Wednesday, July 10, 2013
Makes 4 servings
Time: 30-40 minutes
As I was eating roasted cauliflower while sipping a beer the other night, I thought: why not combine these two delicious things, and deep fry it? It turned out to be a good thought—these gorgeously golden, celery-seed flecked florets were rich without being heavy and perfectly complemented by a light and sweet rice vinegar sauce served on the side.
for the batter
3/4 cup white rice flour
1/4 cup cornstarch
2 TB chickpea flour
1 cup beer
2 tsp celery seed
1/2 tsp pepper
1 tsp salt
for the sauce
1 cup water
1/2 cup rice vinegar
5 TB sugar
1 tsp salt
a few dashes of celery seed
3 tsp Ener-G, whisked with 8 TB water
plenty of canola or grapeseed oil, for frying
1 head of cauliflower, separated into florets
Whisk all of the batter ingredients together until smooth. Set aside.
To make the sauce, place the water and rice vinegar in a small saucepan. Bring to a boil, then add in the sugar and salt. Stir until dissolved, then remove from the heat. Sprinkle some celery seed over the top and allow to cool.
Whisk the Ener-G and water together in a small bowl. Set aside.
Place several inches of oil into a medium saucepan. Place over medium-high heat. After about 7 minutes, throw a pinch of the batter into the oil. If it bubbles up immediately, you are ready to fry.
Working in batches of 3 florets at a time, toss in the Ener-G/water mixture, then coat in the batter, letting any excess drip back off into the bowl. Using tongs or chopsticks, place into the hot oil, holding it for a few seconds in the oil before releasing it. (Otherwise, the battered cauliflower will stick to the bottom of the pan.) Allow the cauliflower to fry for a few minutes, until golden brown. Remove from the oil and place on paper towels to drain, sprinkling with salt immediately.
Sprinkle the fried cauliflower with fresh parsley and serve immediately with the sauce.