Israeli Fried Cauliflower with Amba

Ingredients

• 1 medium Cauliflower
• 0.5 cup All-Purpose Flour
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.75 cup Water
• 2 cups Vegetable Oil
• 4 tablespoons Amba Sauce

Instructions

1. 1Carefully cut the 1 medium cauliflower into bite-sized florets, approximately 1 to 1.5 inches (2.5 to 3.8 cm) in size.
2. 2In a medium bowl, whisk together the 0.5 cup of all-purpose flour, 1 teaspoon of garlic powder, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until they are fully combined. Gradually whisk in the 0.75 cup of water until you have a smooth batter with no lumps.
3. 3Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Place the pot over medium-high heat and heat the oil until it reaches 350°F (175°C).
4. 4Working in batches to avoid overcrowding the pot, carefully dip each cauliflower floret into the prepared batter, ensuring it is fully coated. Gently place the battered florets into the hot oil.
5. 5Fry the cauliflower florets for 3 to 4 minutes per batch, or until the batter turns a deep golden brown and appears crispy. The cauliflower should feel tender when pierced with a fork.
6. 6Using a slotted spoon, carefully remove the fried cauliflower from the hot oil. Transfer the fried cauliflower to a plate lined with paper towels to drain any excess oil.
7. 7Arrange all the crispy fried cauliflower on a serving platter. Drizzle generously with the 4 tablespoons of amba sauce and serve immediately.

Substitutions

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