- 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.