Fried Cauliflower And Shishito Peppers Recipe
Goat horn pepper labneh, toasted hazelnut vinaigrette
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Ingredients
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Fried Cauliflower
Goat Horn Pepper Labneh
Toasted Hazelnut Vinaigrette
Method
Fried Cauliflower
- 1
Prepare Cauliflower
Cut the cauliflower into small florets and set aside.
- 2
Make Batter
In a large bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add water while whisking until a smooth batter forms.
- 3
- 4
Fry Cauliflower
Dip the cauliflower florets into the batter and carefully place them in the hot oil. Fry for about 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Fry Shishito Peppers
In the same oil, fry the shishito peppers for 2-3 minutes until blistered and slightly charred. Remove and drain on paper towels.
Goat Horn Pepper Labneh
- 6
Make Labneh
In a fine mesh strainer lined with cheesecloth, place the plain yogurt and sprinkle with salt. Let it drain in the refrigerator for at least 4 hours or overnight.
- 7
Prepare Goat Horn Peppers
Roast the goat horn peppers over an open flame or in the oven until charred. Remove the skins, seeds, and stems, then chop finely.
- 8
Toasted Hazelnut Vinaigrette
- 9
Toast Hazelnuts
Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast in the oven for about 10-12 minutes until golden. Allow to cool, then chop coarsely.
- 10
Mix Vinaigrette
In a bowl, whisk together olive oil, red wine vinegar, honey, salt, and black pepper. Stir in the chopped hazelnuts.
