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Fried Cauliflower And Potatoes

Jan 30, 2012

Sour Fried Cauliflower and Potatoes
It's been ages since I posted this recipe to my Turkish blog. In the original English draft I prepared weeks ago, I was aiming to condemn food prejudice and discuss how our childhood experiences with food shape our preferences; a topic that sounds boring to me as well as irrelevant considering today’s personal circumstances. Now instead of that, I can write a typical eulogy I always love writing when it comes to family recipes but time wore out my enthusiasm to do that too. Let me give you the bottom line of what I was intending to say and stop depriving you of this recipe that can be very handy for the rest of winter:

Even if cauliflower is not your thing, this recipe from Tarsus, a town in Southern Turkey where my grandmother grew up, is very likely to change your mind. Give it a chance. Please.

 Fried Cauliflower Transfer fried vegetables onto a paper towel to let them drain a little 

Cauliflower and Potatoes

Garlicky And Sour Fried Cauliflower and Potatoes

serves 2

Ingredients:

  • 1/2 cauliflower, cut into bite size pieces
  • 3 medium potatoes, peeled
  • 1 cup flour
  • 4 spring onions, chopped
  • 4 cloves of garlic, mashed
  • a handful of fresh parsley, minced
  • a handful of fresh mint leaves, minced
  • 1 teaspoon of red pepper paste or tomato paste
  • juice of 1 lemon
  • sunflower oil and olive oil for frying

Directions:

  1. Slice potatoes in stripes and rest them in a bowl of water until you get everything else ready.
  2. Combine garlic, red pepper paste and lemon juice in a bowl. Stir to obtain a paste. Add parsley, mint leaves, spring onions and 3 tablespoons water. Season to taste.
  3. Boil cauliflower in salted water for ten minutes. Drain and pass under cold water, drain again.
  4. Heat 1 cm/0.5 inch of sunflower oil and a couple of glugs of olive oil in a medium size frying pan. Oil should be just as deep as a finger's thickness. Sprinkle cauliflowers with salt and coat them thoroughly with flour in a bowl and shake to remove excess. Fry them in batches, over high heat, each side approximately 3 minutes, until light brown. Remove with a slotted spoon and transfer onto a paper towel.
  5. When cauliflowers are ready, heat 10-12 cm/4-5 inches of sunflower oil and a couple of glugs of olive oil in a deep frying pan. Drain and dry potatoes with a clean kitchen towel. Sprinkle them with salt. Fry them over medium high heat until they are golden. Stir occasionally. Place them on a paper towel to drain.
  6. Finally, combine fried cauliflowers and potatoes in a flat dish and pour over the sauce. Best when served warm. Yogurt on the side is highly recommended.

Cauliflower