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Ketchup chip beer battered buffalo cauliflower bites
Matt Dean Pettit
Seared chili ginger halibut
Canola oil to deep fry
1 head of cauliflower, washed and cut into florets (small bit sized pieces)
1 bottle of beer (lager, IPA or pale ale)
2 cups of flour
3/4 cup milk
1 teaspoon of dried thyme
1 x bag Ketchup chips, crushed
Salt, pepper to taste
Ranch dressing for sauce to top or dip into
4 green onions, finely diced
2 Thai chilies, seeds removed and finely diced
114 grams melted butter
1/4 cup Tabasco Chipotle sauce
1 tablespoon brown sugar
In a large bowl, mix well together the batter ingredients until smooth.
Add more milk if batter is too thick.
Prepare the oil and add five centimeters of Canola oil in a medium pot or use a home deep fryer set to 355F degrees.
Dip cauliflower into batter and always remove excess batter.
Roll each battered cauliflower into the crushed chips and cover entirely, shaking off any excess chips.
Lay away from you into hot oil and fry until golden and floating. Remove to a paper-towel lined
In a small pot, heat on medium and melt butter. Add Tabasco sauce and brown sugar, simmer for one to two minutes until sugar has dissolved]
Remove from heat and pour into large mixing bowl.
Add deep fried cauliflower florets into the sauce and toss, ensuring to cover all the prices fully. Transfer to a serving plate, garnishing with ranch dressing, thai chilies and green onions.
Daily at 6am ET on CTV and CTV News Channel
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