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Deep Fried Cauliflouwer with Horseradish Dipping Sauce

From Lynne Wilson


1 medium head cauliflower in florets

1 egg
1 cup milk
1 tsp. baking powder
1 tsp. salt
3 Tbsp. oil

⅓ cup mayonnaise
¼ cup light cream
1 Tbsp. horseradish, grated
⅛ tsp. pepper, coarsely ground


Steam the cauliflower florets (or blanch them in boiling, salted water) until almost tender. Drain and set aside to cool and let dry.

Beat together the egg, milk, flour, baking powder, salt, and 3 Tbsp. oil until smooth. When you’re ready to fry, heat the oil in a deep-fat fryer or a deep saucepan. Coat the cauliflower with batter and fry a few at a time in the hot oil.

Mix the dipping sauce ingredients. Serve the cauliflower with the sauce on the side.

This batter may be used for other vegetables as well as cauliflower. Broccoli should be blanches, but sliced onion rings and small mushrooms can be coated and fried raw.