Deep fried Cauliflower with Dill Pickle Aioli

Anthony Nicometi Jr

By
@AnthonyNicometi

When I was little, we went on Vacation to Splash Lagoon water park, and in the restaurant, my mom ordered the Deep Fried Cauliflower. After I tried some of hers, I was Hooked! She started making it for me ever since. She served it with Ranch, But as I grew up, I tried different sauces, and this Dill Pickle Aioli works perfectly!

Its incredibly easy, Unbelievably tasty. And a Childhood favorite for me!

(I made this in Culinary class today...and I overcooked it a little bit, The color should be much lighter, Pardon my Mistake!)


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Comments:

Serves:

3-4 people

Prep:

15 Min

Cook:

20 Min

Ingredients

1
large head fresh cauliflower (cannot be frozen)
1 pkg
onion ring batter mix
To Taste
salt & pepper

DILL PICKLE AIOLI

1/2 tsp
dried dill weed
3 Tbsp
dill pickle juice (brine)
1 pinch
garlic powder
1 dash(es)
cayenne pepper
4 Tbsp
hellmanns mayo

Directions Step-By-Step

1
Prepare Aioli, Combine, Mayo, Dill, Garlic powder, Cayenne, and Pickle juice, add S&P To taste, Refrigerate until Cauliflower is Cooked and Finished
(May seem a little liquidy, But will thickened when refrigerated)
2
Mix Your Batter to Package instructions. Allow to sit for 5 minutes
3
Cut Cauliflower into medium sized florets (About the size of the Larger ones in your average frozen bag of Cauliflower.)
4
Batter Dip, Allow excess to drip off, and drop into 375 degree oil unitl a light Golden Brown and Enjoy!

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy