In this take on a traditional Sephardic Jewish dish, culupidia frita con limon, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice. As a side or a snack, it’s crunchy, tender, and brimming with fresh, tangy flavor.
- 1 head cauliflower (about 2 pounds), cored and cut into 1″ florets
- 1 1⁄2 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
- Bring a large pot of salted water to a boil; add cauliflower and cook until just tender, about 5 minutes. Using a slotted spoon, transfer to an ice bath until chilled; drain and dry completely with paper towels.
- Heat 2″ oil in a 6-qt. saucepan until a deep fry thermometer reads 350°. Mix together flour, zest, turmeric, cayenne, salt and pepper to a shallow baking dish. Whisk eggs in a bowl. Working in batches, dip cauliflower in flour, shaking off excess, then egg, and once again in flour. Fry, flipping as needed until golden and crisp, 30 seconds–1 minute. Using a slotted spoon, transfer to paper towels to drain; season with salt and pepper. Garnish with parsley and serve with lemon wedges on the side.