This is it!
I’ve found a way to balance out all the green salads I’ve consumed in a lifetime!
And now, I won’t waste last week’s sunchoke oil…
Did you know that you can re-use fry oil?
One of the reasons I don’t fry is because it’s annoying to clean. Grease gets all over the place. It’s hot. And there’s that huge pot to scrub.
Plus, one must figure out how to dispose of the oil correctly once it has cooled down. Usually, I pour it into an old (empty) coffee can and store it under the sink. I top it off when necessary. It’s funny- everyone in my family has a coffee can under their sink. I think it’s the same brand too…
Although it’s a convenient and tidy disposal, I can’t stand opening the lid. You get this wafting reminder of the last thing you fried.
Back in my restaurant days we were taught to re-use the fry oil. It was too much of a costly process to dump out the fryolators (real name) on a daily basis. We changed it every other day.
To be clear, I’m not talking about re-using stinky coffee can oil. I’m talking about re-using clean fry oil.
I’m not sure of its technical expiration or how long you’re supposed to keep fry oil; mine was a day old and it worked fine. Obviously, if your oil looks suspicious or smells funny don’t use it.
Do as I say, not as I do.
So, what was round #2?
(my husband is going to leave me).
They taste like chicken cutlets, minus the chicken. Or, naked cauliflower parmesan. Crispy, crunchy, seasoned bread crumb outside with a yummy veggie center. I fried some fresh parsley and lemon slices to go along with it.
Is this still considered a superfood?
And for dipping, I made a dill yogurt sauce. I used this to top roasted fish later that night for dinner.
What have you been cooking lately?Print
- 1 quart vegetable oil
- 1 medium cauliflower, about 4–5 cups of florets
- 2 extra large eggs
- 1/4 c. flour
- 2 c. Italian-style whole wheat seasoned breadcrumbs
- 1 c. ground parmesan cheese
- salt, to taste
Dill Yogurt Sauce
- 1/2 c. mayonnaise
- 1/2 c. fat free greek yogurt
- zest of 1 lemon
- 2 tbsp. lemon juice
- 1/2 garlic clove
- 1/4 c. roughly chopped fresh dill
- handful of fresh parsley
- 1 lemon, sliced
- In a medium-sized pot, add the oil to come up about half way up the sides. Warm the oil over moderate heat until it reaches 375 F. Use a thermometer if you have one.
- Grab a large plate and line it with paper towels.
- For the yogurt sauce, combine all of the ingredients except the dill in a mini food processor. Blend until smooth. Stir in the dill and set aside.
- Remove the large stem of the cauliflower. Run your knife around the center core and pull it out. Cut the cauliflower into bite-sized florets.
- For the batter, whisk the eggs and flour in a large bowl.
- Add the bread crumbs and parmesan cheese to another bowl.
- At this point, your oil should be ready. Check the temperature by dropping a small piece of cauliflower into the pot; if it floats you’re ready to fry. If not, wait for it to heat up.
- Dip the florets into the batter shaking off the excess as you go. Then dunk into the crumb mixture.
- Gently add to the hot oil. Fry, stirring occasionally (so they don’t stick) until golden. Do not over crowd the pot! The oil bubbles will rise and spill onto your stove.
- Using a slotted spoon, transfer the cauliflower to your lined plate.
- Sprinkle with salt while hot.
- Repeat with the remaining florets.
- Right before serving, add the parsley and lemon slices to the pot. Fry until crispy.
- Serve your fried cauliflower warm with the dill yogurt sauce on the side. Top with crispy parsley and lemon.