Parboiled cauliflower dipped in flour and egg, then pan-fried until crisp outside and tender inside. A classic Turkish home-style vegetarian dish.
Ingredients
Instructions
- 1
Cut the cauliflower into large florets and rinse.
- 2
Add half the salt to a pot of boiling water and cook the florets for 5-6 minutes, until a fork slides in but they hold their shape; drain and cool for 10 minutes.
- 3
Beat the eggs with the remaining salt in a bowl; put the flour on a separate plate.
- 4
Heat the sunflower oil in a large skillet over medium-high heat for 3-4 minutes.
- 5
Dredge the florets in flour, then dip in egg and lay them in the pan in a single layer.
- 6
Fry 2-3 minutes per side until golden, working in batches; drain on paper towels and serve hot.
Nutrition
Per serving
| Calories | 378 kcal |
|---|---|
| Protein | 9 g |
| Carbs | 22 g |
| Fat | 29 g |
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