This is a traditional spring meal that Czech people eat with boiled potatoes. We like to serve it with a dip made of chopped capers mixed with mayo. I’ve also brought these to a work potluck and they were a big hit!
1 head of cauliflower, separate florets
Flour, for dredging
2 eggs, beaten
Breadcrumbs, for coating
Vegetable oil, for frying
Steam or boil cauliflower florets until just fork tender. Let cool so you can handle them. In this order, fill each bowl with the following: flour, eggs and breadcrumbs. Dredge cauliflower in the flour first, then dip in egg and lastly, coat with breadcrumbs.
In a frying pan, heat about ½ inch of oil over medium high heat. Fry cauliflower, turning over on all sides until golden brown. As they are done, set on a paper towel to help absorb some of the excess oil.
These are delicious hot… or eat them cold the next day as a snack!
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