Vegan Egyptian Fried Cauliflower (Karnabeet Maklee): قرنبيط مقلى
Vegan Egyptian Fried Cauliflower, or Karnabeet Maklee, is a beloved dish that combines bold flavors with vibrant colors, showcasing the richness of Egyptian vegan cuisine.
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Ingredients
- 1 cup flour
- ¼ cup cornstarch
- 2 teaspoons ground garlic powder
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dry oregano
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper, optional
- ½ teaspoon ground curry, optional
- ½ teaspoon Vegeta, optional
- ½ teaspoon ground turmeric
- ½ teaspoon sumac
- ½ teaspoon black pepper
- *1/4 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon white distilled vinegar
- ¾ cup water, at room temperature (add more water if the batter is too thick).
Instructions
Prepare the Cauliflower:
- Wash and cut the cauliflower into medium-sized florets.
- Soak the cauliflower in hot water to soften until water become room temperature
- Transfer the cauliflower to a colander and drain excess water completely before adding the frying batter.
- Make the Batter:
- In a large bowl, combine the all-purpose flour, baking powder, baking soda and the spices.
- Gradually add water to the dry ingredients, whisking continuously until you achieve a smooth, pancake-like batter. Adjust the water quantity if needed.
- Heat the Oil:
- Pour vegetable oil into a deep frying pan or pot until it is about 2 inches deep.
- Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- Coat the Cauliflower:
- Dip each cauliflower floret into the batter, ensuring it is fully coated.
- Allow any excess batter to drip off before placing the florets in the hot oil.
- Fry the Cauliflower:
- Carefully place the coated cauliflower florets into the hot oil. Fry them in batches to avoid overcrowding the pan.
- Fry the florets for about 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- Use a slotted spoon to remove the fried cauliflower from the oil and place them on a wire rack.
Serve:
- Arrange the fried cauliflower on a serving platter along with dipping sauce such as tahini sauce or sriracha.
- Serve hot, with optional lemon wedges on the side for a burst of freshness. You can also offer tahini sauce or yogurt sauce as dipping options.
- Enjoy This delicious authentic Egyptian crispy cauliflower
Nermine's Notes
- Drain Well the Soaked Cauliflower: Make sure the cauliflower is totally drained before adding it to the batter. Excess moisture will cause the batter to slide off and can lead to greasy cauliflower. Drying helps the batter adhere better and fry crispier.
- Use a Simple Batter with Cornstarch: For the crispiest coating, mix flour and cornstarch in your batter. Cornstarch helps create a light, crunchy texture that holds up well during frying, giving the cauliflower its signature crispiness.
- Season the Batter Well: Infuse your batter with traditional Egyptian spices such as cumin, coriander, paprika, and turmeric. These spices not only enhance the flavor but also give the cauliflower a beautiful golden hue.
- Fry at the Right Temperature: Ensure the oil is hot enough (around 350°F or 175°C) before adding the cauliflower. If the oil is too cool, the batter will absorb more oil and become soggy. Fry in small batches to avoid overcrowding, which can lower the oil temperature.
- Use Wire Rack not kitchen Paper: To Maintain crispiness, use a wire rack which allows air to circulate around the fried cauliflower, preventing it from sitting in its own oil. This helps keep the batter crisp and prevents it from becoming soggy, unlike kitchen paper which can trap moisture underneath.
- Serve Immediately: For the best crunch, serve the fried cauliflower right after it’s fried. Allowing it to sit too long will soften the crispy exterior. Pair it with a squeeze of lemon or spicy tahini sauce for an authentic touch.