The 125 Best Fondue Recipes/Ilana Simon 2001

Tempura Cauliflower
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 head cauliflower, cut into florets or other vegetables 1 cup/250 ml all-purpose flour 1 tbsp/15 ml curry powder (optional)
1/4 tsp/1 ml salt 2 eggs 6 tbsp/90 ml water
3 tbsp/45 ml olive oil oil for fondue



1 Steam or parboil cauliflower (or other vegetables) for about 5 minutes or until tender-crisp. Refresh under cold water. Drain and set aside.
2 In a bowl with an electric mixer, combine flour, curry powder (if using), salt, eggs, water and oil. Beat until well blended. Dip cauliflower florets in batter. Set aside on platter.
3 In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4 Spear tempura floret with fondue fork and fondue for 30 seconds to 1 minute or until golden brown.
5 SERVE WITH: Asian dipping sauce, wasabi mayonnaise, tomato curry sauce.

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