Ah, this “many-faced” cabbage! In terms of cultivation area in our country, it ranks second among vegetables. Only potatoes are ahead of it. There are six main types of cabbage, but the most common are white cabbage and cauliflower. According to taste and nutritional properties The leader, of course, is the colored one.
Cauliflower soft cream color surprises many with its name. What color is it if it has a monochromatic cream shade? But the thing is that it consists of inflorescences, which we eat. Cauliflower must be cut before blooming, otherwise the vegetable becomes coarse and loses its unique taste.
The variety of cauliflower dishes is impressive. You can use it to make soups, salads, make pies, bake in the oven, fry - there are a lot of options. Housewives even got used to frying it in batter. It’s not difficult at all, but the result is stunning! However, let's take it in order.
Cauliflower in batter - general principles and methods of preparation
Surely, many of us know what batter is and what it consists of. Traditionally it is eggs, salt, flour or breadcrumbs. And although some are not limited to such a limited list of ingredients, general principles The preparation of cauliflower remains unchanged and is based on three main stages:
- boiling the inflorescences;
- preparing batter;
- enveloping and frying pieces of cabbage in vegetable oil.
An equally important step is to properly prepare the inflorescences for heat treatment and not overcook them. Cauliflower can be purchased at any time, regardless of the month on the calendar, fresh in summer, and frozen in winter, and you can prepare an amazing dish that will delight all family members.
Cauliflower in batter - food preparation
Before cooking, the cabbage should be disassembled into individual inflorescences, each one should be cleared of dark spots and rinsed in warm water, cut shoots that are too thick in half. And then boil in boiling salted water. In order for the vegetable to retain its rich taste and aroma, it is recommended to boil it in a large quantities liquid for ten to fifteen minutes (it all depends on the size of the pieces: large ones take a little longer to boil). Check readiness with a fork. If the teeth enter the pulp easily enough, then the cabbage is ready. Remove it from the heat immediately.
To prepare the batter, we will definitely need fresh chicken eggs and finely ground flour. If desired, the batter can be “ennobled” with mayonnaise, sour cream, herbs, spices and even beer. However, every housewife has her own secrets for preparing “dressing” for pieces of cabbage.
Cauliflower in batter - the best recipes
Recipe 1: Cauliflower in batter according to the classic scheme
One of the simplest, but most beloved and sought after recipes for cauliflower in batter. The crispy, golden-colored crust that envelops the tender flesh inside gives the dish not only a delicious taste, but also makes it very attractive, satisfying, beautiful and appetizing.
Ingredients:
- one kilogram of cauliflower
- four eggs
- three tables. tablespoons fine flour
- vegetable oil
- pepper to taste
- salt to taste
- a whisper of powdered dry herbs
- a handful of grated cheese
Cooking method:
1. Using a knife, divide the cabbage (fresh or defrosted) into separate inflorescences, wash each one in running water, removing dirt. The pieces should not be too large.
2. Boil water, salt it and put the inflorescences in boiling water. Cook until tender (but do not boil under any circumstances) for about twelve minutes. Alternatively, you can steam the cauliflower.
3. While the cabbage is boiling, prepare the batter. To do this, beat required amount eggs with salt and herbs until slightly foamy and gradually add three tablespoons of flour, stirring constantly. Our batter should be thick.
4. Place the finished inflorescences in a colander and wait until they dry and cool slightly. Then generously coat each piece in batter and fry in hot oil on all sides until a golden, appetizing crust forms. Place the hot pieces on a flat plate, sprinkle grated cheese on top and start eating.
Recipe 2: Battered Cauliflower, Deep Fried
To prepare this cabbage, we need highly carbonated mineral water. Instead of a deep fryer (if you don’t have one), you can use a deep, thick-walled frying pan or saucepan. Shall we get started?
Ingredients:
- one cabbage (fresh or defrosted)
- vegetable oil (for deep frying)
- one tea spoon granulated sugar
- ground allspice
- salt to taste
- two chicken eggs
- 400 gr. flour
- 500 ml mineral water
- two tables. tablespoons olive oil (for dough)
Cooking method:
1. Thaw the cabbage (if necessary), divide it into inflorescences, leaving them on short stems, and wash them. Boil water and drop the cabbage pieces into it. Boil them for five to ten minutes (no more). Place in a colander.
2. Separate the whites from the yolks for batter. Mix the yolks with granulated sugar, olive oil, mineral water, pepper, salt and flour. Mix everything until smooth so that there are no lumps.
4. Pour a generous dose of vegetable oil into a deep frying pan (saucepan) and heat it. Then we pry each inflorescence with a fork, dip it generously in batter and immediately place it in the frying pan. The pieces should be at least two-thirds immersed in oil. Fry, turning, until nicely browned.
Serve cabbage as an independent appetizer with garlic, tomato or mushroom sauce or as a hot side dish.
Recipe 3: Cauliflower in cheese and beer batter
Have you ever tried cheese and beer batter? If not, then it's time to cook and try. It is easy to prepare and turns out very juicy, crispy and tasty. Inside we will hide cabbage inflorescences, which in combination with cheese and beer batter will taste like mushrooms. Naturally, it is better to use non-alcoholic beer. On extreme case- low alcohol. By the way, in this batter you can cook not only cauliflower, but also sausage, crab sticks, fish, meat, seafood, and some vegetables.
Ingredients:
- 600 gr. cauliflower
- two eggs
- 4-5 tablespoons (tablespoons) of flour with a small slide
- 60 gr. hard cheese
- 100 ml beer
- two tablespoons of vegetable oil
- seasoning to taste, salt
Cooking method:
1. Chop the cabbage into florets, boil in salted water, microwave (max. 4-5 minutes without water) or steam. Three cheese on a fine grater.
2. Mix the eggs with two tablespoons of butter, beat and pour beer into the mixture. Mix everything, salt, season with spices. Next, add flour and knead until a moderately thick batter is formed. Add cheese to the contents. Mix everything again, carefully breaking up any lumps.
3. Pour a large amount of oil into a deep frying pan, heat it thoroughly, dip the cabbage pieces in the batter and immediately place them in the frying pan. Fry until nicely crusted and serve hot. Bon appetit everyone!
Cauliflower in batter - useful tips from experienced chefs
- To ensure that cabbage inflorescences retain their natural color and do not become watery during cooking, add a small amount of sugar to boiling water (before adding the vegetable). In addition, cauliflower is best boiled in mineral water;
- Place the fried cauliflower on a flat plate covered with a thick paper napkin, which will “pull out” all the excess fat from the pieces;
- Those who are on a diet can occasionally treat themselves to a similar dish. However, when preparing cauliflower in batter, it is recommended to follow the following rules: simple rules: firstly, the batter is made using whites alone (without adding yolks), secondly, soaked inflorescences are best baked in a preheated oven (in grill mode for about 15 minutes at 230 C) or microwave oven with minimal use of fat.
Many housewives and cooks prefer to cook various products Breaded. It allows you to maintain juiciness and beneficial features products, and also gives them a special taste. For example, a very common batter for this is exactly what will be discussed in this article.
But first, let’s figure out what batter is. By itself it represents batter made from different ingredients. However, the base will always be eggs, flour and a liquid component - water, beer, milk, sour cream, and so on. Depending on the purpose, the batter can be sweet (for example, for frying fruits), salty (batter for meat, cheese, fish, seafood and vegetables) or unleavened. The latter is universal and can be used for preparing any food. If you want to make a cauliflower batter, follow these steps: useful recommendations will help you with this.
So, for the cauliflower? Take one large spoon of sifted flour, one equal spoon of clean water, two larger eggs and some spices. Beat the eggs, add salt, pour in water, mix thoroughly and add flour. Next, stir again and leave in the refrigerator for thirty minutes. Ready!
Another way to prepare cauliflower batter is to use a mixture of flour and milk. Take three large chicken eggs, six tablespoons of flour, one teaspoon of vegetable oil, a little sugar, spices to taste. Mix the yolks with flour, milk and butter, add salt, seasonings and sugar. Separately, beat the whites until they form a strong foam and carefully add them to the already prepared yolk mixture. Mix carefully and place in a cool place for half an hour.
For a change, you can try making cauliflower batter with beer. Take one glass of chilled live light beer, one egg, some spices (curry), one glass of sifted flour, one tablespoon of vegetable oil. Pour flour into a bowl, add beer, yolks and butter. Mix everything using a mixer. As in the previous recipe, beat the whites separately until foamy, combine with the mixture and beat again.
If you wish, you can prepare a simple, but very tasty dish, which is good served as or fish. It will become a complete breakfast or dinner in combination with a salad. We will need eggs, cauliflower, soy sauce, sweet and spicy sauce chili, flour, sour cream, spices to your taste and a little vegetable oil. We wash the cabbage under running water and divide it into separate small inflorescences. Boil in salted boiling water for ten to fifteen minutes over medium heat. In the meantime, prepare the batter. Beat the eggs, add a little soy sauce and chili, two tablespoons sour cream, a few tablespoons of flour. Squeeze the cabbage in a colander and roll in batter on all sides. Fry in a heated frying pan until golden crust. Place on a paper towel to remove excess fat and you are ready to eat. Bon appetit!
Tucked away in the refrigerator is a luxurious head of cauliflower. Elastic, dazzling white, fresh and crispy, it attracts and seduces. I want to sin by preparing something not very healthy, but always tasty, stunning, mind-blowing. First I will tell you about the most popular recipes cooking cauliflower in batter, and then we’ll talk about the secrets - thanks to them, we will be able to prepare incredibly tasty cauliflower in batter!
Cauliflower in batter - basic option
There are a great many batter recipes. Each housewife adds her favorite ingredients to it, hides the “zest” and rightfully considers it the most successful. To find yours perfect option, you need to start with the base - which you then supplement with certain additives.INGREDIENTS:
3 eggs;
2 tbsp. l. flour;
salt to taste;
vegetable oil for frying.
PREPARATION:
Let's take it large saucepan and fill it 2/3 with water, add a little salt and put it on fire. After boiling, place the cauliflower, previously divided into small inflorescences, into the water. Boil until tender (about 10 minutes - depending on the size of the pieces).
Beat eggs with flour and salt.
Heat the vegetable oil well in a frying pan.
Dip each piece of cabbage into the batter, then place it in a frying pan and fry on all sides over medium heat until nicely golden brown.
Cauliflower in batter in a frying pan
“Yellow” batter for cauliflower
A little secret that turns cabbage into more than just... delicious dinner, and for a delicious and incredibly beautiful dinner: finely grated carrots. Thanks to it, the batter after frying becomes bright orange, incredibly attractive and positive.
INGREDIENTS:
1 head of cauliflower;
1 small carrot;
3 eggs;
2 tbsp. l. flour;
salt, vegetable oil.
PREPARATION:
Divide the cabbage into small florets and boil until tender in salted water.
Peel the carrots and grate them on the finest grater. Mix with eggs, salt, flour.
Heat the frying pan well, pour a little oil and, dipping the cabbage pieces into the batter, fry until golden brown on all sides.
Beer batter for cauliflower
Don't worry, kids can do it! The alcohol still evaporates during cooking, and the remainder is an incredible batter: crispy, airy, light and very tasty!For a change, try not boiling the cabbage - it will turn out a little different, crispier and denser, but still tasty.
INGREDIENTS:
100 ml beer;
2 tbsp. l. flour;
2 eggs;
salt to taste;
1 small head of cauliflower;
vegetable oil.
PREPARATION:
We divide the cabbage into inflorescences.
Mix beer and eggs, add flour and salt.
Heat a frying pan with a small amount oils
Dip the cauliflower into the batter and fry on all sides over moderate heat.
Cauliflower with cheese
A small touch - cheese, and the cabbage is transformed, proudly raises its head, straightens its shoulders and becomes simply a luxurious young lady!
INGREDIENTS:
100 g hard cheese;
1 head of cauliflower;
3 eggs;
1/3 tsp. soda;
1 tbsp. l. sour cream;
2 tbsp. l. flour;
salt to taste;
vegetable oil.
COOKING:
Boil the cabbage.
Grate the cheese on a fine grater, mix it with eggs, salt, soda and flour.
Dip the cabbage pieces into the batter and fry in a heated frying pan in vegetable oil.
Cauliflower in leison
In essence, lezon is the same batter, but from a different angle. Batter is used to bind the individual components together, and that's what we'll be using today. We will get irregularly shaped balls - crispy, spicy and very tender inside.
INGREDIENTS:
1 kg cauliflower, divided into inflorescences;
4 eggs;
4 tbsp. l. flour;
2 full tbsp. l. sour cream;
1/3 tsp. soda;
salt to taste;
PREPARATION:
Prepare a relatively liquid dough - mix eggs, sour cream, salt, soda, flour.
Divide the cabbage into small florets and mix with the dough.
Fry in hot oil, spooning out the mixture with a teaspoon.
Deep fried cauliflower
Do you think it’s possible to make battered cabbage even more appetizing? Easily! Replace the frying pan with a small saucepan, increase the amount of oil and deep fry everything - incredible results!
INGREDIENTS:
100 ml kefir;
2 eggs;
2 tbsp. l. flour;
1/3 tsp. soda;
salt to taste;
vegetable oil;
1 small head of cauliflower.
PREPARATION:
Boil cabbage inflorescences in water until tender.
Mix eggs with kefir, add salt, soda, flour.
Heat the oil well in a saucepan.
Dip the cabbage into the batter and immediately place it in hot oil. Fry until golden brown - carefully, do not overcook, it will be quick.
Crispy batter for cauliflower
Is it possible! Remove the eggs and voila, you can have dinner. By the way, it turns out no worse.
INGREDIENTS:
1 kg cauliflower;
1 tbsp. l. starch;
1 tbsp. l. flour;
approximately 0.5 cups of water;
4-5 tbsp. l. breadcrumbs;
a pinch of dried herbs (delicious - with herbs from Italian cuisine);
salt, vegetable oil.
COOKING:
Boil the cabbage inflorescences in salted water until tender.
Mix flour and starch, add herbs, salt and dilute with water - you should get the consistency of liquid sour cream.
Dip the cabbage well into the batter, then roll in breadcrumbs.
Fry until golden brown over moderate heat.
Cauliflower in batter in the oven
And yes, cabbage in batter can be dietary! We remove the oil (well, almost remove it: three drops don’t count) - and we get a dish that anyone who is losing weight or trying to keep off weight can afford.INGREDIENTS:
20 g butter;
Preparation
1 kg cauliflower;
2 squirrels;
1 tbsp. l. flour;
1/2 cup fine breadcrumbs;
1/2 tsp. paprika;
1/2 tsp. turmeric;
1/2 tsp. dry herbs;
salt and pepper to taste.
PREPARATION:
Boil the cabbage inflorescences until done.
Beat the egg white until foamy, mix with flour, herbs, turmeric and paprika.
Grease the baking dish with oil. Dip the cabbage pieces into the batter, then roll them in breadcrumbs and place them in the pan.
Bake at 200 degrees until golden brown (about 20 minutes).
Innings
Contrary to the standard and common practice of serving cauliflower in " pure form", think about sauces. This vegetable goes great with many of them!
The simplest option is mayonnaise: a pearly white drop on each piece can actually do a miracle, giving ordinary dish special note. Using your imagination, mix mayonnaise with various additives(garlic, herbs, apple, horseradish, anchovies, gherkins, chili, mustard and dozens of other ingredients), try and find your ideal option. Soy sauce, sour cream with garlic, ketchup, cream, ravigote, tartar, vinaigrette - in my opinion, anything goes with cauliflower! There are a lot of sauces with which you can serve vegetables, and it’s worth trying them all.
Cauliflower in batter looks good with fresh tomatoes, goes well with leaf salads, delicious with bell pepper, incredibly piquant when accompanied by Korean carrots.
Secrets of delicious cooking:
— when choosing cabbage, focus on the even color of the head (yellowish, snow-white, slightly green, but without dark spots) and its density (strong and heavy): a quality product is the key to a successful dish;
- do not overcook the cabbage; it is better to undercook it in boiling water (cauliflower is incredibly tasty even raw, but not enough heat treatment will only preserve its crunchiness and vitamins) rather than turning it into an indistinct puree;
- do not forget to salt the water in which you will boil the cabbage - this tiny touch will turn ordinary cabbage into very tasty cauliflower;
- to enhance and emphasize the creamy taste of cauliflower, add one or two tablespoons of sugar to the water - this will in no way turn your dinner into a dessert, however, it will make the taste of cabbage more pronounced and, in addition, will preserve the white vegetable color when cooking, without letting it slide down to boiled translucent;
- after boiling, the cauliflower should be immediately placed under a running water cold water– this action will slow down further thermal reaction, helping to remain elastic, but already soft, boiled, but still crunchy;
- if, before dipping the cabbage into the batter, you lightly dip it in flour, the dough will stick better to the vegetables, will not “fall off” during frying and will remain in place when you place dinner on the dish;
- It is recommended to place the fried cabbage immediately from the frying pan on paper napkins or disposable towels - they will absorb excess fat, and the batter will remain crispy and dry.
Pleasant aftertaste, or three more bonuses
First of all, it's useful. The fiber in cauliflower is much softer than its cabbage, broccoli, kohlrab and other “relatives”, and therefore has an incredibly positive effect on the intestinal microflora. Regular consumption significantly reduces the risk of certain cancers and has a beneficial effect on the heart muscle. Low calorie increases the popularity of the product among people struggling with overweight and simply watching their diet. Vitamins C and K, folic acid, omega fatty 3 acids are more than enough reasons to talk about the extraordinary usefulness of this vegetable.
Secondly, cauliflower is easy. It cooks quite quickly - and therefore falls into the rating of the most “convenient” products for dinner on a quick fix: very little effort, but the result is always amazing.
Thirdly, cabbage is available– prices for vegetables in our markets and supermarket shelves are relatively low, which allows you to buy them quite often. At the same time, it is easy to make from cauliflower nutritious dish, which will satisfy the whole family.
Cauliflower in batter is very tasty and hearty dish, which will take its rightful place even on the holiday table.
The name of the dish contains the principle of its preparation, however, there are several subtleties in it. So, before frying the cabbage, it must be boiled, then immersed in batter, and only then can it be fried in a large amount of vegetable oil. Each housewife has her own tricks that she uses when creating this dish, but despite this, we are sure that the recipes we offer below will also be useful to you and you will definitely take note of them.
Cauliflower in batter: classic recipe
You will need:
• Cauliflower – 1 kilogram,
• Egg – 2 pieces,
• Flour – 2 tablespoons,
• Salt – to taste,
• Butter – 50 grams.
Cooking method
1. Wash the cabbage under running water. Using a knife, divide it into inflorescences.
2. Pour water into the pan, add some salt and bring to a boil.
3. Place cauliflower inflorescences into boiling water.
4. Cook for a quarter of an hour.
5. Prepare the batter: beat the eggs with a fork, add flour and salt. Mix well.
6. Place the cabbage in a colander.
7. Melt butter in a frying pan.
8. Dip each cabbage inflorescence into batter.
9. Fry the cabbage on all sides until golden brown.
10. Place the fried cabbage on a paper napkin to free it from excess fat. Enjoy!
Cauliflower in cheese and beer batter
Cabbage cooked in cheese and beer batter turns out to be unusually tender and magically tasty.
You will need:
• Cauliflower – 600 grams,
• Egg – 2 pieces,
• Flour – 5 tablespoons,
• Cheese durum varieties– 60 grams,
• Preferably non-alcoholic beer – 100 ml.,
• Vegetable oil – 2 tablespoons,
• Salt – to taste,
• Seasonings – optional.
Cooking method
1. Divide the cabbage into inflorescences and wash.
2. Boil the cabbage in boiling water for 10 minutes. Place in a colander.
3. Grate the cheese on a fine grater.
4. Combine eggs with vegetable oil and beat.
5. Add salt and spices.
6. Pour beer and mix thoroughly.
7. Add flour and knead the batter, trying not to form lumps.
8. Add cheese and mix well.
9. Pour vegetable oil into a deep frying pan and heat it up.
10. Dip cabbage inflorescences in batter and fry in boiling oil until golden brown.
11. Serve hot. Place pre-fried cabbage on a paper towel to remove excess fat. Get ready to hear a lot of compliments.
Cauliflower in batter, baked in the oven
The advantage of this method of preparing cabbage is that there is no need for preliminary heat treatment.
You will need:
• Milk – 1 glass,
• Egg – 1 piece,
• Salt – 1/2 teaspoon,
• Ground black pepper – 1/2 teaspoon,
• Nutmeg, crushed into powder – 1/5 teaspoon,
• Cheese – 80 grams.
Cooking method
1. Divide the cabbage into inflorescences. We rinse.
2. Place the cabbage in a large-diameter baking dish with low sides.
3. Mix milk with egg, beat.
4. Add salt, black pepper and nutmeg. Mix.
5. Pour the prepared batter over the cabbage, trying to distribute it evenly throughout the entire pan.
6. Grate the cheese on a fine grater and sprinkle it over the cabbage inflorescences.
7. Place in an oven preheated to 170 degrees and bake for 40 minutes. Eat for your health!
Cauliflower in batter, deep fried
You will need:
• Cauliflower,
• Vegetable oil,
• Sugar – 1 teaspoon,
• Ground allspice – to taste,
• Salt – to taste,
• Egg – 2 pieces,
• Flour – 400 grams,
• Mineral water highly carbonated - 0.5 liters,
• Olive oil – 2 tablespoons.
Cooking method
1. Divide the cabbage into inflorescences. Rinse thoroughly under running water.
2. Boil the cabbage for ten minutes in boiling lightly salted water.
3. Place the cabbage in a colander.
4. While excess liquid is draining from the cabbage, we will prepare the batter. Separate the whites from the yolks. Mix the yolks with sugar, pepper, salt, flour, olive oil and mineral water. Stir until homogeneous mass, the presence of lumps in the batter is not acceptable.
5. Beat the whites into a thick foam and carefully fold them into the batter. Mix.
6. Pour vegetable oil into the deep fryer, or if there is none, into a deep thick-walled frying pan.
7. Dip each cabbage inflorescence into batter and fry in boiling oil on all sides until a beautiful golden brown crust forms.
8. Fried cabbage put it on a paper napkin, and after it gets rid of excess fat, serve it on the table. Let's take a sample!
Cauliflower in batter, fried in a slow cooker
You will need:
• Cauliflower – 500 grams,
• Egg – 2 pieces,
• Flour – 1/3 multi-cup,
• Milk – 1/2 multi-cup,
• Salt – to taste,
• Pepper - to taste,
• Greens (dill, cilantro) – optional.
Cooking method
1. Divide the cabbage into inflorescences and wash thoroughly. Place in a colander and add a little salt.
2. Beat the eggs.
3. Pour milk into the egg mixture, add flour and mix thoroughly.
4. Add salt and pepper, chopped herbs. Mix again. If the batter turns out thick, this should not bother you, because that is how it should be.
5. Grease the multicooker bowl with olive oil.
6. Dip the cabbage inflorescences into the batter and place them in the slow cooker.
7. Cook in the “Baking” mode for half an hour. Bon appetit!
We have brought to your attention just a few original recipes cauliflower in batter, there are several dozen of them. Dear visitors to our portal, we are sure that you also have your own favorite way to prepare cabbage. Share it in the comments to this article..
There are quite a few types of cabbage: Chinese, Brussels sprouts, white cabbage and cauliflower, which we will talk about today. This cabbage has an incredible number of advantages: firstly, it is very simple to prepare, secondly, the vegetable contains a lot of different vitamins, thirdly, cauliflower turns out very tasty, no matter how it is prepared.
Most of us eat only healthy food, but today we will have to lightly load our body with a slightly harmful dish - cabbage in batter. We have a wonderful and quick recipe preparations.
Ingredients:
- cauliflower 1 pc.
For the batter:
- flour 5.5 tbsp.
- sour cream 2 tbsp.
- egg 2 pcs.
- pepper and salt to your taste.
The whole process will take no more than 40 minutes.
Cooking a dish with a step-by-step description
1.First you need to get rid of the leaves, also remove the stalk and black spots.
2.Next, place the vegetable in a saucepan, salt the water, bring to a boil, and cook for 15 minutes. Be careful - cauliflower can overcook very quickly, so check with a knife every now and then for doneness. If he enters without effort, then turn off the fire.
3. The batter cooks quickly, so to save time we’ll make it while our main product is cooking. We connect all the components together. The result should be a creamy mass. If the liquid is thin, add a little flour.
4. Divide the cabbage into inflorescences, level each one with a knife so that they turn out more even.
If you are on a diet, then at this stage you can finish preparing the dish - the cabbage is already very tasty, you can enjoy the dish. If you really want to cook a vegetable in batter, then let's get started!
5.Dip each inflorescence in batter so that they are well soaked.
6. Coat the frying pan with oil and heat it up, add the cabbage and fry until golden brown.
7.To add tenderness to the dish, you can prepare the sauce separately or simply flavor the cabbage butter. In this case, it will be very tasty and satisfying. Bon appetit!
Video recipe:
Batter and its composition
The main components of batter are flour and water. They turn into a batter in which we then dip the food. Breadcrumbs and sometimes eggs are often added to the batter. There are many recipes for making cauliflower batter.
Housewives need to have the most popular and popular products in their arsenal. You should always fry the vegetable first, and only then fry the cabbage in batter. The fact is that cauliflower cooks very quickly, so there is a chance that it will remain raw inside.
Making crispy batter
If you do everything according to the suggested recipe, you will definitely have cabbage with a crispy shell. People who love deep-fried food will definitely love your delicious vegetable dish. In fact, any of us can easily make a crispy batter.
It can be prepared either fresh or salted. Here you need to be guided by many factors. If children will use the product, be sure to find out what they like more.
Ingredients:
- flour 1 tbsp.
- egg 1 pc.
- 1 small cabbage fork.
- breadcrumbs 55 g.
- water 50 ml.
- salt on the tip of a knife.
- ground pepper on the tip of a knife.
Preparation:
1.First you need to divide the cauliflower into separate inflorescences and wash each one.
2. Place the vegetable in a container and fill it with salt water.
3.Cook the product for 10 minutes over moderate heat, keep the pan open. Place in a colander to get rid of unnecessary moisture.
4. Beat eggs with salt and pepper and mix with flour.
5.First, roll the cabbage in batter, then roll it in breadcrumbs and place it in a hot frying pan with oil.
A golden crust means the dish is ready.
