Batter-fried Cauliflower Pakoras
Batter-fried Cauliflower Pakoras
Cauliflower, about 2 cups, sliced into cross sections no more than ½ inch thick
½ cup flour
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon baking powder
1/3 cup water
oil, for frying
Combine flour, curry powder, salt, baking soda, and water to make a smooth, thick batter. It should not be runny. If it is too thick you can add 1-2 more tablespoons of water, but don’t make it too thin or it won't coat the cauliflower well enough.
Mix well.
Warm ½ inch of oil in a skillet over medium heat. The oil is ready for frying when a drop of batter quickly crisps.
Coat the cauliflower slices in batter and carefully place in the oil. Don’t crowd the pan.
Cook for about 2-3 minutes on each side, until golden brown.
Transfer to newspaper or paper towel to absorb excess oil.
Serve!
Cauliflower, about 2 cups, sliced into cross sections no more than ½ inch thick
½ cup flour
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon baking powder
1/3 cup water
oil, for frying
Combine flour, curry powder, salt, baking soda, and water to make a smooth, thick batter. It should not be runny. If it is too thick you can add 1-2 more tablespoons of water, but don’t make it too thin or it won't coat the cauliflower well enough.
Mix well.
Warm ½ inch of oil in a skillet over medium heat. The oil is ready for frying when a drop of batter quickly crisps.
Coat the cauliflower slices in batter and carefully place in the oil. Don’t crowd the pan.
Cook for about 2-3 minutes on each side, until golden brown.
Transfer to newspaper or paper towel to absorb excess oil.
Serve!
They look and sound wonderful. My husband really likes cauliflower, so here's one for him.
ReplyDeleteI loved your post about change. You have made so many positive changes. Way to go. Are there some new things you look forward to trying?
I think the changes I have made that are most enjoyable involve time spent in nature and in Teton Co. there is much to be explored and enjoyed.
Glad to see you're blogging again!......Denise
I thought they were quite beautiful for fried food myself. Sort of golden because of the curry powder. I hope he likes them. I thought they were great. But, just about anything fried is....
DeleteHmmm....current changes? I want to make my own socks. I have knitting in the round down now all I need is to make it to the store for sock yarn. I am transitioning from tea bags to bulk loose tea without all the packaging. I've been meaning to for so long... I am practicing my flute, but not yet up for playing in front of people. Practice, practice, practice. I am going to figure out how to effectively use the bus system in Billings. I am going to sew more (when I have a room for my sewing machine to be set up in at my new house!). I want to try to connect with more homespun, simple, do-it-yourself, garden type folk and have a plan of attack that includes me being more involved in community events at the grocery co-op, the alternative bookstore, the community garden. Ah, where would life be without dreams and plans for learning and growing?
Getting out into nature is so beneficial in so many ways and you live in some very beautiful country.
Have a wonderful day!
Interesting recipe. I have never heard of battered and fried cauliflower. I might try this.
ReplyDeleteIt was new to me too, but I am up for trying any fried vegetable! They were sort of like fritters, but not quite. Very tasty though.
DeleteLOVE your recipes! I'm not sure how many people follow your blog but I've awarded you a Liebster anyway as I LOVE YOUR BLOG!
ReplyDeleteThanks, Becky! How kind!
DeleteThey look very tasty and beautiful! Thanks for sharing your recipe :)
ReplyDelete-Jaime
Nice. Really enjoying the diversity of locally grown vegetables and greens here, as well as the many ways of preparing them. Tofu is hilarious--often it is fashioned to look like and have the texture of pork, chicken etc.
ReplyDeleteAnd boy am I enjoying your adventures vicariously!
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