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Breaded Cauliflower with Garlic Yoghurt and Burnt Chilli Dressing

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Can deep fried food be light and fluffy? With the help of right ingredients, the answer is yes. The “right” ingredients here are lemon juice and Pellegrino or any mineral water. Somehow, they add this lightness to a breaded and deep fried cauliflower or any other vegetable without the unbearableness. I hope you know which book/movie I’m referring to…

This recipe is originally vegetarian and it has become one of Dad’s favourite dishes during his trip to Sydney. The trick here is adding lemon juice to boiling water to blanch the cauliflower. This way, you don’t stink up the kitchen with that sulphurous smell and you keep white colour of cauliflower white, too.

Here’s the recipe:

Breaded Cauliflower with Garlic Yoghurt and Burnt Chilli Dressing
Ingredients:

1 medium sized cauliflower, broken into florets
Juice of ½ lemon
Sunflower oil for deep-frying

Batter:
2 eggs, beaten
½ cup Pellegrino
1 tbsp lemon juice
¾ cup plain flour
Bread crumbs (I use a Jewish brand which is the best I’ve tried so far: Solomon)
Salt and pepper

Garlic Yoghurt:
250 grams plain yoghurt (Greek style)
2 large cloves garlic, crushed
A little water in case yoghurt is too thick

Burnt Chilli Dressing:
15 grams butter
1 tsp dried chilli flakes

Method:
• Wash the cauliflower and break it into florets.
• Boil enough water. Add juice of ½ lemon. Drop the cauliflowers into the water and blanch for 10 minutes. Drain and rinse with cold water to stop them from further cooking. Drain again and set aside.
• Heat the oil to 180 degrees C.
• To make the batter: mix together the flour, beaten eggs, lemon juice and Pellegrino. Season with salt and pepper and whisk until it is smooth.
• To make garlic yoghurt: mix together crushed garlic and yoghurt and add water if necessary (it should be runny but not too watery). Set aside.
• Drop blanched florets into batter first. Allow any excess to drip off and then roll into bread crumbs.
• Deep fry all of the breaded cauliflower until golden brown and place on a large flat plate lined with kitchen paper. This’ll absorb excess oil.
• Meanwhile, melt butter in a small saucepan and add the chilli flakes. Heat it until it is slightly smoky.
• Arrange deep-fried cauliflowers on a serving plate. Cover with garlic yoghurt and drizzle with burnt butter.
• Serve warm.

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