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Culupidia Frita con Lim贸n

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TasunkaWitko View Drop Down
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    Posted: 06 April 2017 at 08:47
Culupidia Frita con Lim贸n
Lemony Fried Cauliflower

From Saveur online magazine:

Quote In this take on a traditional Sephardic Jewish dish...cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice. As a side or a snack, it's crunchy, tender, and brimming with fresh, tangy flavor.


To serve 4 to 6:

1 head cauliflower (about 2 pounds), cored and cut into 1" florets
1.5 cups flour
1 tbsp. lemon zest, plus lemon wedges for serving
1 tsp. turmeric
1 tsp. cayenne
Kosher salt and freshly ground black pepper, to taste
5 eggs
Canola oil, for frying
Roughly chopped parsley, for garnish

Bring a large pot of salted water to a boil; add cauliflower and cook until just tender, about 5 minutes. Using a slotted spoon, transfer to an ice bath until chilled; drain and dry completely with paper towels.

Heat 2" oil in a 6-quart saucepan until a deep fry thermometer reads 350 degrees. Mix together flour, zest, turmeric, cayenne, salt and pepper to a shallow baking dish. Whisk eggs in a bowl. Working in batches, dip cauliflower in flour, shaking off excess, then egg, and once again in flour. Fry, flipping as needed, until golden and crisp, 30 seconds鈥1 minute. Using a slotted spoon, transfer to paper towels to drain; season with salt and pepper. Garnish with parsley and serve with lemon wedges on the side.
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