Pan Fried Cauliflower (Czech Smazeny kvetak)

Fried cauliflower served with boiled potatoes and a cup of tartar sauce.

Pan Fried Cauliflower (Czech Smazeny kvetak)

In this easy recipe, cauliflower florets are breaded and pan-fried until golden and crispy. This traditional Czech dish is perfect when dipped in tartar sauce and served with buttery boiled potatoes. Ideal for a quick, satisfying meal.

Course Main Course

Cuisine Czech

Keyword Vegetable Recipes

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 445kcal

Author Petra Kupská

Ingredients

1 pound raw cauliflower about half a head of medium-sized cauliflower
2 eggs
⅓ cup all-purpose flour
1 cup breadcrumbs made from ground dry white bread, such as French baguette
sunflower oil (or canola)
salt

Cups - Metric

Instructions

Blanche the raw cauliflower:

Get 1 pound raw cauliflower, remove the outer green leaves and stem. Cut the cauliflower head into evenly sized florets.
Pour water into a large pot and salt it generously until it tastes like seawater. Bring the water to a boil. Carefully add the cauliflower florets and cook uncovered for 3-4 minutes.
Meanwhile, prepare a large bowl of cold water. When the cauliflower florets are cooked, transfer them to the cold water using a slotted spoon. This will stop the cooking process. For better cooling, add ice cubes to the water.

Bread cauliflower florets:

Place ⅓ cup all-purpose flour in a deep bowl or on a piece of baking paper. Coat each piece of blanched cauliflower thoroughly, ensuring all sides are covered. Gently tap the cauliflower florets on the work surface to shake off any excess flour.
In a deep bowl, beat 2 eggs with a pinch of salt. Dip the flour-coated cauliflower into the egg mixture, using a fork to turn the florets until they are fully coated.
In a separate bowl or on a piece of baking paper, spread 1 cup breadcrumbs. Using a fork, remove the cauliflower from the egg mixture, letting excess liquid drain off, and coat thoroughly with breadcrumbs. Lightly tap the coated cauliflower to remove any excess breadcrumbs.

Fry breaded cauliflower in a pan:

Pour sunflower oil into the pan, ensuring a depth of at least ¾ inch. Heat the oil to medium-high.
Using kitchen tongs or two forks, place the coated cauliflower into the hot oil in a single layer. Fry until golden, turning regularly to ensure all sides are cooked evenly. Each batch should take about 8-10 minutes to fry.
To save calories, place the fried cauliflower on a paper towel-lined plate to absorb excess oil.

Notes

The basic recipe makes 4 portions.
SERVING: Crispy fried cauliflower pairs perfectly with boiled potatoes topped with melted butter. For a pop of color, sprinkle the potatoes with chopped fresh chives or parsley leaves. Serve with tartar sauce (Tatarka), a favorite Czech dipping sauce, for an authentic touch.
Fried cauliflower can also be made using frozen cauliflower, just let it thaw before preparing.
You can also cook the cauliflower in a deep fryer if you prefer not to use a pan. However, I don't recommend preparing this dish in an air fryer or baking it in the oven.
STORAGE: Do you have any fried leftover cauliflower? Put it in the fridge and use it up in five days.

Nutrition