Typically I would use a slurry of all purpose flour and cornstarch (with curd/buttermilk) to coat the marinated florets and deep fry them. Resulted in crispy fried cauliflower. An example of a recipe : https://www.kitchenathoskins.com/2017/05/26/crispy-crunchy-buttermilk-fried-cauliflower/#wprm-recipe-container-19056
I need some help in finding out how I can make a low carb version of the same preferably without eggs – am happy to use curd or buttermilk as the slurry base if need be.
Glucomannan is a replacement for cornstarch – but from what I have tried and found it might be a replacement for when cornstarch is used to thicken gravies. I tried coating florets in glucomannan powder, slurry (more like jello) and that did not help in making a crispy end result. And I still need to work my way on finding a low carb APF replacement for frying.
How does one make low carb crispy fried cauliflower?
Best Answer
When I was low-carbing, I would use almond flour mixed with plenty of seasonings. I also used crushed up pork rinds that I would mix with freshly grated parmesan or the green container parmesan when fresh was not readily available.