5 tbsp rice flour
1 tsp cornflour
1 tbsp garlic powder
1 tsp tumeric powder
1 tsp curry powder
1 tsp salt
Water + 1 tsp salt (blanching)
Oil (deep frying)
Steps
1. Cut cauliflowers into florets, wash, blanch till soft and set aside in the blanching water.
2. Mix all the flour, powder and salt thoroughly.
3. Drain the cauliflower florets and place it in big bowl. Sprinkle the flour mixture all over and toss till all the florets are coated.
4. Deep fry the florets till golden and serve immediately.
5. Bon appetit!
Notes
1. Can replace tumeric and curry powder with other spices of your choice.
2. Sprinkle the powder onto the florets and toss not the other way round where the florets are drained then placed into the flour mixture. The latter may render the flour mixture into paste making it not easy to coat onto the florets.
3. Must serve hot as the florets will ooze water and making the dish soggy. Hence only deep fry when ready to eat them shortly.
Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/839453586123719/?__mref=message_bubble
