Will you believe me, if I tell you, that after moving to India, for the past six months I haven't done any deep frying at home, that too being a food blogger. Something kept me away from doing deep frying, I didn't do anything even during the festivals, but of course, occasionally I did snack on some deep fried foods. But last weekend I finally did it, I made these Cauliflower Fritters. They are so simple to make and yet so tempting and delicious, my daughter simply loves them. You can serve them as appetizers, or even have it as a side dish with some rice dish, you'll definitely love it..
Need To Have
- Cauliflower Florets - bite-size, 2 cups
- Besan Flour/ Chana Dal Flour - 3 teaspoons
- Corn Flour - 6 teaspoons
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1 teaspoon
- Garlic Cloves - 3 roughly pounded
- Curry Leaves - about 10, roughly chopped
- Salt - to taste
- Oil - for deep frying
Wash the cauliflower florets well, boil some water, add some salt and add the cauliflower to it and switch off, leave it for 5 minutes, drain and keep.
Heat the oil in a frying pan, while it's getting heated, take the cauliflower and add all of the ingredients given except the oil and mix it.
Check for the salt and start deep frying immediately, adding a handful at a time. Once it starts turning golden brown, remove it and drain the excess oil on a paper towel. Serve it hot.
If you have to do large quantities, do it in small batches like 2 cups at a time, if you keep the cauliflower for a long time after mixing the flours, spices and salt, it'll start giving out water.
This dish stays crispy only for a short time, but even otherwise it's still very tasty.
Check whether the oil is hot, by adding a small piece, if it sizzles and comes immediately to the top, then proceed with the frying.
Also, for the cauliflowers in the US, just wash the florets in hot water, don't leave them in it.
Besan Flour is Split Chickpeas Flour, available in Indian stores.