Korean Fried Cauliflower Vegan Recipes

KOREAN FRIED CAULIFLOWER (VEGAN) RECIPE

Korean Fried Cauliflower (Vegan) Recipe image

Ultra-crisp fried cauliflower Korean-style, served with a sweet and hot chili sauce or a sweet soy glaze.

Provided by J. Kenji López-Alt

Categories Appetizers and Hors d'Oeuvres Snacks

Time 15m

Yield 6

Number Of Ingredients 12

Ingredients

2 quarts vegetable or peanut oil
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup toasted sesame seeds, plus more for garnish
1/3 cup unsweetened coconut flakes
Kosher salt
1/2 cup cold water
1/2 cup vodka
1 head cauliflower, cut into 1-inch florets
1 recipe Sweet Soy Sauce or Sweet and Spicy Chili Sauce
4 to 5 Finely sliced scallions

Steps:

Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.
Combine cornstarch, flour, baking powder, 2 teaspoons kosher salt, sesame seeds, and coconut in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch). Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.
Toss fried cauliflower with sauce and serve immediately, sprinkled with extra sesame seeds and scallions. This Recipe Appears In The Best Fried Cauliflower (Buffalo and Korean Style)

Nutrition Facts : Calories 238 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, Sodium 273 mg, Sugar 14 g, Fat 15 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g

KOREAN FRIED CAULIFLOWER

Korean Fried Cauliflower image

Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel. Food that is "Korean-fried" combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market. The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt. If those are out of reach, feel free to substitute your own favorite flavors - many versions of the sauce include a little ketchup - and use any tempura batter that you like. Just don't leave off the toasted sesame seeds; they add a nutty crunch at the very end.

Provided by Julia Moskin

Categories side dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons gochujang (Korean red pepper paste)
1/2 cup sugar
6 cloves garlic, puréed
3 tablespoons red yuzu kosho
1/4 cup mirin
1 cup/140 grams tempura flour or tempura batter mix
1 large egg yolk
1 scant cup/150 grams potato starch
1 cup plus 3 tablespoons/150 grams Japanese wheat flour or karaage ko
Canola oil, as needed for deep-frying
1 head cauliflower, cut into 2-inch florets
Toasted sesame seeds, for garnish
Lime wedges, for garnish

Steps:

Make the sauce: In a small saucepan over low heat, combine the gochujang, sugar, garlic, yuzu kosho, mirin and 1 cup water. Simmer until thickened slightly and reduced by half, about 20 minutes. Remove from heat and set aside at room temperature. Sauce may be made up to two weeks ahead and stored covered and refrigerated; bring to room temperature before serving.
Make the tempura batter: Fill a pitcher with 1 3/4 cups ice-cold water, and set aside. In a large mixing bowl, combine the tempura flour (or batter mix), egg yolk and 1 cup of the water. Whisk to blend, then add the potato starch, wheat flour and remaining 3/4 cup water. The mixture should have the consistency of thin pancake batter.
Fill a deep fryer or large pot halfway with canola oil and bring to 350 degrees. Coat the florets with the batter and, working in batches if necessary, deep-fry until florets have a dark golden crust, 2 to 3 minutes. The crust should be crispy while the cauliflower retains some crunch.
Remove browned florets from oil and drain on paper towels. Transfer to a warmed platter and drizzle thoroughly with sauce. Garnish with toasted sesame seeds and lime wedges. Serve hot.

Nutrition Facts : @context http, Calories 772, UnsaturatedFat 32 grams, Carbohydrate 164 grams, Fat 36 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 193 milligrams, Sugar 19 grams, TransFat 0 grams

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