photography by Daniel Lailah.
For full article "It's Better with Beer" click here.