This is a recipe from Southern Turkey which is actually Mediterranean part of the country. It is simple yet delicious. There were some ratio problems with the original recipe so I had to tweak it. I also substituted Turkish pepper paste with sweet chili sauce which is easier to get from Western stores.
Although the original recipe calls for deep-frying the potatoes as in chips, I cooked mine in ActiFry. The recipe below covers both methods.
½ cauliflower, washed and broken into florets
3 medium sized potato, cut into batons
Plain flour (about ½ cup)
Vegetable oil for frying
For Sweet and Sour Dressing:
1 spring onion (shallots), chopped finely
1 tbsp flat leaf parsley, chopped
1 tbsp fresh mint, chopped
2 tbsp sweet chili sauce
5 tbsp water
Juice of 1 lemon
1 large clove of garlic or 2 small, crushed (minced)
• To make the dressing: Combine crushed garlic, lemon juice and sweet chili sauce in a bowl. Add the onions, water and herbs. Set aside.
• Put enough water and salt in a large pot and bring to a boil. Add the cauliflower florets and boil for 10 minutes. Drain, rinse under cold water and drain again. Set aside to cool. They need to be completely dry before frying.
• To make the chips in ActiFry: Place the potato sticks in the ActiFry and set the timer for 25 minutes. Add the oil, measuring it with ActiFry’s green spoon, drizzle over the potatoes and turn the gadget on.
• Heat the deep-frying oil.
• Sprinkle the cauliflower florets with salt and flour. Shake off excess flour and fry them in two batches until golden brown which is the same amount of time that potatoes are done. Once they are done, place them on a paper towel to get rid of excess oil.
• In a large bowl, combine the deep-fried cauliflowers and chips. Drizzle with the sweet and sour dressing and serve immediately.