Fried Cauliflower (Egyptian Style) Recipe - Allrecipes.com
Fried Cauliflower (Egyptian Style) Recipe
  • READY IN 30 mins

Fried Cauliflower (Egyptian Style)

Read Reviews (3)

"The smaller the florets the crispier and yummier! To get even crispier florets, add a couple of teaspoons cornmeal to the batter." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 4 servings Change Servings
Check All Add to Shopping List

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
  2. Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth; thin with milk as needed.
  3. Heat oil in a deep skillet to about 350 degrees F (175 degrees C).
  4. Dip cauliflower florets in the batter; fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
ADVERTISEMENT

Reviews More Reviews

Jan 04, 2013

This was a fantastic recipe, but the first step of effectively blanching the cauliflower in cumin scented water is totally unnecessary. The florets cook to perfection when just dipped in the batter and fried - also, the batter sticks more easily to the uncooked pieces. Want to save more time? The use of the food processor to make the batter is overkill as far as dishes and equipment go (or maybe I am just lazy). Just whip it up in a bowl (the same one you will use to dip the florets in). So save yourself the hassle of step 1 and part of step 2 and make this tasty recipe.

— 
Jan 12, 2013

I love this recipe! I normally steam the cauliflower and just pan fry, but this was nice for a change. I served it as an appetizer with a dip that I make from low fat sour cream, cumin and olive oil. Thanks!

— 

3 Ratings

Mar 14, 2013

I just made this recipe and I love it! It's hard to get my vegatarian brother to eat anything, but with this, I had to slap his hands away from the dish. Will definitely be making this one again

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Fried Rice Restaurant Style

This easy fried rice goes with just about any entrée.

Play Video
How to Make Fried Pickles

These tasty fried appetizers are a Southern favorite—and so easy to make!

Play Video
Fried Mozzarella Cheese Sticks

See how to make super-simple cheesy mozzarella sticks!

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States