Cauliflower Panko Pakoras

6 Reviews
ADD YOUR REVIEW
Photo: Annabelle Breakey; Styling: Karen Shinto
Yield
Serves 8
November 2008
RECIPE BY Sunset

Time: 30 minutes.

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
  • Cilantro Mint Dipping Sauce

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving without sauce.

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Ratings & Reviews

SusYoga's Review

TeriJane
September 23, 2013
N/A

CarWhe's Review

SusYoga
July 09, 2012
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.

NettiePur's Review

CarWhe
May 21, 2011
The panko batter did not stick to the cauliflower. My final result was pretty tasty, but a lot of panko mixture was wasted. Perhaps someone can tell me the trick to getting a better coating.

ziabiue1's Review

NettiePur
November 18, 2009
I made these to go with some chana masala for dinner tonight. I was unable to find panko at the particular store I went to and didn't feel like going to the asian market so I substituted with the italian style bread crumbs I already had in my pantry which worked fine. I will agree with the other reviewer that these needed more spices, so I doubled the amount of all spices and salt. Before baking I sprayed them down with cooking oil so that they would crisp and baked as directed. They came out pretty tasty. I will probably try these again with the panko. I really liked the fact that they're lower in fat and not fried like traditional pakoras.

TeriJane's Review

ziabiue1
November 14, 2008
I was really happy that they came out crispy but they had no flavor...you need to add a lot more spice then the recipe calls for. Then they are great!!