Fried Cauliflower (Egyptian)

by 07/11/2012 05:51:00 0 comments 5178 Views
Fried Cauliflower (Egyptian)

Ingredients

Original recipe makes 4 servings Change Servings

    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

    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.