Karnabeet Makly Deep Fried Cauliflower Food

KARNABEET MAKLY (DEEP-FRIED CAULIFLOWER)

Steps:

• 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.

BATTER DIPPED DEEP FRIED CAULIFLOWER

Steps:

• Preheat fryer oil to 375.
• Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
• In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
• Place flowerets into egg mixture and toss (or shake baggie) to coat well.
• Remove and place into flour mixture and toss (or shake baggie) to coat well.
• Fry in batches for 4 - 6 minutes or until golden brown.
• Drain on paper towels and lightly salt.
• *Serve w/ dipping sauces such as marinara, ranch or blue cheese.

DEEP FRIED CAULIFLOWER

Steps:

• wash and cut caulilflower into flowerettes and set aside.
• combine bisquick (or Pan cake mix) with water in small bowl.
• Add caulilflower to batter and evenly coat.
• Add to oil at 350 degrees.
• Cook unitil golden brown.
• Serve with ranch dressing as dip.

KOREAN FRIED CAULIFLOWER

Steps:

• Make the sauce: In a small saucepan over low heat, combine the gochujang, sugar, garlic, yuzu kosho, mirin and 1 cup water. Simmer until thickened slightly and reduced by half, about 20 minutes. Remove from heat and set aside at room temperature. Sauce may be made up to two weeks ahead and stored covered and refrigerated; bring to room temperature before serving.
• Make the tempura batter: Fill a pitcher with 1 3/4 cups ice-cold water, and set aside. In a large mixing bowl, combine the tempura flour (or batter mix), egg yolk and 1 cup of the water. Whisk to blend, then add the potato starch, wheat flour and remaining 3/4 cup water. The mixture should have the consistency of thin pancake batter.
• Fill a deep fryer or large pot halfway with canola oil and bring to 350 degrees. Coat the florets with the batter and, working in batches if necessary, deep-fry until florets have a dark golden crust, 2 to 3 minutes. The crust should be crispy while the cauliflower retains some crunch.
• Remove browned florets from oil and drain on paper towels. Transfer to a warmed platter and drizzle thoroughly with sauce. Garnish with toasted sesame seeds and lime wedges. Serve hot.