Karnabeet Makly (Deep-Fried Cauliflower)

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut away the thick stem at the base of the cauliflower and remove the green leaves.
  • Break the florets off the center core and cut the core into 1" cubes.
  • Wash the florets and cubes under cold running water.
  • In a 3 to 4 quart enameled or stainless steel saucepan, bring 1 quart of water and the salt to a boil over high heat.
  • Drop in the cauliflower and cook briskly, uncovered, for 10 minutes, or until the pieces are tender but still somewhat resistant to the point of a small, sharp knife.
  • Drain in a sieve or colander.
  • In a heavy 10" to 12" skillet with a deep frying thermometer, or in an electric skillet, heat 1" or 2" of oil until it reaches a temperature of 375 degrees Fahrenheit.
  • Pat the cauliflower completely dry with paper towels.
  • Fry a dozen or so pieces at a time in the hot oil for about 15 minutes, or until golden brown on all sides.
  • As they brown, remove them with a slotted spoon and drain on paper towels.
  • Serve hot or at room temperature covered with taratoor.
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