Cauliflower Fritters Lebanese Style
From jimrug1 15 years ago
- 10 minutes to make
- Serves 8
“Qarnabeet Maklee” These fritters are delicate bites that are quite tasty and very well suited for serving to a group. They will disappear very rapidly. I included two batters that are most commonly used in our family. Read more The Sumac batter is a little more unusual and used in more rural areas where as the Cinnamon-Allspice batter is more traditional. For a slightly more calorie friendly variation, you can also fry or oven roast the cauliflower with no breading at all. It iw done when it achieves a medium to medium dark brown color all over . Hope you enjoy. See less
Ingredients
- 1 Large Head of cauliflower shopping list
- cinnamon-ALLSPICE BATTER shopping list
- ½ cup minced onion shopping list
- ½ cup parsley, finely chopped shopping list
- ½ Tsp ground cinnamon shopping list
- ½ Tsp ground allspice shopping list
- 1 Tsp salt shopping list
- ¼ Tsp fresh ground pepper shopping list
- 3 large eggs shopping list
- ¾ cup flour shopping list
- ½ cup water shopping list
- ***************** shopping list
- SUMAC BATTER shopping list
- 1 cup minced scallions shopping list
- 1 Cup parsley, finely chopped shopping list
- ¾ cup fresh mint leaves, finely chopped or 3 Tbls dried shopping list
- 1 Tbls ground Sumac shopping list
- 1 Tsp salt shopping list
- ¼ Tsp fresh ground pepper shopping list
- 5 eggs shopping list
- ¾ cup Flower shopping list
- *********** shopping list
- 2 quarts vegetable oil for frying shopping list
- lemon wedges shopping list
- Arabic bread shopping list
How to make it
- Wash and core Cauliflower. Break into bite-sized flowerets and steam for 4-5 minutes. Set aside to dry and cool while making batter.
- Use the same mixing method for both batters. The extra eggs in the Sumac batter make up for the lack of water.
- Beat Eggs well. Blend in flour and water and beat until smooth. Add remaining ingredients and stir until well blended.
- Dip Flowerets in batter and deep fry at 375 degrees until golden to dark brown. Drain on cloth or paper towels. Keep warm in a low oven until ready to serve.
- Serve with Lemon wedges and Arabic Bread.
The Rating
Reviewed by 9 people-
Oh my goodness...wait a sec. *Goes back to read through this recipe again*
I can't even imagine how delicious this is going to be, Jim. I love cauliflower, but your dual batters are revving my culinary motor. Your Cinnamon-All Spice Bat...more
lunasea
in Orlando loved it
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Made this as a side to a chicken dish. Very flavorful. Mother says she'll have to remember to make room for seconds on the cauliflower.
Made the cinnamon-allspice batter. Added a picture.
See also more
pointsevenout
in Athens loved it
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The cinnamon-allspice batter sounds so yummy! I love cauliflower, will be trying this soon!
juels
in Clayton loved it
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