Fried Cauliflower (Egyptian Style) recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Fried

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

Nutrition Info

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
servingSize: -
sodium: 102.5 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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