Fried Cauliflower (Egyptian Style) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons cornmeal to the batter. Ingredients:
2 teaspoons ground cumin |
1 head cauliflower, cut into florets |
1 cup all-purpose flour |
1 egg |
2 cloves garlic |
1 teaspoon ground cumin |
1 tablespoon tomato paste |
salt to taste |
1/4 cup milk, or as needed |
2 cups vegetable oil, or as needed |
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
2. Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
3. Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
4. Dip cauliflower florets in the batter; fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
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