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Categories:Viewed: 69 - Published at: 7 years ago
Ingredients
- 1/2 cup spicy Egyptian dukkah
- 1/2 cup plus 1 tablespoon cornstarch, rice flour or flour (more as desired)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 23 cup sparkling water
- 3 to 6 tablespoons chickpea flour, as desired (optional)
- 1 cauliflower, cut into small florets
- Canola oil, grapeseed oil or olive oil for frying
Method
- In a medium bowl, whisk together dukkah, cornstarch (or flour), baking powder and salt.
- Whisk in sparkling water.
- Depending on the consistency of your dukkah, the batter may seem thin, but try deep-frying a few pieces of cauliflower first to see if you want to thicken it with a little more cornstarch or flour.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees.
- Set up a sheet pan with a rack on it next to pan.
- Cover rack with a few layers of paper towels.
- Have a spider or deep fry skimmer handy for removing cauliflower from oil.
- Place a few pieces of cauliflower in batter and, using tongs, turn them over several times to coat thoroughly.
- Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes.
- Flip over with spider to make sure coating is evenly fried.
- It is important not to crowd pan and to let oil come back up to temperature between batches.
- After first batch you can decide if you want to add a little more flour to batter.
- Using the spider, remove cauliflower from oil, allowing excess oil to drip back into pan, and drain on the towel-covered rack.
- Sprinkle with salt right away if desired.
- Allow to cool slightly and serve.
