Fried Cauliflower (Egyptian Style)
Description
These fried cauliflower florets are coated in a cumin-scented batter and deep-fried for a crispy Egyptian-inspired appetizer.
Ingredients
•
2 teaspoons ground cumin
•
1 head cauliflower, cut into florets
•
1 cup all-purpose flour
•
1 egg
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2 cloves garlic
•
1 teaspoon ground cumin
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1 tablespoon tomato paste
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salt to taste
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1/4 cup milk, or as needed
•
2 cups vegetable oil, or as needed
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 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 batter is smooth; thin with milk as needed.
3
Heat oil in a deep skillet to 350 degrees F (175 degrees C).
4
Dip cauliflower florets in batter; fry battered cauliflower in 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.