Crispy Fried Cauliflower & Brussel Sprouts Recipe
Toasted Pine Nuts, Golden Raisins, Balsamic
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Ingredients
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Vegetables
Coating
Toppings
Oil for frying
Method
Preparation
- 1
Prepare the vegetables
Wash and cut the cauliflower into florets and halve the Brussel sprouts. Set aside.
- 2
Make the batter
In a mixing bowl, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, and water. Whisk until smooth.
Frying
- 3
Heat oil
In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat and fry
Dip the cauliflower florets and Brussel sprouts into the batter, allowing excess batter to drip off. Carefully place them in the hot oil and fry in batches until golden brown and crispy, about 4-5 minutes.
- 5
Drain
Remove the fried vegetables from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 6
Assemble the dish
In a serving bowl, combine the crispy fried cauliflower and Brussel sprouts. Top with toasted pine nuts, golden raisins, and drizzle with balsamic vinegar. Serve warm.
