Crispy Fried Cauliflower Recipe Crispy Fried Gobi Indian Style Fried Cauliflower Gobi Fry Starter

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CAULIFLOWER FRY RECIPE - GOBI FRY



Cauliflower Fry Recipe - Gobi Fry image

Cauliflower fry or gobi fry is a delicious south Indian street style snack with cauliflower florets. These are super crispy, fiery hot and delicious snack often made to order and served piping hot.In this post I am sharing a very easy recipe to make fried cauliflower florets made without any colorants. The post also includes instructions for making this dish in oven or air fryer.You can serve these as such with tomato ketchup or add some chopped coriander leaves, finely chopped raw onions and serve with lemon wedges. Vegan recipe.

Provided by Harini

Categories     Snack

Time 25m

Number Of Ingredients 12

2 cups cauliflower (florets from 1 medium head gobi)
2 tablespoons rice flour
2 tablespoons plain flour
2 tablespoons water
1/2 teaspoon garam masala powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon ginger garlic paste
6 curry leaves
Salt (to taste)
Oil (to deep fry)
Water (for blanching cauliflower)

Steps:

  • Blanch cauliflower florets in salted hot water for 5 minutes. rinse under cold water and spread on a plate as single layer.
  • Add cauliflower florets to a mixing bowl. Add turmeric powder, salt, chili powder, garam masala powder, chaat masala powder, chopped curry leaves, ginger garlic paste and mix well so that the spices coat all the florets.
  • Add rice flour and toss well.
  • heat oil for deep frying. Take each floret separately and gently drop in the hot oil.
  • Deep fry until the gobi turns crispy and golden. Drain excess oil and serve cauliflower fry as snack.

Nutrition Facts : ServingSize 3 g, Calories 58 kcal, Carbohydrate 12 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 32 mg, Fiber 2 g, Sugar 1 g

GOBI MANCHURIAN RECIPE | CAULIFLOWER MANCHURIAN



Gobi Manchurian Recipe | Cauliflower Manchurian image

Crisp fried cauliflower tossed in slightly sour, sweet & hot manchurian sauce. It can be served as an appetizer or as a side with noodles or fried rice.

Provided by Swasthi

Categories     Appetizer

Time 35m

Number Of Ingredients 25

250 grams cauliflower (florets (gobi cleaned))
Oil (for deep frying as needed)
½ cup all-purpose flour ((maida, prefer organic or at least unbleached))
¼ cup cornstarch ((white corn flour or yellow corn flour))
½ to 1 teaspoon red chilli powder (or paste (less spicy variety) (optional))
¼ teaspoon black pepper (crushed or ground)
¼ teaspoon salt ((adjust to taste))
½ cup water ((more if needed))
1½ tablespoons oil ((for sauce))
1 tablespoon garlic (fine chopped)
½ tablespoon ginger (fine chopped)
1 green chili (chopped (optional))
⅓ cup onions (or spring onions fine chopped )
¼ cup bell pepper ((capsicum chopped fine) (optional))
1 tablespoon soya sauce ((organic or naturally brewed)(or tamari))
2 to 3 tablespoon Red Chilli sauce ((or 2 tsps hot sauce, adjust to taste))
1 to 2 tablespoon tomato ketchup ((optional, use if using hot sauce))
½ teaspoon Red chili powder ((optional) (less spicy variety))
½ tablespoon rice vinegar ((I used apple cider vinegar))
1 teaspoon sugar ((adjust to taste))
salt (as needed)
3 to 4 tablespoons water
½ to ¾ teaspoon black pepper (crushed or ground)
⅛ teaspoon salt ((adjust to taste))
2 tablespoons spring onion greens (chopped for garnish)

Steps:

  • Clean 250 grams of gobi and cut the florets to medium size.
  • Add them to 3 cups of hot water and rest for 5 minutes.
  • Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi.
  • You can do this ahead and set aside. Any moisture in the gobi will cook it to soft and not crisp.
  • Heat up the oil for deep frying on a medium heat.
  • Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
  • Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter. (check video)
  • Then add the gobi florets to the batter in batches, coat them well.
  • When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to rise without browning. This is the correct temperature.
  • Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
  • Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
  • For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe.
  • Mix together red chili powder with little water to a paste and keep aside. This step is optional and is used mainly for the red color.
  • Heat 1½ tablespoons oil in a wide pan.
  • When the oil turns hot, add garlic, ginger and green chilies. Saute for a minute or two.
  • Then add spring onions & capsicum. Saute them on a high flame for 2 mins.
  • Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar. (for gravy version refer the notes section below).
  • Mix and add water. Mix and cook stirring and add pepper.
  • Cook on a medium heat until the sauce thickens.
  • Turn off the stove and check the taste.
  • The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt & add more sauces as well.
  • Allow the sauce to cool for 1 to 2 mins.
  • Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.
  • Garnish gobi manchurian with spring onion greens.
  • Serve immediately as a appetizer or as a side with noodles or fried rice.

Nutrition Facts : Calories 299 kcal, Carbohydrate 29 g, Protein 3 g, Fat 19 g, SaturatedFat 1 g, Sodium 460 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY



Extra Crispy Spicy Fried Cauliflower Recipe by Tasty image

Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 16

1 head large cauliflower, or 2 small heads, washed
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 cups all-purpose flour
2 tablespoons cornstarch
1 ½ cups soy milk
1 ½ tablespoons apple cider vinegar
2 tablespoons hot sauce
vegetable oil, for frying

Steps:

  • Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
  • In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
  • In a medium bowl, add half of the spice mix to the flour.
  • Add the cornstarch and mix.
  • In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
  • Pour the remaining spice mix over the cauliflower florets and mix.
  • Pour the milk mixture over the cauliflower and mix well until they are coated.
  • Cover with plastic wrap and chill for 1 hour minimum.
  • Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
  • Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
  • Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
  • Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams

GOBI MANCHURIAN



Gobi Manchurian image

This is one of my favorite gobi (cauliflower) recipes, and available at many Indian restaurants. A spicy Asian dish that's sure to leave your family wanting more! Occasionally, I even love to bake the cauliflower to lower the calories. Keep in mind, baking will take away from the crispiness of fried cauliflower.

Provided by sunwind

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 30m

Yield 2

Number Of Ingredients 19

oil for deep frying
5 tablespoons all-purpose flour
3 tablespoons cornmeal
⅓ cup water
1 teaspoon ground black pepper
¾ teaspoon salt, or to taste
15 cauliflower florets
¾ cup vegetable stock, divided
1 tablespoon cornmeal
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon chile-garlic sauce (such as Sriracha®)
salt to taste
1 tablespoon vegetable oil
½ cup chopped onion
1 green chile pepper, finely chopped
3 cloves garlic, minced
1 teaspoon finely chopped ginger
1 green onion, chopped, or to taste

Steps:

  • Heat oil in a large pot over medium heat.
  • Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
  • Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
  • Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
  • Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
  • Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 47.9 g, Fat 18.8 g, Fiber 6 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 2010.7 mg, Sugar 8.8 g

FRIED CAULIFLOWER



Fried Cauliflower image

Tender bits of cauliflower are battered and deep-fried. Great for appetizers.

Provided by MARY A. PUTMAN

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 50m

Yield 8

Number Of Ingredients 5

1 head cauliflower, broken into small florets
1 egg
2 teaspoons milk
1 cup cracker crumbs
4 cups oil for deep frying

Steps:

  • Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
  • Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
  • Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 20.4 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 286.8 mg, Sugar 3.5 g

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