Buzz
Although I'm not vegan, I wouldn't hesitate to grab a plate of buffalo cauliflower wings. It’s one of the finest modern culinary innovations, and I’ve got a suggestion that can make this dish even more incredible. Elevate your vegan buffalo wing experience with this double-fry technique that guarantees an extra layer of crunch.
The double fry method consists of two rounds of frying at different temperatures. The first fry, done at a lower heat (300°F to 325°F), helps to draw out moisture and cook the food through. This stage takes a bit longer, with timing depending on what you're frying—chicken might fry for three minutes, while cauliflower takes just about 90 seconds. The second fry, at a higher temperature (350°F to 375°F), is much quicker. This crispy technique is also used for famous Belgian frites and karaage chicken thighs, ensuring a satisfyingly crunchy result for any starch-coated fried food, including cauliflower.
You can choose any buffalo cauliflower batter you prefer, but potato starch is the best option for this double-fry method. Its high starch content and larger starch granule size create the perfect conditions for achieving maximum crunch. If potato starch isn’t available, you can use cornstarch or a mix of cornstarch and flour. (Read here for more information on starch when using the karaage method.)
A Step-by-Step Guide to Double Frying Buffalo Cauliflower Wings
The first fry creates a crispy, golden exterior for the cauliflower, but it’s the second fry that really gives it a deep crunch and a rich bronze color. Heat a pot of oil, at least two inches deep, to 325°F. While frying, monitor the temperature, maintaining it between 300°F and 325°F.
Coat your cauliflower pieces in a batter you prefer, ideally one that incorporates potato or cornstarch. Carefully drop a few pieces into the hot oil, frying them for 90 seconds to two minutes. Avoid overcrowding the bites, as some batters can stick if they touch. Once done, the coating should turn golden brown and crisp. Drain the cauliflower on a paper towel or an alternative oil blotter, then set it on a wire rack to cool. This cooling period is essential to allow the cauliflower to release moisture, preparing it for the second fry. Repeat this process with the remaining cauliflower.
While the ‘wings’ cool on the wire rack, increase the oil’s temperature to 375°F. Keep the oil temperature between 350°F and 375°F while frying. Fry the cauliflower bites a second time, which will only take about 45 seconds to a minute, depending on the size of the cauliflower chunks. The cauliflower will turn a deeper brown, and you'll immediately notice the change in texture as soon as you remove the bite from the oil—it’ll rattle out of the strainer onto the cooling rack. Blot and drain the bites as you did before. Repeat this process with all of the cauliflower.
After frying, toss your cauliflower bites in your favorite sauce. For extra crispiness, serve the sauce on the side for dipping. The bites are crisp and loud, with the potato starch providing a slight sensation that the cauliflower has been coated in potato chips. They’re so delicious that you might struggle to share, so consider making a double batch. In this recipe, I use a Japanese karaage-style marinade for the cauliflower, and the garlic and ginger blend wonderfully with a classic buffalo dipping sauce.
Karaage-style Buffalo Cauliflower 'Wings' Recipe
Ingredients:
½ head of cauliflower, chopped into bite-sized florets
2 tablespoons soy sauce
2 tablespoons Greek yogurt
1 tablespoon sake
1 teaspoon toasted sesame seed oil
1 clove garlic, grated
½ inch fresh ginger, grated
½ cup potato starch
Neutral oil for frying
Buffalo sauce for dipping
1. In a bowl, combine the soy sauce, yogurt, sake, sesame seed oil, garlic, and ginger. Add the cauliflower pieces to the mixture and stir to coat. Let them marinate for about 30 minutes, giving them a toss occasionally.
2. Heat two inches of oil in a pot to 325°F. Prepare a wire rack on a sheet tray with a paper towel to drain the cauliflower after frying.
3. Once the oil is ready, sprinkle the potato starch over the marinated cauliflower and toss until the starch mostly dissolves into the marinade and coats the cauliflower evenly. Fry the cauliflower in small batches for 90 seconds to two minutes, ensuring they don’t touch in the oil. They should turn golden and crispy. Once fried, blot the bites on a paper towel and transfer them to the wire rack to drain and cool.
4. After all the bites have undergone their first fry, increase the oil temperature to 375°F. Fry the bites again, this time for 45 seconds to one minute. They should turn a rich brown and become notably crunchy. Blot and cool the 'wings' as before. Serve them right away, either tossed in your preferred sauce or with buffalo sauce on the side.
