Dukkah Fried Cauliflower with Fish Sauce

One of the more interesting dishes we ate at Momofuko Ma Peche last week was a vegetable side of fried cauliflower with fish sauce. Nicely golden brown, not greasy, and not even too salty, but with a delightful crispness and perfect even cook. I’d never tried to fry a cauliflower before, so looked for some guidance and ran across this recipe, which uses a magical substance from Egypt called “dukkah” that I’d also never heard of. So I did what I do, and smooshed the two together. They predictable weren’t quite as polished as the restaurant version, but had great flavor and made the normally bland and boring cauliflower quite lively and palatable.

Ingredients

    • 1/4 cup raw peanuts
    • 1 TB raw sesame seeds
    • 1 teaspoon coriander seeds
    • 2 teaspoon caraway seeds
    • 1/2 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1/4 tsp whole peppercorns
    • 1/4 tsp cayenne
    • 1/4 tsp salt
    • 1 tsp sumac
    • 1/2 cup cornstarch
    • 1/2 tsp baking powder
    • 1 head cauliflower
    • oil for frying
    • 2 TB fish sauce, mild Filipino
    • 2 TB native vinegar, mild Filipino

 

Directions

  1. First, make the dukkah. Toast the peanuts and spices in a small dry pan over medium heat until they just start to color and release their fragrance.
  2. Finely chop or grind the peanuts, and pulverize the whole spices in a spice grinder, then mix together with the remaining spices. Adjust seasoning to taste, but go easy on the salt.
  3. Add the cornstarch, baking powder, and
  4. In a large frying pan with steep sides, heat 1″ of oil (preferably olive oil, but not the Good Stuff).
  5. Trim the cauliflower, and cut into even size florets. Toss well in the batter to coat evenly.
  6. Fry the cauliflower for 3 minutes, turning a couple of times to get it golden brown. Don’t overcrowd the pan, fry in two batches if necessary.
  7. Drain on a wire rack lined with paper towels.
  8. Mix the fish sauce and vinegar, and drizzle half of over the cauliflower, then use the remainder for dipping.

As you can see in the photo, the batter largely didn’t stick to the cauliflower. I think the oil wasn’t hot enough at first, and the batter was too watery. But it tasted just fine.

IMG_2099

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