The most delicious cauliflower batter recipe. Cauliflower in batter - step-by-step recipes in the oven and in a frying pan

One of the most interesting gifts of the vegetable garden is cauliflower. Dense, elastic, unusual, consisting of individual inflorescences, it attracts attention at first sight. Experienced housewives have come up with hundreds of recipes with her “participation”, but the most popular dish is cabbage in batter. Below is a selection of different delicious recipes from this variety of cabbage.

Cauliflower in batter in a frying pan - step-by-step photo recipe

The autumn menu is traditionally rich in fresh vegetables. They are boiled, baked, stewed, so as not to repeat themselves. And each new dish has only its own inherent nuances of taste.

When cauliflower ripens, housewives turn the pages of cookbooks more actively. The main recommendation of the season is to fry it in batter.

Cooking time: 40 minutes

Quantity: 4 servings

Ingredients

• Cabbage: forks
• Flour: 2-3 tbsp. l.
• Eggs: 2 pcs.
• Salt: 1 tsp.
• Ground black pepper:
• Water: 1/2 tbsp,

Cooking instructions

Oven cooking option

Cauliflower fried in a frying pan in batter is, of course, very appetizing and tasty, but many mothers are worried about what is more beneficial - the benefits of the vegetable or the harm from the processing method? It will be healthier not fried, but baked in the oven.

Ingredients:

• Cauliflower – 1 pc. (or less if the family is small).
• Flour – 2-3 tbsp. l.
• Chicken eggs – 1-2 pcs.
• Salt - to taste.
• Citric acid - on the tip of the knife.
• A little vegetable oil.

Algorithm of actions:

1. Stage one - remove the cabbage leaves and rinse the forks under running water. Divide the cabbage into inflorescences, convenient for baking and serving.
2. Stage two – boiling. Bring water to a boil in a large saucepan, add a little citric acid (which will prevent the cabbage from browning).
3. Cooking time – 3 minutes. Drain in a colander and transfer to a plate to cool the cabbage.
4. Beat the eggs with salt, you can also add spices and seasonings. Then add flour. Knead the batter to a fairly thick consistency.
5. Cover a baking sheet with a sheet of foil. Grease with vegetable oil.
6. Dip the cabbage inflorescence into the batter. Transfer to a baking sheet.
7. Bake in the oven until golden brown.

This cooking method allows you to get delicious crispy but lean cabbage. It is good both as a side dish for a meat dish and on its own.

Recipe with cheese - unusual and very tasty

The classic batter recipe requires three ingredients - flour, eggs and salt. But sometimes one small step to the left and the result is an amazingly delicious dish. A product that is capable of such dramatic changes in taste is cheese, and the cheese crust turns out to be very crispy and creamy.

Ingredients:

• Cauliflower - based on 0.5 kg.
• Chicken eggs – 3 pcs.
• Salt and seasonings - to the taste of the housewife/household.
• Flour – 0.5 tbsp.
• Hard cream cheese – 50 gr.
• Sour cream 15% – 3 tbsp. l.
• Vegetable oil (used for frying cabbage).

Algorithm of actions:

1. Cut off the bottom leaves of the cabbage and wash. Divide into small florets, because it is more convenient to dip them in batter and fry.
2. Boil the inflorescences for about 3 minutes in boiling water. Make sure that they do not fall apart; cook until they become soft.
3. Prepare the batter from the indicated ingredients, starting with liquid ingredients - eggs, sour cream. Beat them with a fork until smooth.
4. Grind the cheese on a grater. Send to eggs with sour cream. Salt and pepper. Add flour. The ideal batter has the consistency of thick sour cream.
5. Dip the inflorescences into it. Transfer to a hot frying pan with plenty of oil.
6. When a golden brown crust appears on all sides, it’s time to take it out onto a plate. If you place a paper napkin underneath, it will absorb excess fat.

A wonderful, cheesy aroma will waft through the kitchen as the first batch of cauliflower hits the pan. It will also be a signal to household members that very soon a new culinary masterpiece awaits them from their beloved mother and wife.

How to fry cauliflower in batter with mayonnaise

As many recipes for batter as there are, there are just as many recipes for cauliflower fried using this technology. Of the liquid ingredients, eggs are most often used; sometimes they are accompanied by dairy products, actually milk, kefir or sour cream. The following recipe is original, since it is suggested to add mayonnaise and cheese to the dough. Since mayonnaise is prepared on the basis of chicken eggs, there is no need to add them to the batter.

Ingredients:

• Fresh cauliflower – 500 gr.
• Hard cheese – 150-200 gr.
• Mayonnaise – 2-3 tbsp. l.
• Salt.

Algorithm of actions:

1. The process begins with washing the cabbage and dividing it into inflorescences. It is important to inspect for leaves and hidden bugs.
2. Salt the water and boil. Lower the inflorescences (approximately equal in weight and volume). 5 minutes is enough for the cabbage to become softer, but not fall apart.
3. Grate the cheese and mix with mayonnaise. You can add your favorite herbs and spices, since cabbage tastes bland.
4. Add cauliflower to this batter. Mix well so that the florets are completely submerged.
5. Choose a beautiful baking dish. Grease with vegetable oil. Distribute the inflorescences evenly (you can arrange them in the form of some kind of shape). Place the remaining batter on top, also distributing evenly.
6. Bake for half an hour (or less) in the oven.

The golden brown crust and amazing aroma will tell the housewife that it’s time to put the plates on the table, and the household members that they need to rush to wash their hands.

Beer batter for cauliflower

Beer is ready to compete with dairy products and mayonnaise in batter. The dough is airy and crispy, with a light bready aroma.

Ingredients:

• Fresh cauliflower – 0.5 kg.
• Chicken eggs – 1 pc.
• Light beer – 1 tbsp. (or a little less).
• Premium flour – 1 tbsp. (or a little more).
• Salt, spices.

Algorithm of actions:

1. At the first stage, everything is traditional - rinse the cabbage, cut off the excess leaves. Disassemble into inflorescences, cut off the hard bases.
2. Boil in salted water. The cauliflower will become softer, and the bugs and spiders hiding inside will emerge.
3. Mix the ingredients for the original batter, first the liquid ingredients (beer and eggs), then add salt and spices.
4. Now you can start adding flour. Add a little at a time, stirring vigorously until smooth. When the batter begins to resemble thick sour cream, you can stop adding flour.
5. The last important stage begins - frying. Dip each inflorescence into batter on all sides. Next, place in hot oil in a frying pan. Turn over so that each side is golden brown.

The smell of beer as such will not be heard, but the aroma of freshly baked bread will appear. Mom will bake a real loaf next time, and today she will invite the family to a tasting of the dish. Moreover, it is not in her interests to reveal to her adult male half what the secret is :).

Recipe for batter with breadcrumbs

Cauliflower is good, great in batter, even better in batter with breadcrumbs. It's both delicious and looks amazing.

Ingredients:

• Cabbage – 1 pc. (or less depending on her weight).
• Chicken eggs – 2-3 pcs.
• Breadcrumbs – 100 gr.
• Salt and spices.
• Vegetable oil.

Algorithm of actions:

1. Prepare the cabbage: peel, check for spider bugs. Rinse and divide into florets.
2. Place in boiling salted water. After 5 minutes, drain the water and cool the cabbage slightly, otherwise the eggs will curdle ahead of time.
3. In a small bowl, beat the eggs with a fork until smooth. Salt and sprinkle with your favorite spices.
4. Pour breadcrumbs from the bag into a separate container.
5. In turn, dip each inflorescence into beaten eggs, then into breadcrumbs, and place in a frying pan.
6. The golden color of the crust on the cabbage is a signal that everything is going well, but it’s time to remove it and put it on a dish.

Not everyone likes cauliflower, steamed or simply boiled in water. Many children try to remove this healthy vegetable from their plate because they don’t like its taste and appearance. If you cook cauliflower in batter (batter), it becomes a favorite dish. This small addition gives the unleavened vegetable an unusual taste and gives it a crispy crust. But you need to know how to prepare the batter so that it emphasizes the advantages of the vegetable and does not spoil them. This article contains several simple recipes for cauliflower batter, which are most in demand among cooks and lovers of fried vegetables in dough with a crispy crust.

Step-by-step video recipe

A simple cauliflower batter can be made from milk, flour and eggs. To do this, mix them in the following proportion: for each one egg, take one hundred grams of fresh milk, a pinch of salt and enough flour so that the dough is like liquid sour cream. It is important to mix the ingredients thoroughly so that no small lumps of flour remain.

This amount of batter (from one egg) is enough for a 250-300 gram fork of cabbage, and if you plan to prepare a larger amount of the dish, then calculating the proportions is not at all difficult.

For crispy crust

How to make the battered cauliflower according to the recipe above extra crispy? After all, this dish becomes soft and loses its “zest” if it sits on the plate for some time. The batter is given a special crunch by breadcrumbs, in which the vegetables should be rolled after they have been dipped in the batter. This simple technique will allow the cabbage inflorescences in the dough to retain a pleasant and appetizing crunch for a long time. It is important to deep fry them or submerge them halfway in boiling oil. Then the cabbage will be a uniform ruddy color on all sides, without faded white stripes that happen when this vegetable is fried in a frying pan in a small amount of oil.

If you want both crunch and an unusual piquant taste, then after frying the cabbage inflorescences in the dough, you can lay them out on a baking sheet, sprinkle each piece with grated hard cheese and bake in the oven for 15 minutes. No one will refuse such a delicacy.

Spicy with garlic

You can prepare a batter for cauliflower according to the recipe given above, but add one clove of garlic, crushed in a mortar or press, and also a little (on the tip of a knife) red hot pepper to the batter. To give the batter a nice yellow color, you can add a pinch of turmeric. This batter for cauliflower is ideal, as it gives this fresh vegetable a rather rich, pungent taste and an aromatic crust.

The dosage of spicy additives can be adjusted based on your taste preferences. It's worth trying the first bite of the finished dish. If there is not enough spiciness in it, you need to add a little more spices to the batter. Note that in hot food the amount of salt, bitterness and spiciness is felt differently than in cooled food. Therefore, it is important not to overdo it with additives when preparing cauliflower batter.

Spicy batter

To add a more piquant aroma to cauliflower, you can add spices to a simple base batter, which will give the dish unusual notes. The only condition is to combine the components correctly so that the resulting range of flavors is harmonious.

For example, you can use the following combinations:

• Black pepper, nutmeg and garlic: for 1/4 teaspoon of pepper you should take no more than a pinch of nut and two cloves of garlic. If you plan to cook a large volume of cauliflower in batter, then you should calculate the correct proportion based on the diagram below, calculated for a batter of two eggs.
• Oregano + parsley + basil. We take these dried herbs in equal quantities and grind them to a powder.
• Coriander + black pepper + cumin (cumin). You need to take these ingredients in equal parts.

Beer dough

The batter for frying can be made from beer. It is advisable that this is not the remains in the bottle, from which all the gas bubbles have already evaporated, but only an uncorked bottle with foam, which will make the dough more fluffy and crispy. Step-by-step dough preparation:

1. Beat two eggs, a pinch of salt and 0.5 tbsp in a bowl. spoons of dried herbs. A mixture of Italian or Provençal herbs will work well, but dried dill or parsley will do just fine.
2. Add 1/2 cup of beer and three tbsp to the mixture. spoons of flour. Mix the mixture to a uniform consistency and immediately use it to fry the cauliflower. The batter turns out to be very aromatic, highlighting the delicate cabbage with its taste.

If the inflorescences are over and there is still some dough left, you can fry it into small pancakes, which can be a great addition to dinner. You can serve them with sauce or sour cream.

Cheese based batter

Cheese batter for cauliflower is something magical and completely incomparable to ordinary batter. In this case, it is important to consider that the taste of cabbage will depend on this ingredient. If you use salty “Poshekhonsky” or aromatic “Dutch” cheese for preparation, the dish can easily take a place even on the festive table. But usually it is prepared for a family dinner. To prepare the batter with cheese you need to take:

• 100 grams of hard cheese.
• Four eggs.
• 2st. spoons of milk or liquid sour cream.
• 3 tbsp. spoons of wheat flour.

Grate the cheese, beat the eggs with milk, add flour to them, stir everything thoroughly until smooth. At the very end, add cheese and mix again. This amount of dough should be enough for a whole kilogram of vegetables. Cauliflower in cheese batter is best eaten immediately after cooking. Then the taste and appearance of the dish are more attractive.

Another version of the dough with cheese

How to make batter for cauliflower if there is not enough cheese, and a simple recipe is not at all attractive or is already boring? You can combine two batter recipes together to create a new version of this dish. To do this, you need to beat two eggs with two tablespoons of vegetable oil and a pinch of salt, add 100 ml of fresh beer and stir so that the bubbles are distributed evenly throughout the mass.

Next, add 80 grams of flour to the dough, stir until smooth, then add 80 grams of finely grated hard cheese. If desired, you can add a pinch of nutmeg to the dough to give the dish an exotic aroma that will definitely appeal to lovers of vegetables in dough. It would not be superfluous to note that processed cheese is not suitable for such a dish, because it is too soft. With it, the batter loses its strength during heat treatment. The same remark applies to all soft cheeses.

From mayonnaise or ketchup

The batter for cauliflower with mayonnaise is also easy to prepare. This sauce has a spicy taste that transfers to the dough. Moreover, it is in this batter that it is good to fry not only cauliflower, but also broccoli, Brussels sprouts, and even onion rings. To prepare, you need to prepare the following ingredients:

• 100 grams of mayonnaise and milk each.
• 1-2 eggs.
• 5 tbsp. spoons of flour.
• 1/3 teaspoon each of salt, coriander and black pepper. You can add a couple of cloves of garlic if you wish.

The dough is kneaded in the traditional way: the eggs are lightly beaten with a fork in a deep bowl, spices and herbs are added, and then mayonnaise. The whole mass is thoroughly mixed and sifted flour is added during the process. The dough should be beaten well until smooth, so that no small lumps of flour remain in it.

A batter with ketchup is prepared using a similar principle. In this case, milk is excluded from the ingredients.

Dough without eggs: secrets of vegetarian cuisine

Preparing a delicious batter for cauliflower without using animal products is not a problem for vegetarians, because cauliflower is a special delicacy for them. Some people simply replace eggs and milk with water, but then such a bland dough is not very pleasing in taste. It's better to do this:

• Grind 1 teaspoon of chia seeds in a mortar and add 100 ml of water.
• In just a few minutes you will notice that the mass has become like pudding or slightly melted jelly. Thanks to this property of chia seeds, vegetarians prepare such wonderful cakes and make amazing desserts. Add 1/4 teaspoon of curry, a pinch of black pepper and salt, and 1 teaspoon of sugar to the resulting mass.
• After mixing the mass, add 3 tbsp. spoons of flour and beat until smooth.
• Dip the boiled cabbage inflorescences into the resulting dough and fry in vegetable oil until golden brown.

How to properly fry cauliflower in batter?

There are many recipes for making batter in which you can fry various vegetables. Each housewife has her own “secret” ingredients, with the help of which such food becomes unusually tasty. However, making a great batter for frying cauliflower is only half the battle. If you fry the florets incorrectly, even the best dough will not help you avoid disappointment.

Cauliflower in batter is a simple and tasty second course, and for some, a hearty hot appetizer. When prepared correctly, the batter will delight you with crunch and airiness, and the cauliflower will be tender and juicy. Serve this dish piping hot, accompanied by your favorite sauces and fresh herbs - you'll love it!

Despite the fact that I have known cauliflower for a long time, somehow our relationship did not work out. I don’t know why... probably the white cabbage is closer and dearer. However, thanks to Katyusha’s order (thank you very much!), now not only a new ingredient has appeared on the site, but also the first dish - cauliflower in batter. A start has been made and I’m just sure that I will continue to delight you with new recipes using this tasty and healthy product.

A few words about choosing cauliflower: try to buy small, beautiful heads with light and intact inflorescences. The freshness of cauliflower is always indicated by the dense, juicy and not flaccid light green leaves that surround the head of cabbage. Frozen cauliflower is also suitable for this dish - let it thaw for a while in the refrigerator, then drain the liquid and dry the inflorescences.

You can use almost any batter for this dish; there are a huge number of recipes (using plain water, kefir, milk and even beer). I suggest making a very simple batter based on ice-cold, highly carbonated water, thanks to which the finished dough will delight you with airiness. In addition, I advise you to add a little strong alcohol, which will make the batter especially crispy.

Ingredients:

(400 grams) (120 milliliters) (130 grams) (50 grams) (1 piece ) (1 tablespoon ) (250 milliliters) (0.5 teaspoon) (1 pinch)

Cooking the dish step by step with photos:

To prepare this simple and tasty dish, take cauliflower, highly carbonated water, wheat flour (premium or first grade), potato (or corn) starch, a medium-sized raw chicken egg, vodka, salt and ground black pepper. We will fry the cauliflower in batter in refined vegetable oil (I use sunflower oil).

You can use either fresh or frozen cauliflower for this dish. First of all, let's process the fresh one - thoroughly wash the head of cabbage, dry it and separate it into inflorescences, simply cutting them off with a knife. If these same inflorescences are too large, you can cut them lengthwise in half or into quarters. 400 grams is already prepared cauliflower, you can use as much as you have.

Depending on personal preference, you can soften the cauliflower. So, for example, if you like soft and tender inflorescences, you need to pre-boil or steam them. For those who prefer the finished cauliflower in batter to have a slight crunch, this point is superfluous. I find it most convenient to steam cauliflower in a slow cooker for 5-7 minutes.

In the meantime, let's prepare the cabbage batter. To do this, break one chicken egg into a suitable bowl, add about 50 milliliters of ice-cold (put it in the freezer in advance, but make sure it doesn’t become icy) sparkling water, salt and ground black pepper to taste. Mix everything with a fork/whisk or beat with a mixer until smooth.

Stir and look at the consistency (about the same as low-fat sour cream). The batter should not be too thick and not too liquid, that is, such that it sticks well to the cauliflower inflorescences. If your batter turns out runny, add more flour, otherwise the batter will drip off the dough. Thick - dilute with water (otherwise it will be quite problematic to distribute it over the entire surface of the inflorescences in an even layer).

Our cauliflower was steamed in 5 minutes - it can be easily pierced with a toothpick, but at the same time remains just as dense and elastic. You don’t need to hold it for a long time, otherwise the delicate inflorescences will fall apart and spread, and we still have to fry them in batter. Let them cool a little so as not to burn your hands.

In the meantime, let's make the breading. To do this, simply mix 30 grams of sifted wheat flour with a pinch of salt and ground black pepper.

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. In terms of taste and nutritional properties, the leader is, of course, colored.

Cauliflower, a delicate 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, the general principles of preparing cauliflower remain unchanged and are 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; shoots that are too thick should be cut 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 small amount of 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 table. 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 the required amount of 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 will 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 teaspoon 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. As a last resort - 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!

— 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 a number of simple rules: firstly, the batter is made using only whites (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 with minimal use of fat.

How to cook cauliflower deliciously? How to make batter for cauliflower? Subtleties, secrets and useful tips. You will find answers to all these questions in this step-by-step recipe with photos. Video recipe.

Fried cauliflower in batter is a wonderful summer menu recipe. With the arrival of the summer season, fried meat and potatoes are replaced by vegetables. Of the huge variety of vegetables, you need to pay attention to cauliflower. Today's menu includes fried cauliflower in egg batter without flour.

Cauliflower is a quirky vegetable with interesting butterfly-shaped florets. Its taste and composition are similar to ordinary white cabbage, but unlike it, cauliflower is not consumed raw. Cauliflower contains several times more useful substances than white cabbage. Cauliflower dishes have an extraordinary taste and aroma. At the same time, it is not difficult to prepare. Usually, at the beginning of cooking, it is boiled and then fried or stewed. The most delicious way to prepare it is by frying it in batter. This is an indispensable dish for those who want to make their diet more correct.

We have already discussed how to prepare the batter. It can be very different, based on milk, kefir, whey, mineral water, curdled milk, eggs, water, etc. You can also use different types of flour. We usually use wheat flour, but rye, corn, oatmeal, or a mixture of several types will work. The batter made from potato or corn starch is not bad. However, experiment and look for the most suitable option for yourself.

• Calorie content per 100 g - 119 kcal.
• Number of servings - 2
• Cooking time - 30 minutes

Ingredients:

• Cauliflower - 1 medium sized head
• Vegetable oil - for frying
• Eggs - 1-2 pcs. depending on the size of the cabbage
• Any herbs and spices - to taste
• Salt - 0.5 tsp. or to taste
• Ground black pepper - a pinch

Step-by-step preparation of fried cauliflower in egg batter without flour, recipe with photo:

1. Wash the cauliflower under running water and separate it into inflorescences. Place in a pan of water and leave for 15 minutes. During this time, all the midges that may be in the cabbage will float to the surface, and if the cabbage is a little wilted, it will gain juiciness. Then drain the water, pour fresh water over the fruits, add salt and place on the stove.

2. Boil the cabbage after boiling for 5 minutes over medium heat. Do not overcook it to prevent it from becoming too soft. The cabbage should remain elastic.

3. Tip it onto a sieve to drain all the liquid.

4. Prepare the batter. Break the egg shells and pour the contents into a small container. Add sugar with ground black pepper and any spices.

5. Using a whisk or fork, stir the batter until smooth. If you want the dish to be more satisfying, you can add 1 tbsp to the batter. flour.

6. Dip the boiled cauliflower florets into the egg batter, swirl it so that the cabbage is completely covered.