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1
In a medium bowl, whisk together dukkah, cornstarch (or flour), baking powder and salt.
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2
Whisk in sparkling water.
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3
Depending on the consistency of your dukkah, the batter may seem thin, but try deep-frying a few pieces of cauliflower first to see if you want to thicken it with a little more cornstarch or flour.
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4
Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees.
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5
Set up a sheet pan with a rack on it next to pan.
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6
Cover rack with a few layers of paper towels.
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7
Have a spider or deep fry skimmer handy for removing cauliflower from oil.
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8
Place a few pieces of cauliflower in batter and, using tongs, turn them over several times to coat thoroughly.
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9
Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes.
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10
Flip over with spider to make sure coating is evenly fried.
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11
It is important not to crowd pan and to let oil come back up to temperature between batches.
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12
After first batch you can decide if you want to add a little more flour to batter.
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13
Using the spider, remove cauliflower from oil, allowing excess oil to drip back into pan, and drain on the towel-covered rack.
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14
Sprinkle with salt right away if desired.
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15
Allow to cool slightly and serve.
