Fried Cauliflower with Herbed Labneh
(from Lucianolinda’s recipe box)
Source: Chicago Tribune- Leah Eskin
Categories: Appetizers-Snacks
Ingredients
- For the herbed Labneh:
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh mint
- 1/2 clove garlic, grated on a rasp grater
- 1 cup Labneh OR plain while milk Greek yogurt
- kosher salt
- For the cauliflower:
- canola oil, for frying
- 1 head cauliflower, broken into florets
- Kosher salt
Directions
- For the Labneh, combine herbs garlic and Labneh (or yogurt) in the food processor, and puree until bright green and smooth. Season well with salt. (See instructions for making Labneh below).
- Heat about 2 inches oil in a heavy-bottomed pot over medium-high heat to 375 degrees. Fry cauliflower in batches until the exterior is dark golden brown and crisp. 5 to 8 minutes. Drain briefly on paper towels.
- Salt well, and serve with the herbed Labneh.
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makes 6 appetizers
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to make Labneh:
- Line a strainer with cheesecloth and set it over a deep bowl, stir 1/2 tsp. salt into a 2 lb. tub of plain whole yogurt; pour into the lined strainer. Place it in the refrigerator, and let it drip. In 2 hours, it will be strained, or Greek yogurt. In eight hours it will be soft Labneh, similar to sour cream. In 12 hours, it will be firm Labneh with the consistency of cream cheese.
- Use Labneh as you would cream cheese with fruit, spread on a sandwich, or swirled into a bright green dip. Can be rolled in balls, rolled in herbs, and packed in oil to cure for months.