Cauliflower Panko Pakoras

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.

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.

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.

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!!