I tried. It made something enjoyable.
1 head cauliflower
1/2 cup flour
Follow the recipe for the Fritter up until the frying.
Cut the cauliflower into bite sized florets and roll in a large bowl with the flour. This will help the batter stick to the cauliflower.
Dip the flour coated florets into the batter and lightly place into the pan with hot oil. I always tried to keep them from sticking to one another for the first minute or so, but then it’s fine. Try to flip them if you can, sometimes they’ll just roll back over. They’re done when they’re golden brown. I took them out with a slotted spoon and placed on a paper towel lined plate. (If you have a good suggestion to take the paper towels out of the recipe, I’d love to hear it.)
This process can take a while but it’s worth it. Try not to eat the whole set in under an hour, you’ll probably be over filled. I know I was, but they were too good.
- 1 cup water
- 1 cup split red lentils
- ½ medium onion (I used leek again, working my way through what I had.
- 8-10 sprigs chives (I used two scallions. “Most folks call ’em green onions but they’re really scallions.” If you can name that quote, we’ll be friends.)
- ½ tsp salt
- ¼ tsp pepper
- Oil for frying
- ¼ cup vegan mayo (For a dipping sauce if you like)
- ¼ tsp chipotle powder (Also for the sauce)
Think back with me to Hugo’s Restaurant in the LA area circa 2013. The first time I tried their Cauliflower Pakora. Thank you for this introduction, Amanda. I’ve thought about trying to recreate it every time I’ve seen the fluffy white vegetable.
Some notes: Sometimes I go to the store and forget to buy all of the ingredients, so I sub with something (sometimes) suitable. Leeks for onions, scallions for chives. Not the same. Different tastes. But I liked it. It certainly could be much better the other way and I have no idea. Sometime I’ll try it!
Be ready for the fact that you won’t be able to cover a full head of cauliflower with the batter. I nibbled on it the whole time and still had some left over. But raw cauliflower is tasty, so I have no regrets.
I started cooking late so I took fewer photos than usual. It’s also a somewhat messy affair- dipping and frying those bite sized pieces of gold.
Just do it.