Waring Pro DF250B 1800-Watt Deep Fryer, Prices range from $85-$160
After perusing The New York Times Dining & Wine section, I came across a fabulous recipe in, “Not Eating Animals“, a vegetarian article by Sam Sifton.
However, after carefully following the directions, my cauliflower dish came out oily and soggy. Dreaming of nibbling on delicious bites reminiscnt of far off lands, I was devastated! Because I’ve listened to my heart and hips my entire life, I never introduced a deep fryer into my kitchen.
Well chic-skates, the day has finally come and I’m getting myself the real deal! After doing some research, I have my eye set on the above Waring Pro DF250B 1800-Watt Deep Fryer. At $85, it’s a little pricey because it won’t be used nearly as often as other kitchen accessories – but hey, sometimes I want only the best. I’m willing to offset the cost by cutting back on dinners out and more dinners in utilizing new recipes!
Click through to get the Manchurian Cauliflower recipe, which was adapted from Devi in New York.
- About 2 quarts corn or canola oil, for frying
- 3 eggs
- 2/3 cup cornstarch
- Kosher salt and freshly ground black pepper
- 1 large or 2 small heads cauliflower, trimmed and cut into florets
- 2 cloves garlic, peeled and minced
- 1 cup ketchup
- Cayenne pepper, to taste
- Cooked white rice, for serving (optional)
- Steamed greens, for serving (optional).
- Put at least 2 inches of oil into a deep-sided, heavy-bottomed pot and bring to 350 degrees on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350 it will sizzle but won’t burn.)
- In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.
- Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain.
- Now take a tablespoon of the hot oil from the frying pot and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic and fry until fragrant, then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.
- Serves 4 to 6.
Tags: Devi, Manchurian Cauliflower, New York Times Dining, Not Eating Animals, Sam Sifton, Vegetarian cauliflower recipe, Waring Pro deep fryer
