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2 min read

Crispy Fried Mushrooms and Cauliflower with a Hint of Saffron



This recipe is a delightful way to enjoy savoy, crispy fried mushrooms and cauliflower florets. The yogurt marinade infuses the vegetables with a touch of tanginess, while the saffron adds a subtle floral aroma.


Ingredients:


  • 3-4 tablespoons yogurt (plain or Greek yogurt work well)

  • 1 egg

  • A pinch of saffron threads

  • Salt, black pepper, paprika, thyme powder, and garlic powder (to taste)

  • 1 tablespoon wheat flour

  • 1 tablespoon corn flour

  • Mushrooms of your choice (white button, cremini, portobello, or shiitake would all be delicious)

  • Cauliflower florets (cut into bite-sized pieces)

  • Bread crumbs (for dredging)

  • Vegetable oil (for frying)


Instructions:


  1. Prepare the Marinade: In a bowl, whisk together the yogurt, egg, saffron, salt, pepper, paprika, thyme powder, and garlic powder.

  2. Marinate the Vegetables: Add the mushrooms and cauliflower florets to the marinade and toss to coat evenly. Let them sit for at least 10 minutes, or up to 30 minutes for deeper flavour.

  3. Heat the Oil: Pour enough vegetable oil into a large skillet or pan to come up about 1/2 inch deep. Heat the oil over medium-high heat until it shimmers.

  4. Dredge and Fry: Dredge the marinated mushrooms and cauliflower florets in bread crumbs, ensuring they get a good coating. Carefully add the breaded vegetables to the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

  5. Drain and Serve: Transfer the fried vegetables to a paper towel-lined plate to drain excess oil. Season with additional salt and pepper to taste, if desired. Serve immediately while hot and crispy. Enjoy on their own or with your favourite dipping sauce.



Tips:


  • For a richer flavour, use full-fat yogurt instead of plain yogurt.

  • Don't overcrowd the pan when frying, as this can lower the oil temperature and lead to soggy vegetables.

  • To test if the oil is hot enough, flick a small piece of bread into the pan. If it sizzles and floats immediately, the oil is ready for frying.

  • You can adjust the amount of spices in the marinade to your preference.




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