Tempura Cauliflower with Spiced Yogurt Dipping Sauce
Crispy fried tempura cauliflower with spiced yogurt dipping sauce makes a great snack!
Ingredients
- Vegetable oil , for trying
- 2 cups cake flour (240 grams)
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 2 large egg yolks
- 2 cups ice cold water (500 ml)
- 1 head cauliflower , cut into florets
Dipping sauce:
- ⅓ cup plain Greek yogurt (75 grams)
- ⅓ cup mayonnaise , or replace with more yogurt (75 grams)
- ½ teaspoon chopped fresh cilantro
- ½ teaspoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Salt and pepper , to taste
- 3-4 tablespoons olive oil
Instructions
- Pour oil into a heavy-bottomed pot so that it's at least 2 inches deep. Insert deep fry thermometer. Set over medium high heat and heat to 350 degrees F.
- Meanwhile, prepare tempura batter. Aim to have the batter ready right as the oil comes to temperature so that it sits as little as possible.
- Combine the cake flour, salt, and cumin. Whisk together the egg yolks and ice cold water. Add the flour mixture and mix just until no streaks of flour remain, batter will still be lumpy. Do not overmix.
- Dip the cauliflower a few florets at a time into the batter and then immediately drop them into the hot oil. Let cook about 2 minutes on each side until golden brown. Watch them to make sure they don't burn. Use a slotted spoon or mesh strainer to transfer to paper towels to drain. Repeat with remaining cauliflower.
- Serve immediately with dipping sauce or as desired.
Dipping sauce:
- Whisk together the yogurt, mayonnaise, parsley, cilantro, lemon juice, cumin, cayenne pepper, salt and pepper, and olive oil. Taste and adjust seasonings as needed. Add more olive oil if needed to reach desired consistency. Dipping sauce can be made several days in advance and store in the fridge.
Notes
NOTE:
- I highly recommend using a thermometer so you know when the oil is ready. If you don't have one, you can test the temperature by dropping a little batter into the hot oil. It's ready when the batter browns pretty quickly. You should see color within about 20 seconds. If it burns within that time, the oil is too hot; turn the temperature down.
Calories: 528kcal, Carbohydrates: 54g, Protein: 14g, Fat: 29g, Saturated Fat: 5g, Cholesterol: 106mg, Sodium: 756mg, Potassium: 526mg, Fiber: 4g, Sugar: 4g, Vitamin A: 182IU, Vitamin C: 71mg, Calcium: 71mg, Iron: 2mg
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