CAULIFLOWER PAKORAS

CAULIFLOWER PAKORAS image

Yield 8 servings

Number Of Ingredients 23

1/2 cup flour
1 1/2 cups panko (Japanese bread crumbs), divided
1/2 teaspoon garam masala
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
3/4 cup club soda
2 large egg whites
2 bags (12 oz. each) cauliflower florets, cut into bite-size pieces
1 tablespoon vegetable oil
Cilantro Mint Dipping Sauce
1 serrano chile, stemmed
2 cups cilantro leaves
12 large fresh mint leaves
2 tbs. vegetable oil
1 tbs. fresh lemon juice
1/2 tsp. salt
2 tbs. water
Chop all ingredients with the hand blender.

Steps:

1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside. 2. In a small bowl, use a clean whisk to beat egg whites until foamy. 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko. 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes. While cauliflower bakes, make Cilantro Mint Dipping Sauce.