Fried Cauliflower (Egyptian Style)

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

Directions:

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.


Prep time: 10 mins / Cooking time: 20 mins / Total time: 30 mins

Serving: 4 / Yield: 4 servings

Calories: 283.9

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