Yields

6 Servings

Prep Time

10 min

Cook Time

15 min

Ingredients

1 cup Masa
⅔ cup cornstarch
1½ teaspoons baking powder
2 teaspoons salt
2 tablespoons nutritional yeast
4 eggs
2 cups water (add more if needed)
¼ cup Yellowbird Ghost Pepper Condiment
1 head cauliflower, cut into small florets
Sesame oil for frying
chopped cilantro for topping

Made with Yellowbird®

1

Mix the batter ingredients together (masa, cornstarch, baking power, salt, nutritional yeast, eggs, water, and Yellowbird Ghost Pepper Condiment) until a loose batter forms. Add more water if needed.

2

Pour oil into a heavy bottomed skillet. Make it deep enough to cover the cauliflower about halfway. Heat the oil over medium heat. Drop a small bit of batter in the oil to test it—when it rises to the top and bubbles, the oil is ready.

3

Place cauliflower florets in batter and cover completely. Allow excess batter to drip off before frying. Gently set each floret in the hot oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. Remove and set on a cooling rack with paper towels underneath.

4

Top with finely chopped cilantro and more Yellowbird and enjoy!