- 2 Qts. Water
- 1/2 Cup Milk
- 3 Cups Cauliflower Florets- stems split for even cooking
- 1 Cup All Purpose Flour
- 1/2 Cup Cornstarch
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1 Cup Cold Water
- 1 Egg
- 2 Tbsp. Vegetable Oil
- As Needed Vegetable Oil for Frying
- 1/2 Cup Mayonnaise
- 1/4 Cup Sour Cream
- 2 tsp. Fresh Lemon Juice
- 2 tsp. Curry Powder-lightly heated with ½ tsp. oil, cooled
- To Taste Salt and Black Pepper
Bring the water milk to a boil. (The lactic acid in the milk helps keep the cauliflower white when cooked). Add the cauliflower in two separate batches to the rapidly boiling water for about 2 minutes or until still crunchy. Check by tasting one for your desired tenderness. Shock the cauliflower in a bowl of ice and water to stop the cooking. Repeat with the remaining sprouts. When the cauliflower is cold, drain all the ice water and pat them dry with a paper towel. Reserve.
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Sift together into a bowl the first measure of flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the water, egg, and vegetable oil. Add the liquid to the dry ingredients, whisk until smooth. The batter should be a little thinner than pancake batter. If too thick, add more water, if too thin, add more flour. Reserve.
Heat a deep fryer with vegetable oil to 350ºf. Add enough of the batter to coat the cauliflower. Remove a few at a time, let any excess batter drip off and carefully place in the fryer. Fry only 10-12 cauliflower pieces at a time until a very light golden color. Drain on paper towels.
Serve with the dipping sauce prepared by whisking together the mayonnaise, sour cream, lemon juice, curry powder, seasoning to taste with salt and pepper. Enjoy!