Ingredients

• • 2 cups cooked cauliflower florets (about half a head)
• • 2 cups all-purpose flour
• • 1 1/4 cups water
• • 1 tablespoon red onion, finely diced
• • 1 teaspoon salt, plus more for finishing
• • 1/2 teaspoon black pepper
• • Grapeseed oil, for frying

Directions

1. 1

   Boil the cauliflower florets in salted water until just tender, about 8–10 minutes, then drain and set aside to cool slightly.

2. 2

   In a large bowl, combine the flour, salt, pepper, and diced red onion; slowly pour in the water a little at a time, stirring with a fork until a smooth, thick batter forms.

3. 3

   Add the cauliflower florets to the batter and toss to coat evenly.

4. 4

   Pour enough grapeseed oil into a heavy skillet to come about 1/2 inch up the sides and heat over high until shimmering.

5. 5

   Working in batches, drop heaping spoonfuls of the battered cauliflower into the hot oil and fry, turning once, until deeply golden and crisp on both sides, about 3–4 minutes per side.

6. 6

   Remove with a slotted spoon, drain briefly on a paper towel, and season immediately with a pinch of salt while still hot.