Cauliflower Fritters Lebanese Style |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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“Qarnabeet Maklee” These fritters are delicate bites that are quite tasty and very well suited for serving to a group. They will disappear very rapidly. I included two batters that are most commonly used in our family. Read more . The Sumac batter is a little more unusual and used in more rural areas where as the Cinnamon-Allspice batter is more traditional. For a slightly more calorie friendly variation, you can also fry or oven roast the cauliflower with no breading at all. It iw done when it achieves a medium to medium dark brown color all over . Hope you enjoy. Ingredients:
1 large head of cauliflower |
cinnamon-allspice batter |
1/2 cup minced onion |
1/2 cup parsley, finely chopped |
1/2 tsp ground cinnamon |
1/2 tsp ground allspice |
1 tsp salt |
1/4 tsp fresh ground pepper |
3 large eggs |
3/4 cup flour |
1/2 cup water |
sumac batter |
1 cup minced scallions |
1 cup parsley, finely chopped |
3/4 cup fresh mint leaves, finely chopped or 3 tbls dried |
1 tbls ground sumac |
1 tsp salt |
1/4 tsp fresh ground pepper |
5 eggs |
3/4 cup flower |
2 quarts vegetable oil for frying |
lemon wedges |
arabic bread |
Directions:
1. Wash and core Cauliflower. Break into bite-sized flowerets and steam for 4-5 minutes. Set aside to dry and cool while making batter.
2. Use the same mixing method for both batters. The extra eggs in the Sumac batter make up for the lack of water.
3. Beat Eggs well. Blend in flour and water and beat until smooth. Add remaining ingredients and stir until well blended.
4. Dip Flowerets in batter and deep fry at 375 degrees until golden to dark brown. Drain on cloth or paper towels. Keep warm in a low oven until ready to serve.
5. Serve with Lemon wedges and Arabic Bread.
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