Crispy Battered Parsnips and Cauliflower
Indulge in these delectable, crispy-fried parsnips and cauliflower florets seasoned to perfection. Inspired by classic Southern comfort food, this recipe delivers a delightful crunch with tender vegetables inside, making it a crowd-pleasing side dish or snack. Perfect for family dinners, gatherings, or a unique addition to your entertaining menu.
5
Servings
N/A
Calories
13
Ingredients
Ingredients
Parsnips
4 (peeled, cut into strips)
Cauliflower
1 head (broken into florets)
Egg yolk
1 (beaten until fluffy)
Milk
1/4 cup (none)
Salt, for batter
1/4 teaspoon (none)
Flour, for batter
6 tablespoons (none)
Flour, for coating
3 cups (none)
White pepper
1 1/3 teaspoons (none)
Accent seasoning
3/4 teaspoon (none)
Salt, for coating
2 1/2 teaspoons (none)
Water
2 quarts (for boiling)
Salt, for boiling
1 tablespoon (none)
Sugar
1 tablespoon (none)
Instructions
1
Begin by preparing your vegetables. If using parsnips, peel them and cut them into strips. For cauliflower, break the head into medium-sized florets.
2
In a large pot, bring 2 quarts of water to a boil and add 1 tablespoon of salt and 1 tablespoon of sugar. Parboil the prepared parsnips or cauliflower until just fork tender, about 3-5 minutes. Drain and set aside.
3
To prepare the batter, beat the egg yolk until fluffy in a medium bowl. Add in the milk and 1/4 teaspoon salt, mixing until well blended.
4
In another bowl, combine 6 tablespoons of flour with the egg mixture. Stir until a smooth batter forms.
5
For the seasoned flour coating, mix 3 cups of flour, white pepper, Accent seasoning, and 2 1/2 teaspoons of salt in a shallow dish or pie plate.
6
Dip each parboiled vegetable piece into the batter, making sure to coat it evenly.
7
Transfer the battered vegetable to the seasoned flour mixture, rolling it to ensure it's thoroughly coated.
8
Heat a deep fryer or a pot with enough oil to submerge the vegetables to 375°F (190°C).
9
Carefully place the coated parsnips or cauliflower into the hot oil and fry until golden brown, about 3-4 minutes.
10
Remove from oil and drain on paper towels to remove excess oil.
11
Serve hot as an appetizer or side dish, seasoned with additional salt to taste if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Battered Parsnips and Cauliflower?
This dish consists of parsnips and cauliflower florets that are parboiled, dipped in an egg-based batter, coated in seasoned flour, and deep-fried until golden and crispy.
How many servings does this recipe provide?
This recipe makes 5 servings.
What is the recommended way to prepare parsnips for this recipe?
Parsnips should be peeled and cut into strips before cooking.
How should the cauliflower be prepped?
The cauliflower head should be broken into medium-sized florets.
What is the purpose of parboiling the vegetables?
Parboiling ensures the vegetables are tender on the inside before they are quickly fried to a crisp on the outside.
How long should I parboil the parsnips and cauliflower?
The vegetables should be parboiled for about 3 to 5 minutes until they are just fork tender.
What should be added to the water when boiling the vegetables?
Add 1 tablespoon of salt and 1 tablespoon of sugar to the 2 quarts of boiling water.
How is the batter prepared?
The batter is made by beating an egg yolk until fluffy, mixing in milk and salt, and then stirring in 6 tablespoons of flour until smooth.
What ingredients are in the seasoned flour coating?
The coating consists of 3 cups of flour mixed with white pepper, Accent seasoning, and 2 1/2 teaspoons of salt.
How much white pepper is used in the recipe?
The recipe calls for 1 1/3 teaspoons of white pepper for the coating mixture.
What temperature should the oil be for frying?
The oil should be heated to 375°F (190°C) in a deep fryer or pot.
How long do the vegetables need to fry?
Fry the coated vegetables for about 3 to 4 minutes until they are golden brown.
How do you apply the coating to the vegetables?
First, dip each piece into the wet batter, then roll it in the seasoned flour mixture to ensure it is thoroughly coated.
What is the best way to drain the vegetables after frying?
Remove the vegetables from the oil and place them on paper towels to drain excess oil.
Can these be served as an appetizer?
Yes, they are a perfect choice for an appetizer, snack, or unique side dish.
Is sugar used in the batter or the coating?
No, the sugar is only used in the boiling water during the parboiling stage.
What kind of milk is needed for the batter?
The recipe requires 1/4 cup of milk for the batter mixture.
How much salt is used in the seasoned flour?
The seasoned flour coating uses 2 1/2 teaspoons of salt.
What is the texture of the finished dish?
The dish features a delightful, crispy crunch on the outside with tender vegetables on the inside.
Is this a Southern-inspired recipe?
Yes, it is inspired by classic Southern comfort food.
Can I add more salt after the vegetables are fried?
Yes, you can season with additional salt to taste immediately after frying if desired.
Does the recipe use a whole egg or just part of it?
The recipe specifically uses one egg yolk, beaten until fluffy.
How much flour is used for the wet batter?
6 tablespoons of flour are used to form the smooth batter.
How much Accent seasoning is included?
The recipe uses 3/4 teaspoon of Accent seasoning in the flour coating.
Should the vegetables be served hot?
Yes, for the best texture and flavor, serve these vegetables hot.
What amount of water is used for the parboiling step?
The recipe calls for 2 quarts of water.
What is the total amount of flour used in the entire recipe?
The recipe uses a total of 3 cups plus 6 tablespoons of flour.
Is it possible to make this with only cauliflower?
Yes, you can use the same batter and coating technique for just cauliflower or just parsnips.
What tools are needed for frying?
You will need a deep fryer or a deep pot capable of reaching and maintaining 375°F.
Are there specific salt measurements for different stages?
Yes: 1 tablespoon for boiling, 1/4 teaspoon for the batter, and 2 1/2 teaspoons for the coating.