Cauliflower 65
A crispy warm spicy fritter to much on cold evenings with hot beverages.
Servings 4
Calories 104kcal
Ingredients
- 1 medium Cauliflower
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- Cooking oil for deep frying
For the batter:
- 4 tbsp Maida / All purpose flour
- 4 tbsp Corn flour
- 1 tbsp Rice flour
- 2 tsp Ginger garlic paste
- 1 Green chili chopped
- 1 tsp Chili garlic paste
- few Curry leaves chopped
Instructions
- 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.
Notes
- 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.