Karnabeet Makly (Deep Fried Cauliflower) Recipe
Servings: 6
Ingredients
- 1 lrg Cauliflower
- 1 tsp Salt Oil for deep fat frying Taratoor Sauce
Directions
- Cut away the thick stem at the base of the cauliflower and remove the green leaves. Break the florets off the center core and cut the core into 1" cubes. Wash the florets and cubes under cool running water. In a 3 to 4 quart enameled or possibly stainless steel saucepan, bring 1 quart of water and the salt to a boil over high heat.
- Drop in the cauliflower and cook briskly, uncovered, for 10 min, or possibly till the pcs are tender but still somewhat resistant to the point of a small, sharp knife. Drain in a sieve or possibly colander. In a heavy 10" to 12" skillet with a deep frying thermometer or possibly in an electric skillet, heat 1" or possibly 2" of oil till it reaches a temperature of 375F. Pat the cauliflower completely dry with paper towels, and a dozen or possibly so pcs at a time, fry them in the warm oil for about 15 min, or possibly till golden on all sides. As they brown, remove them with a slotted spoon and drain them on paper towels. They may be served warm or possibly at room temperature covered with taratoor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 16 | |
| Calories from Fat 2 | 13% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 168mg | 5% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.32g | 1% |
| Protein 1.18g | 2% |
