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5 from 1 vote

Crispy cauliflower fries

Crispy cauliflower fries made with rice flour, corn flour and spices. Perfect as snack or as accompaniment for rice.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Side Dish
Cuisine: Indian
Servings: 3


  • Cauliflower 1 small
  • Rice flour ¼ cup
  • Corn flour 1 tbsp
  • Red chilli powder 1 tsp I used sambar powder
  • Turmeric 2 pinches
  • Salt As needed
  • Oil For deep frying


  • Cut/separate the cauliflower into bite size pieces. Bring water to rolling boil with salt and turmeric. When the water boils, add cauliflower. Let it boil for a minute or two. Put off the flame. Drain the water completely and transfer to mixing bowl.
  • Sprinkle rice flour,corn flour and salt.(the salt in the water would have not get absorbed in the florets, so now too u have to add. But very less is needed) Mix it well so that the powders coats the cauliflower,or else sprinkle very little water to make it bind together.
  • Heat the oil and put this mixture in a sprinkled way and cook in medium flame till golden brown and crisp. Stir occasionally in between.



  • I have used home made sambar powder,in place of red chilli powder.
  • If you use more of corn flour,then it will turn out hard.
  • Adding more water makes soft fries, it wont turn crispy.
  • Eat within 20-30 mins after frying, otherwise it will become soggy.
  • Cooking the florets (parboiling), is very important, otherwise the flour won’t stick to the florets and it will end up in a cloudy oil.(all the flour u use for coating will be in oil)
  • If water is not added enough, it will result in pale fries, having flour taste in the fries. It also retains oil.