Lemony Fried Cauliflower

Bring a large pot of salted water to a boil; add cauliflower and cook until just tender, about 5 minutes...
Ingredients: 
  • 2 pounds baby cauliflower or romanesco
  • 1½ cups flour
  • 1 tbsp. lemon zest, plus lemon wedges for serving
  • 1 tsp. turmeric
  • 1 tsp. cayenne
  • Kosher salt and freshly ground black pepper, to taste
  • 5 eggs
  • Canola oil, for frying
  • Roughly chopped parsley, for garnish
Instructions: 
  1. Bring a large pot of salted water to a boil; add cauliflower and cook until just tender, about 5 minutes.
  2. Using a slotted spoon, transfer to an ice bath until chilled; drain and dry completely with paper towels.
  3. Heat 2" oil in a 6-qt. saucepan until a deep fry thermometer reads 350°.
  4. Mix together flour, zest, turmeric, cayenne, salt and pepper to a shallow baking dish.
  5. Whisk eggs in a bowl.
  6. Working in batches, dip cauliflower in flour, shaking off excess, then egg, and once again in flour.
  7. Fry, flipping as needed until golden and crisp, 30 seconds - 1 minute.
  8. Using a slotted spoon, transfer to paper towels to drain; season with salt and pepper.
  9. Garnish with parsley and serve with lemon wedges on the side.