Karnabeet Makly (Deep-Fried Cauliflower) Recipe #287855
Categories: Appetizers, Middle east, Snacks, Vegetables
by LisaAD
25 min | 10 min prep
SERVES 6
- 1 large cauliflower
- 1 teaspoon salt
- oil, for deep fat frying
- 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 qt enameled or stainless steel saucepan, bring 1 qt 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°F Pat the cauliflower completely dry with paper towels, and a dozen or so pieces at a time, fry them 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 them on paper towels.
- They may be served hot or at room temperature covered with taratoor.
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5 stars