Fried Cauliflower (Egyptian Style)

Fried Cauliflower (Egyptian Style)

10
Marmar 1

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

30 m servings 284 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 ba...

Most helpful critical review

Blending all the ingredients together wasn't the best idea...the batter was too runny...and when I added more flour...it was clumpy! I had to result to starting from scratch. I placed the flour ...

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 ba...

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 oliv...

Excellent flavor. Needed to use more than 1/4 cup of milk to make the batter less dough-like and more batter-like. If you want the fried cauliflower to be crunchier, then add cornmeal to the ba...

I microwaved fresh florets for three minutes with a little water and some cumin. Mixed the batter by hand, adding extra milk to make a thick pancake-batter consistency. I added some cayenne, Mrs...

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

Excellent. I made way too much and gave the excess to my neighbor. Now they want me to make it again! Big Hit with any dipping sauce you like or none at all.

Blending all the ingredients together wasn't the best idea...the batter was too runny...and when I added more flour...it was clumpy! I had to result to starting from scratch. I placed the flour ...

Eliminated step one as suggested. I used 1 tablespoon tomato powder instead of paste, put in 2 tsp of cumin (instead of 1), 1 tsp garlic powder and 1 tsp of salt into the batter. Adding enough ...

it had no taste