Cauliflower Fry
Pan-fried until the edges go dark and crispy, this egg fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 5 servings
- 1 nos Cauliflower large
- 2 nos Eggs
- Bread crumbs
- 2 cup Oil
- Salt, to taste
- Water
Preparation
Step 1
Cut the cauliflower into small florets.
Step 2
Wash and boil in salted water just enough to submerge the cauliflower.
Step 3
Let it bubble for about 8 minutes or until cauliflower starts loosing the raw look.
Step 4
Do not overcook, even if its undercooked, it will be ok. :- Skip the entire step if cauli is American, somehow it cooks faster and is better raw.
Step 5
Beat the two eggs well and add a pinch of salt and set aside.
Step 6
Dip the cauli florets in eggs and coat it well in bread crumbs.
Step 7
Heat the oil well in a pan or a kadai.
Step 8
Fry in hot oil them.
Step 9
Serve while still hot with ketchup (optional).
Step 10
If you want to eat the whole thing by yourself, I understand, nobody is going to pass judgements about you. :- If you run out of eggs, add more and if there is any left over, it makes the best scrambled egg.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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