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 cauliflower
- 2 adet egg
- 0.5 bardak flour
- 0.5 bardak milk
- 1 çay kaşığı salt
- 1 adet garlic
- 5 g salt
- 250 g yogurt
- 150 ml vegetable oil
Hazırlanışı
1Cut 750 g cauliflower into florets.
2Whisk 1 egg, 53 g flour, 103 g milk, and 5 g salt for the batter.
3Heat 138 g vegetable oil in a deep pan over medium-high heat.
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