Ingredients
-
1/2
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
3/4
-
2
-
24
-
1
-
Directions
Cauliflower Panko Pakoras, From Sunset Magazine, November 2008, Excellent! We enjoyed these very much I followed the ingredient list, but fudged a bit on the preparation In step 3, after I combined the cauliflower with the batter , I just added the remaining panko onto them in the same bowl and gently tossed together I then eased the entire gathering onto my oiled parchment and separated the cauliflower florets Maybe I had a little more than 24 oz of cauliflower to begin with, and I probably used closer to 2 cups of panko, but I didn’t take the time to individually lift each floret out of the breadings, and it turned out o k There weren’t really any clumps of excess batter/breading to speak of The flavor is good, a little zip, but subtle This is a recipe that I will use again and look forward to Thanks for sharing this, TattooedMamaof2!, From Sunset Magazine, November 2008
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Steps
|
1
Done
|
Preheat Oven to 475f in a Large Bowl, Whisk Together Flour, 1/2 C Panko, Baking Soda and Remaining Spices. Whisk in Lemon Juice and Club Soda. Set Aside. |
|
2
Done
|
in a Small Bowl, Whisk the Egg Whites Until Foamy. |
|
3
Done
|
Whisk Whites Into Flour Mixture. Using Your Hands, Add Cauliflower and Combine Until All Florets Are Coated. Place Remaining Panko in a Bowl. Lift Florets, One at a Time Out of Batter and Toss in Panko. |
|
4
Done
|
Place on a Large Baking Sheet Coated With Oil. Bake Until Brown and Crispy, About 20 Minutes. |
