This is a great vegetarian snack to add to your dinner party repertoire, and we promise all the meat lovers will give it a thumbs-up....
RECIPES
Originating in Buffalo, New York, these little snacks are actually all about the classic cayenne-spiced vinegary sauce used to coat chicken wings eaten at inns, clubs and football matches all across the nation. But the vinegary sauce is not just good for wings. This is a great vegetarian snack to add to your dinner party repertoire, and we promise all the meat lovers will give it a thumbs-up.
* 1 cauliflower, cut into bite-sized florets
* 250 grams plain (all-purpose) flour
* 3 eggs, beaten
* 120 grams bread crumbs
* 375 millilitres spicy cayenne pepper sauce, or Tabasco sauce
* 150 grams cold butter, diced
* 250 grams sour cream
* Vegetable oil, for deep-frying
Instructions
* In a large saucepan of lightly salted boiling water, cook the cauliflower florets for 5 to 6 minutes, or until just tender. Drain in a colander, refresh under cold running water, then set aside to cool.
* Line up three mixing bowls. Place the flour in the first bowl, the beaten eggs in the second bowl, and the bread crumbs in the third.
* Working in small batches, toss the cauliflower florets in the flour, then the egg, then the crumbs, placing them all on a tray or large plate. When all the florets have been given this treatment, cover with plastic wrap and chill in the fridge for at least 20 to 30 minutes, to help the crumb coating adhere to the cauliflower.
* In a saucepan over medium–low heat, warm the hot sauce. When it is nearly simmering, whisk in the cold cubes of butter until incorporated. Set aside.
* When ready to serve, fill a deep-fryer or large heavy-based saucepan one-third full of vegetable oil. Heat over medium heat until it reaches 180ºC (350ºF) when tested with a cooking thermometer, or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
* Fry the crumbed cauliflower florets in small batches for 3 to 4 minutes each time, or until golden brown and crisp, taking care that they don’t clump together. Remove with a slotted spoon and drain on paper towel.
* Once all the florets have been deep-fried, toss them in the buttery hot sauce and serve immediately, with sour cream or dip of your choice.
