Golden fried cauliflower is easy, quick and packs in great taste. Whenever we get hold of a fresh cauliflower, my family hopes I am going to turn it into the Golden Fried variety. Though we enjoy this versatile vegetable in many other forms, this one with its golden brown crunch and the soft interior is a vegetable side dish at another level.
This recipe calls for just three ingredients: cauliflower, eggs and oil to fry it in. The dry spices add to the flavour and colour.
Though I frown on frying vegetables, I feel indulgent in the case of this treat. It is one of the recipes I have had since I was a kid, and much to my pleasant surprise, when I got married, I realised it is a favourite in my husband’s family too!
Steps to the Fried Cauliflower
Removing the Pesticide
Some preparation is important to remove the pesticides in the cauliflower. You need to wash and soak the florets in warm water. Otherwise, you risk consuming the pesticide residues on the vegetable.
Break the cauliflower into bite-sized florets. Soak them in salted warm water for at least 1/2 an hour. Wash them well in running water. Drain in a colander. It will be now safe to consume.
Cooking the Florets for the Fried Cauliflower
After the rinsing, the florets need to be cooked with a few spices. This step is critical, do not under any circumstances, overcook them. They will disintegrate in the final frying.
If you do forget and overcook the cauliflower, then it is best to go for the Cauliflower with Eggs recipe, which is very forgiving.
The florets should be cooked but not over-done.
(You may also cook in a microwave, Just put the florets and the spices in a large glass dish, sprinkle a few spoons of water and cook covered till cooked but not mushy.)
Drain all the water using a strainer and cool the florets.
Frying the Florets
Heat 1/2 cup of oil in a frying pan. The oil should be hot, but not enough to smoke. If it becomes too hot, switch off the stove and wait for it to cool down. Otherwise the cauliflower will turn black and also spoil the oil.
Break the egg in a small shallow bowl. Add a pinch of salt. Beat lightly with a fork.
Pop the cooled florets 4-5 at a time in the egg. Toss it to coat with the egg. Remember the tips about not contaminating the kitchen as you work with the egg. (coming soon)
Fry in gentle heat till golden brown,
Note to remember: All wait to eat these crisp florets, so ensure you keep some for yourself. They have a way of flying off the table! The succulent and flavour-filled inside is a bonus that all simply love.
Enjoy as a side-dish with your meal. It is also great as a starter or even as an evening snack with a dip or some green chutney.
Golden Fried CauliflowerCourse: SidesCuisine: IndianDifficulty: Easy
The crisp golden brown cauliflower with its soft, succulent interior will fly off the table even as you fry it!
1 cauliflower ( around ½ kg)
3/4 tsp salt
3/4 tsp chilli powder
1/2 tsp turmeric powder
- Break the cauliflower into bite-sized florets. Soak them in salted warm water for at least 1/2 an hour. Wash them well in running water. Drain in a colander.
- Add the drained cauliflower to a thick-bottomed pan. Sprinkle the salt, chilli and turmeric powders. Add 3 tbsp of water to it and cook covered on a low flame till just done. It will take just about 5-8 minutes. Drain all the water using a strainer and cool the florets.
- Heat 1/2 cup of oil in a frying pan.
- Break the egg in a small shallow bowl. Add a pinch of salt. Beat lightly with a fork.
- Dip the cooked cauliflower 4-5 at a time in the egg
- Gently fry the egg-coated florets in the oil till golden crown. Remove on kitchen paper. Repeat till the entire batch is fried.
- This is a never-fail recipe, but there are things that you must take care of: Do not overcook the cauliflower. The seasonal differences in the vegetable brings in a difference in the cooking time. So you need to check if it is done.
- Don’t let the cauliflower florets burn in the oil. Use a slotted spoon and keep turning them to fry it an even golden brown.
- Don’t add too much oil for frying, as you cannot re-use it, except perhaps to cook meats. This is because the egg tends to turn the oil black. If the amount of oil decreases, you can add a table spoon or so more at a time, till you finish the frying.
- The recipe can be made ahead till step 2 and fried when you are ready to finish cooking your meal.
Alternatively, you could fry it, cool and pack it as a part of a picnic meal. It will taste great with some lemon rice, curd rice or parathas.