FRIED CAULIFLOWER (EGYPTIAN STYLE)

Fried Cauliflower (Egyptian Style) image

The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons cornmeal to the batter.

Provided by Marmar

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 30m

Yield 4

Number Of Ingredients 10

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
¼ cup milk, or as needed
2 cups vegetable oil, or as needed

Steps:

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.
Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
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.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 34.2 g, Cholesterol 47.7 mg, Fat 13.4 g, Fiber 4.8 g, Protein 8.7 g, SaturatedFat 2.1 g, Sodium 102.5 mg, Sugar 4.9 g