#3175 - Fresh Cauliflower Poppers

(by Shirley McNevich)

1/2 cup canola oil
1 cup Panko bread crumbs
1/4 cup fresh grated Parmesan cheese
1 TBSP Italian seasoning
4 cups fresh cauliflower florets (de-stem before measuring)
1/2 cup flour
2 beaten eggs

Separate fresh cauliflower into florets, then cut and discard the large stem of each floret (you only want to use the top part). In one bowl add bread crumbs, Parmesan cheese and Italian seasoning--stir to mix. In a second bowl add the beaten eggs. In a third bowl add the flour. In a cast iron skillet over medium heat add the canola oil--heat until oil is hot. It will work best to have one person do the coating and the other person do the frying. Dredge one cauliflower floret in the flour, then dip it in the eggs, then coat it in the breadcrumbs and place it directly in the hot oil. Repeat with all florets as you have room in the skillet for them (making sure the person doing the frying doesn't let them touch each other). Make sure you fry them to golden brown on each side (using tongs to turn them), then place them on paper towels to drain off extra oil. If using a large skillet, you should be able to fry 10-12 at a time.