Crispy Fried Mushrooms and Cauliflower with a Hint of Saffron

Crispy on the outside, tender on the inside — this golden duo of fried mushrooms and cauliflower brings big flavor and texture to your table. What makes it stand out? A subtle infusion of saffron that lifts the earthy vegetables with a warm, aromatic twist. Whether you're serving it as a snack, side dish, or party appetizer, this recipe is all about simple ingredients and unforgettable taste.

🌿 Ingredients

For the Vegetables:

2 cups cauliflower florets (bite-size)
1½ cups button or cremini mushrooms, cleaned and halved if large

For the Batter:

¾ cup all-purpose flour
¼ cup cornstarch (for extra crispness)
½ tsp baking powder
1 tsp salt
¼ tsp black pepper
¼ tsp garlic powder (optional)
¼ tsp turmeric
A pinch of ground saffron (steeped in 2 tbsp warm water)
¾ cup cold sparkling water (adjust as needed)

For Frying:

Neutral oil (like sunflower or vegetable oil)

🔥 Instructions

➤ Step 1: Prep the Vegetables

Wash and dry mushrooms and cauliflower.
Steam cauliflower lightly for 3–4 minutes until just tender but still firm. Pat dry.

➤ Step 2: Make the Batter

In a mixing bowl, combine flour, cornstarch, baking powder, salt, pepper, turmeric, and optional garlic powder.
Stir in saffron water and cold sparkling water slowly, whisking until you get a smooth, slightly thick batter. It should coat a spoon but still drip.

➤ Step 3: Heat the Oil

Fill a deep pan or pot with oil (about 2–3 inches deep) and heat to 350°F (175°C).

➤ Step 4: Fry the Vegetables

Dip mushrooms and cauliflower into the batter, let excess drip off.
Carefully drop into hot oil in small batches.
Fry for 3–4 minutes, turning once, until golden and crispy.
Drain on paper towels or a wire rack. Sprinkle with a pinch of salt while hot.

🍽️ How to Serve

Serve with your favorite dipping sauce: garlic aioli, spicy mayo, or herbed yogurt.
Pair with rice or a fresh salad for a light meal.
Garnish with lemon wedges, chopped herbs, or a dash of sumac for extra zing.

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