Ingredients: |
Ingredients: GLAZE 4 ounces apricot jam 1½ tablespoons sriracha 1/4 cup water 1 teaspoon minced fresh ginger 1 clove garlic, minced or crushed 1 tablespoon ketchup
CAULIFLOWER 1 small head cauliflower, cut into 1-inch florets 1 cup rice flour 1½ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 2 teaspoons sea salt Freshly ground black pepper 2 tablespoons sesame oil 2 cups ice-cold seltzer water, plus ¼ cup or more, if needed Vegetable oil, for frying Sesame seeds, for garnish Thinly sliced scallions, for garnish
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Directions: |
Directions:For the glaze:
In a small saucepan, combine all the glaze ingredients. Whisk over medium heat for 3 to 5 minutes, until just boiling and thickened. Remove the pot from the heat and set aside to cool.
For the cauliflower:
1. Fill a large bowl with ice and tap water. Bring a large pot of salted water to a boil over high heat. Blanch the florets for 1 minute, then submerge them in the ice water. Drain the cauliflower and pat dry. In a large bowl, toss the blanched cauliflower with 1/2 cup of the rice flour and season generously with salt. Shake off the excess flour and set aside.
2. In a large bowl, whisk together the all-purpose flour, remaining ½ cup of rice flour, the baking powder, garlic powder, onion powder, paprika, chili powder, cayenne, and salt. Season with black pepper. In a small bowl, whisk together the sesame oil and seltzer water. Add the wet ingredients to the dry and whisk until it forms a thin batter — some lumps are okay. Place the batter in the refrigerator until ready to fry.
3. Fill a deep high-sided heavy skillet with about 3 inches of vegetable oil. Heat the oil to 350°F, or until a small drop of batter sizzles when added.
4. One piece at a time, dip the cauliflower into the batter, letting any excess drip off. Working in batches so as not to crowd the pan, gently place the cauliflower in the oil — the oil should sizzle. Fry for 45 seconds to 1 minute, turning halfway through, until crispy and lightly browned on the outside. Drain on paper towels. Let the oil return to 350°F between batches.
5. In a large bowl, toss the fried cauliflower with as much glaze as needed. Garnish with sesame seeds and scallions and serve. |