So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Since I am the only one who will be doing all the cooking myself for 10-15 people, I want to work out few things overnight so that tomorrow morning I am not stressed out by the scale and volume and can be ready in time with my dishes for lunch!
So what I really want to figure out is what happens to Gobi aka Cauliflower florets if I leave it on batter overnight and just deep fry the next morning! Will it retain the crunch and flavours required for Manchurian or will it become gooey and spread apart. I have left chicken overnight and fried it the next day but I am really not sure about this. Any suggestions??