Fried Cauliflower Bilingani La Kukaanga
Crispy, golden, and bursting with flavor, Fried Cauliflower Bilingani La Kukaanga is a mouthwatering twist on classic fried vegetables, perfect for your next indulgent snack or appetizer. This irresistible dish features tender cauliflower florets coated in a spiced batter infused with garlic, paprika, and turmeric, giving them a warm and aromatic flavor profile. Each piece is dredged in breadcrumbs for a satisfyingly crunchy exterior, then deep-fried to golden perfection. Quick to prepare and served with fresh lemon wedges and optional parsley for a zesty finish, this crowd-pleaser is a vegetarian delight that pairs beautifully with your favorite dipping sauces. Whether you’re hosting a gathering or craving comfort food, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoons Turmeric powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 0.25 cup Water
- 1.5 cups Breadcrumbs
- 2 cups Vegetable oil
- 1 whole Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Cut the cauliflower into bite-sized florets and set aside.
In a large mixing bowl, combine the flour, cornstarch, garlic powder, paprika, turmeric, salt, and black pepper. Mix well.
In a separate bowl, whisk together the eggs and water to create an egg wash.
Place the breadcrumbs in a shallow bowl for dredging.
Dip each cauliflower floret into the flour mixture, ensuring it is evenly coated. Shake off excess.
Next, dip the floured floret into the egg wash, allowing excess liquid to drip off.
Finally, coat the floret in breadcrumbs, pressing gently to adhere. Place the breaded cauliflower on a tray. Repeat with all florets.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C).
Fry the cauliflower in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per batch, turning occasionally, until golden brown and crispy.
Using a slotted spoon, transfer the fried cauliflower onto a plate lined with paper towels to drain excess oil.
Serve warm with lemon wedges and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.0 g | 553% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 269.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4604 mg | 200% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 15.5 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
