Crispy, golden-fried cauliflower florets served with a cooling, garlicky yogurt sauce. A traditional Anatolian favorite that balances the richness of the fry with a refreshing tang.
Listen to me, my dear, the secret to a perfect crispy cauliflower is to ensure the florets are completely dry before you dip them in the batter so it clings perfectly. Make sure your oil is shimmering hot before adding the pieces, or they will soak up the fat instead of turning golden and light. 🌸
Malzemeler
- 750 g coliflor
- 0.5 bardak harina
- 2 adet huevo
- 0.5 bardak leche
- 1 çay kaşığı sal
- 1 adet ajo
- 5 g sal
- 250 g yogur
- 150 ml Aceite vegetal
Hazırlanışı
1Cortar 750 g de coliflor en ramilletes.
2Batir 120 g de huevo con 53 g de harina, 103 g de leche y 5 g de sal.
3Calentar 138 g de aceite vegetal en una sartén profunda a fuego medio-alto.
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