Fried Cauliflower Recipe
If there is one thing that many people agree on about cauliflower, it is that the most delicious form of cauliflower is fried. Although I do not agree with this, I also love fried cauliflower. I have already shared baked cauliflower before. In fact, that's how I mostly do it. But sometimes I listen to the devil and fry in plenty of oil.
While we're talking about frying, I want to clear up one thing. There is a question I get frequently in my meatball recipes. Is it okay if I fry the meatballs in a little oil without burying them completely in the oil? As far as I understand from the way you ask, the meaning of the word "fry" is fryer-style frying. If there are those of you who are in this mistake, they should read this place most carefully.
Frying is not just about throwing your ingredients into plenty of oil. You can fry in a pan with little or no oil or in the oven. If you think about the word fry for a few seconds, the subject may be better placed. The word comes from blushing (at least in Turkish), that is, turning red. It does not carry any trace of oil. So we don't need oil for frying. You can fry meatballs and meatballs in a pan with a little oil.
However, as in this recipe, recipes in which the stuff covered with dough is fried is not very suitable for frying in low oil. Since it is a liquid coating material on the outside, the material drains and flows from the other side until one side is browned, if it drips into the oil, it burns, darkens the oil, the shape of your food will not be correct, etc. More importantly, which one was undercooked, did I turn it last, but it puts you under unnecessary stress because its mortar has drained.
The best thing is to put plenty of oil in a small sauce pan and throw it into the oil so that the ingredients go completely into the oil and remove it after a few minutes. The reason we put the oil in the sauce pan is that we can use less oil for this deep frying process, since the bottom is narrow. Maybe I fry cauliflowers 4-5 times in a small saucepan, which I can fry in 2 times in a large pot, but at least I don't regret that I spent so much oil because of the frying I made because I feel guilty anyway.
Enjoy the recipe...
- Half of a mid sized cauliflower,
- 1 egg,
- 1/2 cup of milk,
- 3 tbsps of flour,
- 2 tsps of salt,
- 1 tsp of pepper,
- Vegetable oil for frying.
- Break off florets of cauliflower,
- In a large pot, bring 8 cups of water to boil,
- Add the cauliflower and cook for three minutes, just until the florets are al dente, stirring once or twice, then drain,
- In a bowl beat egg and milk together,
- Add flour, salt and pepper and beat,
- Coat florets with the mixture and add to the hot oil,
- Fry until crisp and golden brown,
- Remove with a slotted spoon and place on a paper towel to absorb the oil,
- You can serve with garlic added yogurt.