Go Back
Golden brown crispy fried cauliflower florets served on a plate with a bowl of garlic yogurt.

Crispy Turkish Fried Cauliflower (Karnabahar Kızartması)

Golden and crispy cauliflower florets dipped in a rich milk-and-egg batter, fried to perfection and served with a zesty garlic yogurt dip.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Snack
Cuisine: Turkish
Calories: 409
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 large Head of cauliflower (approx. 2 lbs), cut into florets
  • 1 cup Milk
  • 1 cup All-purpose flour
  • 2 large Eggs
  • 1 tsp Salt
For Frying
  • 2 cups Vegetable or Canola oil (for deep frying)
For the Dip
  • 1 cup Plain Greek Yogurt (Full Fat)
  • 2 cloves Garlic (minced)
  • 1 pinch Salt

Equipment

  • Large Pot: For par-boiling the cauliflower florets.
  • Deep Skillet: For frying (a heavy-bottomed pan works best for even heat).
  • Whisk: To ensure your milk and flour batter is perfectly smooth.
  • Slotted Spoon: For safely removing the hot, crispy cauliflower from the oil.

Method
 

  1. Place the cauliflower florets into a large pot of salted boiling water. Boil for about 5-7 minutes. Crucial: Ensure they stay "al dente" (firm to the bite) so they don't fall apart during frying.
    Boiling fresh cauliflower florets in a pot of salted water.
  2. Carefully drain the cauliflower and let it sit for a few minutes to air dry.
    Draining parboiled cauliflower florets to keep them firm for frying.
  3. In a medium bowl, whisk together the milk, flour, eggs, and salt until the mixture is smooth and homogeneous. The consistency should be like a thick pancake batter.
    Whisking eggs, milk, and flour in a bowl to create a smooth frying batter.
  4. Pour the vegetable oil into a wide frying pan and heat it over medium-high heat.
    Frying batter-coated cauliflower florets in a pan with hot vegetable oil.
  5. Take a cauliflower floret and dip it into the batter, ensuring it is fully and evenly coated on all sides.
    Frying batter-coated cauliflower florets in a pan with hot vegetable oil.
  6. Carefully place the coated florets into the hot oil. Do not overcrowd the pan.
    Flipping cauliflower florets in the pan to ensure an even golden brown crunch.
  7. Fry until each side is a deep golden brown and crispy (about 3 minutes per side).
    Placing crispy fried cauliflower on paper towels to remove excess oil.
  8. Place the fried florets on a plate lined with paper towels to absorb any extra oil.
    Stirring minced garlic and salt into a bowl of thick Turkish yogurt.
  9. Mix the yogurt, minced garlic, and salt in a small bowl. Serve the hot cauliflower with the cold garlic yogurt immediately.
    Plating crispy cauliflower bites with a side of creamy garlic yogurt dip.

Video

Notes

Serve hot with lemon wedges on the side; the acidity perfectly cuts through the richness of the fried cauliflower.