INGREDIENTS:
1/2 cup vegetable oil
1 cup Panko*
1/4 cup freshly grated Parmesan
1 tablespoon Emeril’s Essence Creole Seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten
DIRECTIONS:
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside.
Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately.
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