Karnabahar Kızartması (Karnabahar Kızartması) — Turkish Fried Cauliflower with Garlic Yogurt

• 700 gCauliflower florets (Cut into 4–5 cm florets)
• 1500 mlWater (For blanching)
• 10 gFine salt (For blanching water)
• 90 gAll-purpose flour
• 30 gCornstarch (Boosts crispness)
• 4 gBaking powder (About 1 tsp)
• 1 gGround black pepper (About 1/2 tsp)
• 1Egg (Large)
• 80 gPlain yogurt (Unsweetened)
• 350 mlSunflower oil (For shallow frying (about 2 cm depth in a 28 cm pan))
• 300 gPlain strained yogurt (Thick Turkish-style or Greek yogurt)
• 8 gGarlic (Finely grated (about 2 medium cloves))
• 10 mlLemon juice (About 2 tsp)
• 2 gAleppo pepper (About 1 tsp)
• 1 gDried mint (About 1 tsp)
• 15 mlExtra-virgin olive oil (About 1 tbsp, for drizzling)

Instructions

1. 1

   Bring 1500 ml water to a boil and dissolve 10 g salt in it. Add the cauliflower florets and blanch for 4 minutes, keeping them slightly firm so they do not collapse during frying.

2. 2

   Drain the cauliflower thoroughly and spread it on a tray lined with a clean towel or paper towels. Let it steam-dry for 10 minutes; this reduces splattering and helps the batter adhere more evenly.

3. 3

   Make the batter by whisking together the flour, cornstarch, baking powder, 4 g salt, and black pepper in a bowl. Add the egg and 80 g yogurt, then whisk in 90 ml water until you get a thick batter that coats a spoon; if it is too stiff, add 10 ml water at a time.

4. 4

   Prepare the garlic yogurt by mixing 300 g strained yogurt with grated garlic, lemon juice, and 2 g salt until smooth. Cover and refrigerate it while you fry so the garlic flavor blooms and the sauce stays cold and refreshing.

5. 5

   Pour 350 ml sunflower oil into a wide pan to reach about 2 cm depth and heat it to 175°C. Dip each floret into the batter, let excess drip back into the bowl for 2 seconds, and carefully place it into the hot oil without overcrowding the pan.

6. 6

   Fry the cauliflower in batches for 6–8 minutes total, turning every 2 minutes, until deeply golden and crisp on all sides. Transfer to a rack or paper towels and rest for 2 minutes so the crust sets and stays crunchy.

7. 7

   Arrange the fried cauliflower on a serving plate and spoon the cold garlic yogurt over the top or serve it on the side for dipping. Finish with Aleppo pepper, dried mint, and a 15 ml olive oil drizzle, then serve immediately while the cauliflower is still hot and crisp.