Ingredients

For the Cauliflower:

• 1 medium-sized cauliflower
• Water (for boiling)
• Salt (to taste)

For the Batter (Sauce):

• 2 eggs
• 1 cup of milk (240 ml)
• 1 cup of flour (120 grams)
• 1 teaspoon of salt

For Serving:

• 1 bowl of yogurt

Step-by-Step Instructions

1. Prepare the Cauliflower:
   • Start by cutting the cauliflower into medium-sized florets. Rinse them thoroughly under cold water to ensure they are clean and fresh.
   • Bring a large pot of water to a boil. Add a generous pinch of salt to the water and blanch the cauliflower florets by cooking them for about 5 minutes. You want them to be slightly tender but not fully cooked.
   • Once the florets are ready, drain them and allow them to cool. Pat them dry with a clean kitchen towel to remove excess moisture, as this will help the batter stick better.
2. Make the Batter:
   • In a large mixing bowl, crack the eggs and whisk them until they are smooth.
   • Add the milk and whisk again until fully combined.
   • Gradually sift in the flour while continuing to whisk, ensuring the batter is smooth and free of lumps.
   • Finally, add 1 teaspoon of salt to the batter and stir it in well. The batter should be thick enough to coat the cauliflower but not too thick that it becomes clumpy.
3. Coat the Cauliflower:
   • Heat a generous amount of oil in a deep frying pan over medium heat. You want enough oil to fully submerge at least half of each cauliflower floret when frying.
   • Once the oil is hot, dip each cauliflower floret into the batter, ensuring it’s fully coated, and gently place it in the hot oil.
   • Fry the cauliflower in batches to avoid overcrowding the pan, which can cause the temperature of the oil to drop. Fry each floret for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
4. Serve:
   • Remove the fried cauliflower from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
   • Serve the crispy fried cauliflower hot, with a side of plain yogurt for dipping. For an extra touch, you can sprinkle the yogurt with a bit of fresh herbs like mint or parsley, or add a dash of paprika for color.

Cooking Tips

• Blanching: Don’t skip the step of blanching the cauliflower. It helps soften the florets and ensures that they cook evenly when frying.
• Batter Consistency: If your batter seems too thick, add a splash more milk to thin it out. If it’s too runny, sift in a bit more flour. The consistency should be similar to pancake batter.
• Frying: Maintain a medium-high heat while frying. Too low a heat will cause the cauliflower to soak up oil and become soggy, while too high a heat might burn the outside before the inside is cooked through.
• Serving Variations: If you prefer a more tangy dip, you can mix the yogurt with a clove of minced garlic and a pinch of salt for a flavorful garlic yogurt dip.

Storage

• Refrigeration: Store any leftover fried cauliflower in an airtight container in the refrigerator for up to 2 days.
• Reheating: To retain its crispiness, reheat the fried cauliflower in an oven or air fryer at 180°C (350°F) for about 5-7 minutes. Avoid reheating in the microwave as it can make the cauliflower soggy.

Nutritional Facts (Per Serving)

• Calories: 250 kcal
• Protein: 8g
• Carbohydrates: 25g
• Fat: 12g
• Fiber: 4g
• Sodium: 450mg
• Sugars: 4g

FAQs

1. Can I use a different vegetable instead of cauliflower?
   • Yes, this batter works well with other vegetables like broccoli, zucchini, or even mushrooms. The cooking time might vary depending on the vegetable used.
2. Can I bake instead of frying the cauliflower?
   • While frying gives the best crispy texture, you can bake the cauliflower for a healthier option. Preheat your oven to 200°C (400°F) and bake the battered florets on a parchment-lined baking sheet for 20-25 minutes, turning halfway through.
3. Can I make the batter ahead of time?
   • It’s best to prepare the batter just before frying. However, you can blanch the cauliflower ahead of time and store it in the fridge, ready to be battered and fried later.
4. Is there a gluten-free version of this recipe?
   • Absolutely! You can substitute the regular flour with gluten-free flour, rice flour, or chickpea flour for a gluten-free version of fried cauliflower.
5. What other sauces can I serve with this dish?
   • Besides yogurt, you can serve fried cauliflower with aioli, tahini sauce, or even a spicy dipping sauce made from chili paste and olive oil.

Conclusion

Fried cauliflower is a true comfort food that brings together the crispiness of deep-frying with the natural earthiness of cauliflower. With its golden-brown exterior and tender interior, each bite is a delightful combination of textures and flavors. The yogurt dipping sauce adds a refreshing contrast, making it a perfect accompaniment to this crispy treat. Whether you’re serving it as a snack, a side dish, or even a light main course, this dish is sure to impress. The simplicity of the ingredients and the ease of preparation make it a go-to recipe for busy weeknights or casual gatherings. So, why not give this classic Turkish recipe a try? You’ll find that with just a few ingredients, you can turn an ordinary cauliflower into something extraordinary! Enjoy this savory dish with friends and family, and don’t be surprised if they ask for seconds!