Nettie, I haven't made this recipe (nor used panko crumbs before), but when making baked onion rings, I first dip the rings in fine flour (usually rice flour), followed by the beaten egg, then the bread crumbs. It makes a difference and the bread crumbs adhere much better. I learned that tip from a chef, and it really does make a difference.
Cauliflower Panko Pakoras
Photo: Annabelle Breakey; Styling: Karen Shinto
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Amount per serving
- Calories: 111
- Calories from fat: 19%
- Protein: 4.9g
- Fat: 2.3g
- Saturated fat: 0.2g
- Carbohydrate: 18g
- Fiber: 2.6g
- Sodium: 286mg
- Cholesterol: 0.0mg
- 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
- Cilantro Mint Dipping Sauce
- 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.
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