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Cauliflower in crispy batter

Cauliflower in Crispy Batter

Tender cauliflower in a crispy batter — everyone loves it, no exceptions. It works as a hot dish on its own, as a side for meat or fish, and even as a cold appetizer on a party table. And it comes together in just minutes.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Cauliflower

500

Flour

Water

Egg

Salt

0.33

Ground black pepper

Vegetable oil

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 3 g

Fats 76 % 25 g

Carbohydrates 15 % 5 g

246 kcal

GI: 60 / 0 / 40

Cooking method

Cooking time: 25 min

Step 1:

How do you make cauliflower in crispy batter? Gather all your ingredients.
Step 2:

Choose a firm, white head of cauliflower with green outer leaves — the finished dish will be tastier and more fragrant. Wash the cauliflower well, shake off the water, and break it into florets. Try to keep them the same size so they cook evenly. Add a little salt and toss.
Step 3:

Wash the egg in warm water to rinse off any dirt and bacteria, then crack it into a bowl. Stir it with a whisk or fork until smooth — no need to beat it, just mix it well.
Step 4:

Add salt and pepper to the egg.
Step 5:

Pour the water into the bowl. Use filtered water, and make sure it's very cold — even better, chill it in the freezer first, which makes the batter crispier. Mix everything well.
Step 6:

Sift the flour into the bowl to aerate it and remove any stray bits. Mix until you have a smooth batter, about the consistency of pancake batter.
Step 7:

Add the florets to the batter and toss so they're fully coated. You can batter the florets raw or blanch them briefly first. Without blanching, the cauliflower comes out firm with a little crunch and holds its shape well. Blanched, it's more tender, with the batter and florets blending together. We prefer it without blanching.
Step 8:

Pour the vegetable oil into a small, deep skillet and heat it over medium heat. Use refined oil so it doesn't overpower the flavor of the cauliflower. To check if the oil is ready, dip in a piece of dry noodle — if bubbles form around it, the oil is hot enough. Gently lower the battered florets into the oil and fry a few minutes until golden on both sides.
Step 9:

Transfer the finished cauliflower to paper towels to blot off the excess oil.
Step 10:

Transfer to a plate and serve. It's good hot as a side dish, or as an appetizer once it's cooled.
Step 11:

The crispy-crusted cauliflower is ready. Enjoy!

Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, which oil is best, and which to avoid entirely, read here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read here.