Prep. Time: 15 minutes
Makes 1 serving.
I made these with broccoli and eggplant - both of which tasted amazing, and I'm about to make some more with the eggplant tonight. My friend says these should be re-named to Broccoli Fried Donuts, you decide.
The recipe suggests serving with hot tea, and ketchup or chutney for dipping.
Ingredients:
about 2 cups of cauliflower florets (or other veggies) sliced into cross sections no more than 1/2 inch thick.
Batter:
1/2 cup all purpose GF flour
1 tsp curry powder
1/2 tsp salt
1/2 tsp baking powder
1/3 cup water
Canola (or other) oil for frying
In a large bowl, combine the flour, curry powder, salt, baking powder, and water to make a smooth, thick batter. It should not be runny. If necessary, add more water 1 to 2 tablespoons at a time. Mix well.
Warm 1/2 inch of oil in a medium skillet on medium heat. The oil is ready for frying when a drop of batter quickly crisps. Coat the cauliflower slices in the batter, and carefully place them in the pan to avoid splashing the hot oil. Don't crowd the pan. Cook until golden on both sides, turning once, for 2 to 3 minutes on each side. Transfer to a paper towel to drain. Serve as soon as possible.
recipe from: Student's Go Vegan Cookbook
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