Cauliflower pakora/tempura- anyone attempted?

[crikeybadger]

I quite fancy trying to make cauliflower tempura but am slightly nervous about the whole deep frying thing. Can anyone reassure that I won't set the kitchen on fire please?

Also, I'm looking at the recipe for these in HFW's Veg today book, but it says you only need 1cm of oil- surely that's not enough?

TIA

[crikeybadger]

OK, so just tried it - all fine, didn't set anything on fire, thank goodness.

In fact the end result was a bit of an anti climax- I think they needed more spices. Will try tempura next.

Final question- what on earth do I do with the used oil now?!

[NettoSuperstar]

You really can't go wrong with deep fried food

[crikeybadger]

Thanks all for the feedback, I do love that Veg Today book- haven't had a dud recipe yet. I thought deep frying the cauli might be a good way to entice the DCs to eat some try it.

[whimsicalname]

I've done the HFW one a few times. They're so yummy. Particularly with the tamarind sauce. And I didn't set fire to the kitchen.

[NettoSuperstar]

I made cauliflower pakora on Sunday, using this recipe, but subbing cauli for the mushrooms. I have made it with mushrooms too though.
I use a deep fat frier.

[crikeybadger]

Thanks for that Cogito- I thought 1cm sounded a bit shallow.

Shall give them a go at the weekend.

[CogitoErgoSometimes]

You need more than 1cm because the cauliflower chunks need to be able to bob about a bit. If you've got a fairly solid wok pour in about 3cm oil and heat it until a cube of bread sizzles, floats to the top and browns in fairly quick succession. At that point, add your cauliflower tempura a few at a time. Gently move them about and turn over with a mesh scoop. The only time it gets dangerous is if the oil gets so hot that it starts smoking or if you splash any over the sides. Oil with a high flashpoint like groundnut is better than olive oil for deep frying.