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-> [Appetizers, Fried, Middle Eastern, Snacks, Vegetables] -> [Karnabeet makly (deep-fried cauliflower) Recipe] |
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Karnabeet makly (deep-fried cauliflower)
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| Artist: |
_ |
| Categories: |
Appetizers, Fried, Middle Eastern, Snacks, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Cauliflower | | 1
| tsp | Salt | | | Oil for deep fat frying | | | Taratoor Sauce |
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Procedures:
| 1 | Cut away the thick stem at the base of the cauliflower and remove the green leaves. | | 2 | Break the florets off the center core and cut the core into 1" cubes. | | 3 | Wash the florets and cubes under cold running water. | | 4 | 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. | | 5 | 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. | | 6 | Drain in a sieve or colander. | | 7 | 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. | | 8 | 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. | | 9 | As they brown, remove them with a slotted spoon and drain them on paper towels. | | 10 | They may be served hot or at room temperature covered with taratoor. |
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