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 Blumenkohl
- 2 adet ei
- 0.5 bardak Mehl
- 0.5 bardak Milch
- 1 çay kaşığı salz
- 250 g Joghurt
- 1 adet Knoblauch
- 5 g salz
- 150 ml Pflanzenöl
Hazırlanışı
1Schneiden Sie 750 g Blumenkohl in Röschen.
2Verquirlen Sie 120 g Eier, 53 g Mehl, 103 g Milch und 5 g Salz zu einem glatten Teig.
3Erhitzen Sie 138 g Pflanzenöl in einer tiefen Pfanne auf 180 °C.
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