Fried cauliflower with coriander yoghurt
Enjoy a crispy and flavorful twist on vegetables with our Fried Cauliflower recipe! Paired with a refreshing coriander yogurt, this dish combines the crunch of seasoned cauliflower—coated in cumin, turmeric, and all-purpose flour—with the tangy zest of a lemon-infused yogurt dip. Perfect as an appetizer or a side dish, it's a delicious way to elevate your meals with minimal effort.
Cook time 15 min
Prep time 20 min
Ingredients:
1/2 cup all-purpose white wheat flour1 tsp ground cumin
1 tsp turmeric powder
2 tsp coriander leaves
1 egg
1/2 cauliflower
1 cup greek yogurt
1 tbsp lemon juice
Fried cauliflower with coriander yoghurt is a delightful and healthy dish that blends the earthy flavors of spiced cauliflower with the refreshing taste of coriander-flavored Greek yogurt. Perfect as an appetizer or a side dish, it is both easy to prepare and satisfyingly delicious.
Instructions:
- Cut the half cauliflower head into bite-sized florets and wash them thoroughly. Allow them to drain in a colander or pat dry with a kitchen towel to avoid excess moisture.
- In a large mixing bowl, combine the all-purpose white wheat flour, ground cumin, turmeric powder, and a pinch of salt and pepper. Mix well to incorporate the spices evenly through the flour.
- Crack the egg into the flour mixture and whisk until you have a smooth, thick batter. If the batter is too thick, you can add a tablespoon of water to reach the desired consistency.
- Add the cauliflower florets to the batter and toss until each floret is well-coated with the batter.
- Heat a good amount of oil in a frying pan over medium-high heat. You can test the oil by dropping a small amount of batter into it; if it sizzles immediately, the oil is ready.
- Carefully place the batter-coated cauliflower florets into the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary.
- Fry the cauliflower florets for about 4-5 minutes, turning occasionally, until they are crispy and golden brown on all sides. Use a slotted spoon to transfer the fried florets to a paper-towel-lined plate to drain excess oil.
- In a small bowl, combine the Greek yogurt with the chopped coriander leaves and lemon juice. Stir until well mixed. Add salt and pepper to taste.
- Arrange the fried cauliflower on a serving plate and provide the coriander yoghurt as a dipping sauce on the side. You can garnish with extra chopped coriander leaves if desired.
Tips:
- Cut the cauliflower florets into consistent sizes to ensure even cooking.
- For a crispier texture, you can double coat the cauliflower by dipping it in the batter, frying it lightly, and then dipping it again before returning to the fryer.
- If the batter is too thick, add a little water to achieve the desired consistency.
- Let the fried cauliflower drain on a paper towel to remove excess oil before serving.
- You can adjust the spice levels by adding more or less cumin and turmeric to suit your taste.
- Adding a pinch of salt to the yoghurt can enhance its flavor.
This recipe for fried cauliflower with coriander yoghurt is sure to be a hit, offering a perfect balance of crunch and creamy tanginess. Enjoy this dish fresh out of the fryer with its accompanying yoghurt dip, and savor the delicious fusion of spices and textures. Happy cooking!
Nutrition per serving
8 ServingsCalories 88kcal
Protein 6g
Carbohydrates 11g
Fiber 1.56g
Sugar 2.36g
Fat 2.52g
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