Description
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
- ΒΌ cup milk, or as needed
- 2 cups vegetable oil, or as needed
Instructions
- 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
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4