Ideal companion for your evening tea or savory vegan starter for your gatherings. One thing is for sure its a crowd pleaser so make a fairly large batch if you want people from all corners calling ur name and saying these are soo good.
Cauliflower – 1 medium size
Turmeric powder – 1/2 tsp
Salt – 1 tsp
Cooking oil for deep frying
For the batter
Maida / All purpose flour – 4 tbsp
Corn flour – 4 tbsp
Rice flour – 1 tbsp
Ginger garlic paste – 2 tsp
Green chili – 1chopped
Chili garlic paste – 1 – 2 tsp
Curry leaves chopped – few
Separate the cauliflower into small even sized florets. Wash it well, make sure each floret has no insect or grit inside.
Heat a large pot of water add salt and turmeric powder to it. Once it comes to a rolling boil add the florets to it give it just a few minutes remove immediately into a wide plate allow it to cool down. Drain all the excess water and lay it on a paper towel.
Meanwhile mix all the ingredients for the batter into a thick paste.
Dip the each floret into the batter and fry in medium hot oil. Fry only 5-6 pieces at a time for even cooking.Allow the outside to become slightly brown then remove onto a paper napkin allow it to cool down completely. Spread the fried florets on a large plate so by the time the last batch of frying is done the first batch is cooled completely.
Now repeat the frying by putting first batch of cooled down fried florets fry this time to dark brown Remove the cauliflower fritter and serve immediately.
Re frying is done to ensure crisp cauliflower 65 as single frying may result in soggy fritter as it sits for few minutes.
Do not re fry warm florets it will simply soak up all the oil and become soggy and oily.
If you are not consuming immediately do the first frying early and wait until u are ready to serve and do the second time and serve immediately.