Best 2 Cauliflower Panko Pakoras Recipes
**Crispy and aromatic, cauliflower panko pakoras are a delightful snack or appetizer that blends the flavors of Indian and Japanese cuisine. These bite-sized delights feature tender cauliflower florets coated in a flavorful batter made with panko breadcrumbs, Indian spices, and herbs. Deep-fried until golden brown, the pakoras offer a satisfying crunch with a soft and succulent interior. Served with a variety of dipping sauces, these cauliflower panko pakoras are sure to tantalize your taste buds and leave you craving more.**
**In this article, we present three tempting recipes for cauliflower panko pakoras, each offering a unique twist on this delectable dish.**
**The first recipe introduces the classic cauliflower panko pakoras, a harmonious blend of Indian spices and Japanese panko breadcrumbs. The pakoras are seasoned with a fragrant blend of cumin, coriander, turmeric, and red chili powder, creating a symphony of flavors that perfectly complements the mild taste of cauliflower.**
**The second recipe takes a delightful turn with the addition of grated carrots and zucchini, adding a vibrant splash of color and a sweet, earthy flavor to the pakoras. These vegetable-packed pakoras are not only delicious but also provide a healthy dose of essential vitamins and minerals.**
**Finally, the third recipe introduces a tantalizing twist with the inclusion of tangy tamarind sauce. This sweet and sour sauce, made from tamarind pulp, jaggery, and spices, adds a delightful complexity to the pakoras, balancing the flavors and creating an unforgettable taste experience.**
**Whether you prefer the classic cauliflower panko pakoras, the vegetable-packed variation, or the tamarind-infused delight, these recipes offer a culinary journey that is sure to impress your family and friends. So gather your ingredients, heat up your oil, and embark on a delightful adventure with our cauliflower panko pakoras.**
CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)
I found the original recipe on another site with half the spices and reviewers said it was too bland so I'm posting it here to try myself with a little more punch. I also want to try mixing some coconut milk into the batter and frying in peanut oil. If it's worth posting I'll add it but if someone else has an opinion there first I'd love to hear it. :)
Provided by InAGourmetMinute
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
- 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
- 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
- 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.
CAULIFLOWER PANKO PAKORAS
Make and share this Cauliflower Panko Pakoras recipe from Food.com.
Provided by TattooedMamaof2
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F In a large bowl, whisk together flour, 1/2 c panko, baking soda and remaining spices. Whisk in lemon juice and club soda. Set aside.
- In a small bowl, whisk the egg whites until foamy.
- Whisk whites into flour mixture. Using your hands, add cauliflower and combine until all florets are coated. Place remaining panko in a bowl. Lift florets, one at a time out of batter and toss in panko.
- Place on a large baking sheet coated with oil. Bake until brown and crispy, about 20 minutes.
Tips:
- Choose the right cauliflower. For the best pakoras, use a head of cauliflower that is fresh and firm. Avoid cauliflower that is wilted or has brown spots.
- Cut the cauliflower into small florets. This will help the pakoras cook evenly.
- Make sure the batter is thick enough. The batter should be thick enough to coat the cauliflower florets, but not so thick that it's difficult to stir.
- Heat the oil to the right temperature. The oil should be hot enough to fry the pakoras, but not so hot that it burns them. A good way to test the temperature of the oil is to drop a small piece of batter into it. If the batter sizzles and rises to the top, the oil is hot enough.
- Fry the pakoras in batches. Don't overcrowd the pan, or the pakoras will not cook evenly.
- Drain the pakoras on paper towels. This will help remove any excess oil.
Conclusion:
Cauliflower panko pakoras are a delicious and healthy snack or appetizer. They are easy to make and can be tailored to your own taste preferences. With their crispy coating and tender interior, these pakoras are sure to be a hit at your next party or gathering.
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