“The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons cornmeal to the batter.” - by Marmar
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 284 cal
- 14%
- Fat
- 13.4 g
- 21%
- Carbs
- 34.2 g
- 11%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"This was a fantastic recipe, but the first step of effectively blanching the cauliflower in cumin scented water is totally unnecessary. The florets cook to perfection when just dipped in the batter a..." See morend fried - also, the batter sticks more easily to the uncooked pieces. Want to save more time? The use of the food processor to make the batter is overkill as far as dishes and equipment go (or maybe I am just lazy). Just whip it up in a bowl (the same one you will use to dip the florets in). So save yourself the hassle of step 1 and part of step 2 and make this tasty recipe."
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