Karnabeet Makly (Deep-Fried Cauliflower)

"Categories: Appetizers, Middle east, Snacks, Vegetables"
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  • 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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I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking. I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream! So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.
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