Fried cauliflower (Egyptian style)

    (19)
    30 min

    Cauliflower florets are coated in a cumin-garlic batter and deep-fried for a crispy Egyptian-inspired starter dish.


    1 person made this

    Ingredients
    Serves: 4 

    • 2 teaspoons ground cumin
    • 1 head cauliflower, separated into florets
    • 125g plain flour
    • 1 egg
    • 2 cloves garlic
    • 1 teaspoon ground cumin
    • 1 tablespoon tomato puree
    • salt to taste
    • 4 tablespoons milk, or as needed
    • 500ml vegetable oil, or as needed

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fill a large pot with lightly salted water and bring to the boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until almost tender, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
    2. Blend flour, egg, garlic, 1 teaspoon cumin, tomato puree and salt in a blender or food processor until smooth; thin with milk as needed.
    3. Heat oil in a deep-sided frying pan to 175 C.
    4. Dip cauliflower florets into 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 kitchen paper.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (17)

    by
    87

    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 and 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.  -  04 Jan 2013  (Review from Allrecipes US | Canada)

    by
    20

    I love this recipe! I normally steam the cauliflower and just pan fry, but this was nice for a change. I served it as an appetizer with a dip that I make from low fat sour cream, cumin and olive oil. Thanks!  -  12 Jan 2013  (Review from Allrecipes US | Canada)

    by
    15

    Excellent flavor. Needed to use more than 1/4 cup of milk to make the batter less dough-like and more batter-like. If you want the fried cauliflower to be crunchier, then add cornmeal to the batter. Great recipe! Thanks!  -  07 Jun 2013  (Review from Allrecipes US | Canada)

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