Cauliflower Panko Pakoras

Cauliflower Panko Pakoras Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto

Recipe from

Nutritional Information

Calories 111
Caloriesfromfat 19 %
Protein 4.9 g
Fat 2.3 g
Satfat 0.2 g
Carbohydrate 18 g
Fiber 2.6 g
Sodium 286 mg
Cholesterol 0.0 mg

Ingredients

1/2 cup flour
1 1/2 cups panko (Japanese bread crumbs), divided
1/2 teaspoon garam masala
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
3/4 cup club soda
2 large egg whites
2 bags (12 oz. each) cauliflower florets, cut into bite-size pieces
1 tablespoon vegetable oil

Preparation

1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.

2. In a small bowl, use a clean whisk to beat egg whites until foamy.

3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.

4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes. While cauliflower bakes, make Cilantro Mint Dipping Sauce.

Note: Nutritional analysis is per serving without sauce.

Note:

November 2008
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