Cauliflower in batter
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 253, total fat 19 G., saturated fats G., proteins 7 G., carbohydrates 15 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 253, total fat 19 G., saturated fats G., proteins 7 G., carbohydrates 15 G., fiber G., cholesterol mg, sodium mg, sugar G.
Cauliflower is significantly less popular than white cabbage, which is entirely undeserved, as it's richer in nutrients and easier to digest. This attitude likely stems from its long-standing reputation as a food for the wealthy. Fortunately, those days are over, and now almost everyone can appreciate its health benefits and wonderful taste. Fried cauliflower florets are perfect as an appetizer or side dish, pair perfectly with meat, and will grace any table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small head of cauliflower, separated into medium-sized florets
- 100 g of wheat flour
- 2 eggs, separate the whites from the yolks
- 2 tablespoons of vegetable oil
- Vegetable oil for deep-frying
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Cooking the dish according to the recipe:
- Blanch the cauliflower in boiling water for 2 minutes. Transfer to a colander and rinse under cold water to stop the cooking. Dry thoroughly.
- Place flour and a pinch of salt in a large bowl. Whisk the egg yolks with 175 ml of ice water, then fold them into the flour and vegetable oil until smooth. In a separate clean bowl, beat the egg whites until stiff, then fold them into the batter.
- Heat oil in a deep fryer or large wok to 190°C (350°F). Coat the cabbage in the batter and carefully place it into the hot oil using a slotted spoon. Fry for 2-3 minutes until golden brown and fluffy.
- Place on paper towels and repeat the same steps with the remaining cauliflower. Season the cauliflower with salt and serve with mayonnaise.
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