February 5, 2011

Beer battered curry cauliflower

So apparently the Super Bowl is this weekend (I don't really follow football). But, maybe you need a super snack for your party or just a tasty weekend treat while you are relaxing with a movie? It's pretty rare that you will find a truly fried recipe on this blog and it's pretty rare that we would eat fried foods such as this crispy, golden, and slightly spiced cauliflower -- but, hey, every once in a while you just need to have something fried (or at least I do). This cauliflower turned out good and I love the color. It was not as spicy as I would have imagined, so if you like a bit more heat and spice (like us), feel free to adjust the seasonings to your liking. Although I used cauliflower for this recipe, you could use many different vegetables such as carrots, zucchini, eggplant, green beans... I think a combination would be great, too! I made a simple dipping sauce of plain yogurt, zest of 1 lemon, juice of half a lemon, some minced scallions, and minced cilantro. I left it in the refrigerator while I prepared the cauliflower so we had a nice cooling dip to go with the cauliflower. 

Beer battered curry cauliflower
1 head cauliflower cut into florets
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon turmeric
1-1/2 teaspoon curry powder
1 teaspoon cumin
1/4 to 1 teaspoon cayenne pepper (depending on how much heat you want)
1/2 teaspoon fresh ground black pepper
sea salt to taste
1 bottle (12 oz.) cold light beer
vegetable oil, for frying
lemon wedges, for serving

In a deep skillet or dutch oven, pour vegetable oil until it comes up the side of the pan about 1 inch. Heat over medium-high heat.

While the oil is heating, mix the dry batter ingredients together with whisk (flour through salt). Slowly add the beer while whisking to mix well and remove all the lumps (it will bubble a bit).

Coat each cauliflower floret in batter, shaking off the excess. When the oil is hot, add the cauliflower in batches. Turn the cauliflower when golden on one side and let cook on the other side. When it's completely golden brown, remove with a slotted spoon and place on a plate with paper towels to soak up the excess oil. Top with a generous amount of sea salt while still hot. Continue until you've cooked all the cauliflower you want.

Serve hot. Squeeze fresh lemon juice on top and maybe add some minced cilantro for garnish. Serve with a cool dipping sauce (such as the one described above).

What was I cooking one year ago?: lime tart with a graham cracker crust

1 comment:

  1. These are positively delicious looking!! Love the spiciness too!


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