Cauliflower in batter is very tasty. Cauliflower in batter. How to make cauliflower batter

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 delicious 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 spice 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.

Housewives often wonder: where does this cabbage get such a strange name? And then they decide that it’s because of the large number of inflorescences on the cabbage head. Not at all, it turns out that such familiar and beloved cabbage really comes in different colors: yellow, green and - you won’t believe it! – purple. We sell mostly white cauliflower. We will prepare an appetizer from it.

First of all, you need to choose the freshest and most correct cabbage. When buying cauliflower, you need to carefully examine it: it should be free of yellow and black spots. In addition, it is worth looking at the cauliflower leaves: if they are bright, green and crispy, then such a fork will be truly fresh.

To prepare, we need pre-boiled cauliflower. It is cooked simply and quickly, however, you need to know the rules so as not to overcook the cabbage.

Usually I separate the forks into inflorescences, throw the inflorescences into boiling water, add a little salt, and cook for about 3-4 minutes. This time will be enough, because then we will still fry the cabbage. If you are confused by the yellow color of boiled cauliflower, then I will tell you how to make sure that the cabbage remains snow-white. When cooking, add a little lemon juice (or citric acid diluted in a small amount of water) to the pan - and then the cabbage will retain its white color.

Now you need to prepare the batter. There are a lot of batter options; you can cook different cabbage every day. And although I prefer beer batter (because of its unparalleled airiness and crunchiness), today I prepared a classic version.

In a bowl, lightly beat raw eggs with sour cream, add salt and season with freshly ground pepper. I also add a little potato starch, as a result the batter is not only thicker, but also sticks to the cabbage better and “doesn’t slip.”

In my opinion, the lack of sour cream in the house should not in any way affect the decision to prepare the planned dish. It is very easy to replace sour cream in the batter: you can use milk or even mayonnaise (of course, homemade is preferable).

Since I still wanted a crispy crust, I mixed breadcrumbs and sesame seeds in a separate bowl. And then she took a cabbage inflorescence, dipped it in batter, dipped it in a mixture of breadcrumbs and sesame seeds and placed it in a heated frying pan with vegetable oil.

The cauliflower pieces are uneven, so be sure to turn them over, trying to brown them evenly on all sides. First place the finished cabbage on a paper towel; it will absorb excess oil, making the dish even more dietary. The snack is ready!

All varieties of cabbage, despite significant differences in appearance and taste, have significant nutritional value. They contain a large amount of vitamins and minerals, they normalize metabolic processes, help cleanse the body of toxins, and support the immune system. The energy value of these vegetables is low, they are well digestible and almost do not cause allergies in anyone. Many chefs prefer cauliflower because it has a unique taste and is difficult to spoil when cooking. One dish that can be made for breakfast, dinner or a snack is battered cauliflower. It is delicious hot or cold. It is convenient to eat, so it is suitable even for a buffet table. A variety of recipes allows you to choose a version of the dough that best suits the wishes of the housewife.

Cooking features

The technology for preparing cauliflower in batter has its own characteristics, which you need to know about if you want to surprise your guests with a tasty and beautiful dish.

• Before frying cabbage in batter, it must be boiled. To do this, it is disassembled into inflorescences and soaked in salt water to remove the insects hidden in them. Then the inflorescences are washed, dipped in hot water and boiled for about 10 minutes until almost fully cooked. The degree of readiness is determined using a fork, piercing the boiling inflorescences with it.
• Frozen cabbage is cooked without defrosting. Its preparation time is about 7 minutes.
• To better preserve the cabbage's appearance, you can add a little sugar to the water, but there should not be too much water. A good result can be obtained by boiling the inflorescences in mineral water.
• Cooked cabbage may become soft and brittle. To prevent this, remove it from boiling water with a slotted spoon and immerse it in ice water.
• The batter for cauliflower should have the consistency of medium-thick sour cream. In this case, it will envelop the inflorescences well.
• It is convenient to dip the cabbage in the batter by picking up the inflorescences with a fork.
• You can fry cauliflower in batter only in a hot frying pan in a large amount of boiling oil. This is the only way the dough will quickly brown without spreading in the pan.
• It is recommended to place the fried cabbage on a plate lined with a napkin so that it absorbs excess fat.

It is better to serve cauliflower in batter hot, although this appetizer is quite tasty when cold. You can put the sauce separately. Sauces made from sour cream, cheese, and mushrooms work well.

Cauliflower in crispy batter

• cauliflower – 0.3 kg;
• chicken egg – 1 pc.;
• wheat flour – 20 g;
• breadcrumbs - as much as needed;
• vegetable oil - as much as needed;
• water – 20 ml;
• salt, pepper, herbs - to taste.

Cooking method:

• Prepare a solution from a tablespoon of salt and two liters of water. Dip cabbage forks into it for 10 minutes. Remove floating insects.
• Divide the cabbage into inflorescences, wash them and cut off the dark areas.
• Boil the cabbage until half cooked in boiling water.
• Remove the inflorescences with a slotted spoon and place in cold water. After 5 minutes, drain in a colander and let the water drain.
• Beat the egg with a fork or whisk. Add water, salt, pepper, spices, beat again.
• Add flour and beat again until the dough has a uniform consistency.
• Heat oil in a frying pan.
• Dip each inflorescence in batter, roll in breadcrumbs and drop into boiling oil.
• Fry on all sides over high heat until crispy.
• Place on a napkin. When it has absorbed excess oil, transfer the cabbage to a plate and serve.

The batter for this recipe is crispy but thin. If you want the dough to cover the cabbage like the filling of a pie, it is better to use another recipe.

Cauliflower in mineral water batter

• cauliflower – 0.5 kg;
• chicken egg – 2 pcs.;
• wheat flour – 0.4 kg;
• mineral water – 0.5 l;
• olive oil – 40 ml;
• any vegetable oil - as much as needed;
• sugar – 5 g;
• salt, allspice - to taste.

Cooking method:

• Boil the cabbage into florets until tender or almost ready.
• Break the eggs, separating the whites from the yolks.
• Grind the yolks with sugar.
• Mix with mineral water.
• Gradually add sifted flour and stir to form a dough.
• Pour two tablespoons of olive oil into it, add allspice, after grinding it into powder, and salt. Mix thoroughly until you obtain a homogeneous consistency, similar in thickness to sour cream.
• Whip the whites into a fluffy foam and carefully mix into the dough.
• After heating the oil in a frying pan, place the cabbage inflorescences on it, after dipping them in the batter.
• Brown the cabbage in batter on all sides and place on a napkin.
• When the oil has drained, transfer the cabbage to plates and serve.

This batter recipe is one of the most economical, but its low cost does not negatively affect the taste of the finished dish. Its appearance will not cause any complaints either.

Cauliflower in cheese batter

• cauliflower – 1 kg;
• chicken egg – 4 pcs.;
• wheat flour – 50 g;
• hard cheese – 100 g;
• dried herbs – 5 g;
• vegetable oil - as much as needed.

Cooking method:

• Prepare the cabbage by cutting into florets and boiling until half cooked.
• Break the eggs into a bowl. Add dried herbs and salt to them, mix well.
• Add flour and stir until smooth.
• Finely grate the cheese and mix with the dough.
• Dip the cabbage florets into the batter and fry in plenty of hot oil until crispy.
• Place a napkin on a dish and place the fried cabbage on it. The napkin will absorb the oil dripping from the cabbage, resulting in a tastier and lower calorie dish.

Cauliflower fried in batter according to the given recipe can serve not only as a hearty lunch. It will be a good appetizer for wine or beer.

Cauliflower in cheese and beer batter

• cauliflower – 0.6 kg;
• chicken egg – 2 pcs.;
• wheat flour – 80 g;
• hard cheese – 60 g;
• vegetable oil - as much as needed (including 40 ml for batter);
• beer – 100 ml;
• seasonings - to taste.

Cooking method:

• Boil the cabbage, disassembled into florets, and place in a colander to drain excess water.
• Break the eggs into a bowl, add two tablespoons of oil and a pinch of salt, and beat.
• Add beer and beat eggs with it.
• Add salt and seasonings to taste.
• Finely grate the cheese and add to the batter.
• Stir until smooth.
• After heating the oil in a frying pan, lower the cabbage into it, dipping each inflorescence into the resulting batter.
• Fry until done.

After excess oil has drained from the cabbage, it can be served. Like the one prepared according to the previous recipe, it can replace an appetizer with alcoholic drinks; it goes especially well with beer, but it’s just as suitable for dinner or breakfast. Even children will not refuse such a delicious snack.

Baked cauliflower in batter

• cauliflower – 0.5 kg;
• milk – 0.25 l;
• chicken egg – 1 pc.;
• hard cheese – 100 g;
• nutmeg - a pinch;
• salt, ground black pepper - to taste;
• butter – 20 g.

Cooking method:

• Sort the cabbage, rinse and dry with a towel.
• Grease the mold with melted butter.
• Without boiling, place cabbage inflorescences in the form.
• Salt and pepper them to taste.
• Beat the egg with milk and nutmeg.
• Pour the resulting mixture over the cabbage.
• Sprinkle the cabbage with finely grated cheese.
• Place the form in the oven, preheated to 180 degrees.
• Bake cabbage in batter for 40 minutes.

If desired, the cabbage can be placed not in a large mold, but in small muffin tins, pouring a spoonful of omelette into the bottom, and then filling with the remaining batter. Be sure to leave a distance of about 1 cm from the edge. As a result, when you remove the cabbage from the molds, you will get an original dish that looks like mushrooms. Children will especially like this breakfast option.

Cauliflower in batter in a slow cooker

• frozen cauliflower – 0.5 kg;
• chicken egg – 2 pcs.;
• wheat flour – 50 g;
• milk – 100 ml;
• fresh herbs – 50 g;
• salt, pepper - to taste;
• vegetable oil – 20 ml.

Cooking method:

• Remove the cabbage from the refrigerator in advance to thaw. Dry it by spreading it on a napkin.
• In a bowl, combine eggs, milk, pepper, salt and finely chopped herbs with a knife.
• Add flour and stir until the dough has a uniform consistency.
• Dip cabbage inflorescences into the batter and place in a multicooker bowl, previously greased with oil.
• Cook the cabbage for 30 minutes by starting the “Baking” program.

If you want to prepare fresh cabbage rather than frozen for this recipe, you need to lightly boil it. This can be done either in a saucepan or in a slow cooker by selecting the “Soup” program, or steamed.

Cauliflower in batter is quite easy to prepare. At the same time, the dish looks unusual, appetizing and is liked by almost everyone.

Good day, dear readers! Inspired by broccoli casserole, I also wanted to cook something light, tasty and very healthy. I offer you a recipe that is cheap, quick, simple and tasty - cauliflower in batter.

This product is full of useful elements, and they will not decrease during cooking. This will be a very useful way to enrich yourself with vitamins in the winter. If you have never made such a dish, then I will share with you in detail how to prepare it deliciously. We bake the boiled vegetable in the dough, and each piece will turn out soft and airy.

Cauliflower in airy batter

Ingredients:

• Cauliflower - 1 kg;
• Egg - 2 pcs.;
• Flour - 2-3 tbsp. spoons;
• Salt - to taste;
• Vegetable oil - for frying.

Preparing the vegetable

Our preparatory stage is over. The next stage can be started immediately or later, when it’s time for lunch.

Preparing the batter

Let the hot inflorescences cool slightly while we prepare the dough for frying. I'll tell you how to make batter for cauliflower. I’m going to cook a simple one, which you can always diversify by adding additions to it according to your taste and desire.

To this classic version, you can optionally add seasonings for flavor or curry for yellow color.

Frying cabbage in batter

As you can see, cooking cauliflower in batter does not take much time, but it brings a lot of benefits. For us, such a plate goes away in no time. But the main thing here is to show restraint and not take things out of the frying pan.

Roasted vegetables are incredibly tasty and healthy. Among them, it is especially worth highlighting cauliflower in batter. It contains many vitamins and microelements. It will be useful for all housewives to know how to fry cauliflower in batter. The success of this dish largely depends on whether you manage to prepare the batter correctly.

How to make batter

This foreign word refers to a batter made from a mixture of flour, water and salt. As a rule, eggs and breadcrumbs are added there. Everyone should know how to make cauliflower batter from these products. There are recipes with other ingredients: milk, beer. The mixture is made to varying degrees of thickness. Before dipping the cabbage pieces into it, bring it to half-cookedness. They do this so that the inside of the vegetable does not remain raw, because it fries quickly.

Cauliflower batter - recipe with photo

There are plenty of cooking options. You can choose a recipe for a delicious cauliflower batter from two or three ingredients, or master one that contains many ingredients. The ingredients should be selected based on the taste you ultimately want to get: salty, bland, sweet, spicy, with a slight sourness. The vegetable will turn out delicious with each of these dough options. Memorize several different step-by-step cooking recipes.

How to make crispy batter

If you use the following recipe, you will get a vegetable with an appetizing and dense crust. This delicacy should appeal to all people who love deep-fried food. Crispy cauliflower batter is very easy to prepare. Depending on your taste preferences, you can make it salted or fresh. It is likely that even children, who are difficult to force to eat healthy foods, will eat vegetables prepared this way.

Ingredients:

• egg – 1 pc.;
• breadcrumbs – 55 g;
• water – 50 ml;
• flour – 1 tbsp. l.;
• ground pepper - a couple of pinches;
• salt - two pinches.

Cooking method:

1. Before cooking cauliflower in batter, separate the head into florets and wash. Place in a saucepan, add water and add salt. Cook over medium heat for 10 minutes. Do not cover with a lid. Then drain in a colander.
2. Beat eggs with water. Add salt, pepper, and carefully add flour. Stir.
3. Pour the crackers into a deep plate.
4. Heat the oil in a frying pan.
5. Roll each inflorescence in breadcrumbs, after dipping it in the batter. Place in a frying pan and fry over high heat on all sides until browned.

Lean

Due to religious beliefs, some people refuse certain foods. However, this does not mean that cauliflower dishes in batter are not available to them. Batter can be made from those ingredients, the use of which is not prohibited during fasting. No eggs are added there. Lenten batter is prepared from flour, water, and seasonings. The vegetable turns out no less tasty with it than with an ordinary one.

Ingredients:

• cabbage fork - 1 small;
• water – 1 tbsp.;
• greens - half a bunch;
• flour - how much dough will take;
• salt – 1 tsp;
• black pepper – two pinches;
• mixture of dried garlic and white pepper – 0.5 tsp;
• turmeric – 1 tsp.

Cooking method:

1. Wash the head of cabbage. Boil for 5 minutes, then separate into florets.
2. Gradually add flour to the water until the consistency is similar to thick sour cream. Add salt and all seasonings. Stir thoroughly.
3. Pour the inflorescences into the container with the dough.
4. Heat vegetable oil in a frying pan. Use a fork to scoop out the vegetable pieces. Fry on all sides until browned.

With mayonnaise

If you cook in the following way, you will get a higher calorie delicacy, but deliciously tasty. The batter for cauliflower with mayonnaise turns out very tender. It covers each inflorescence well. The dish will be even tastier if you buy not ordinary mayonnaise, but lemon or olive. You can experiment and use some kind of sauce instead, for example, cream or tartar.

Ingredients:

• cabbage – 0.5 kg;
• salt pepper;
• mayonnaise – 185 ml;
• flour – 3.5-4 tbsp. l.;
• egg – 1 large.

Cooking method:

1. Wash the head of cabbage, disassemble into inflorescences, and boil for three minutes in salted water.
2. Beat the egg until foam appears, add mayonnaise and flour. Salt and pepper.
3. Dip each floret into the liquid mixture and then place in a frying pan with plenty of oil. Fry until golden brown over low heat.

With milk

Another variation of the dish. The recipe for cauliflower batter with milk has been time-tested and is considered a classic. If you prepare the dough this way, the crust will be crispy. The vegetable inside will remain soft and tender. The delicacy will be very useful, you can safely include it in your child’s diet. So, we cook cauliflower in milk batter.

Ingredients:

• cabbage fork - 1 large;
• vegetable oil;
• milk – 150 ml;
• salt, spices;
• eggs – 4 pcs.;
• flour – 220-230 g.

Cooking method:

1. Wash the head of cabbage, divide into inflorescences and cook in salted water for 5 minutes. Then drain in a colander.
2. Beat eggs with salt, add milk and spices. Gradually add flour, mixing thoroughly so that no lumps form.
3. Dip the inflorescences in the batter and fry in a frying pan on all sides until golden brown.

In beer

A very simple recipe, but with its own twist. Beer batter for cauliflower has a characteristic bitterness. A vegetable soaked in alcohol vapor becomes softer and juicier. When frying, the alcohol evaporates, so it can be given even to small children. Be sure to try making a delicacy using this step-by-step recipe, you will like the result.

Ingredients:

• cabbage head - 1 medium;
• vegetable oil;
• eggs – 3 pcs.;
• flour – 120-150 g;
• beer – 150 ml;
• sugar – 1.5 tsp;
• salt – 1.5 tsp;
• pepper.

Cooking method:

1. Wash and dry the forks, disassemble into small inflorescences. Boil water, add a little salt and sugar. Boil the inflorescences for 3-5 minutes, and then drain in a colander.
2. Beat the eggs with salt until foam appears. Pour beer into them and pepper. Add flour little by little, mixing thoroughly. The thickness of the mixture should be similar to sour cream.
3. Heat the vegetable oil. Dip the inflorescences into the dough and place in the pan. Turn over so that they are fried on all sides. Before serving, let sit briefly on a paper towel to remove excess fat.

No eggs

A dish prepared according to the following recipe will be no less tasty than all the previous ones. in batter without eggs it comes out tender and juicy. All this is achieved due to kefir added to the composition. The delicacy can be served to both adults and children. If you are cooking for kids, it is better not to add hot seasonings or a lot of salt to the batter.

Ingredients:

• cabbage fork - 1 medium;
• curry – 0.5 tsp;
• kefir – 70 ml;
• pepper - two pinches;
• water – 70 ml;
• salt - to your taste;
• flour – 5-6 tbsp. l.;
• soda - on the tip of a teaspoon.

Cooking method:

1. Boil the water. Disassemble the head of cabbage into inflorescences. When the water boils, salt it and throw the vegetable in there for five minutes.
2. Mix the water with kefir with a whisk and begin to gradually add flour. The batter should be a little thicker than pancake batter. Salt it, add seasonings, soda slaked with vinegar.
3. Heat olive oil in a frying pan. Dip the vegetable pieces into the liquid mixture and fry until golden brown. Turn them over until each side is browned.

Cheesy

Ingredients:

• cabbage – 1 kg;
• vegetable oil;
• flour - a glass;
• salt, pepper - to taste;
• hard cheese – 200 g;
• turmeric – 0.5 tsp;
• eggs – 2 pcs.

Cooking method:

1. Wash the forks and divide into inflorescences. Boil water, salt it, cook the vegetable pieces for 3 minutes. Drain them in a colander and cool.
2. Beat the eggs with a whisk. Gradually add flour without stopping stirring the dough. Add salt, pepper and turmeric.
3. Grate the cheese coarsely. Add it to the dough in small portions. If you throw it all at once, it may clump together.
4. Dip the inflorescences into the cheese mixture and fry in a frying pan with hot vegetable oil.

On mineral water

The dish prepared according to the following recipe is very airy due to the addition of carbonated liquid. Even in the photo you can see the difference between this test and the usual one. The recipe for batter for cauliflower in mineral water is simple, it includes eggs, flour, salt, pepper, curry and garlic. To give the dish a particular taste, you can change the set of spices at your discretion.

Ingredients:

• cabbage – 750 g;
• vegetable oil – 4-5 tbsp. l.;
• eggs – 4 pcs.;
• flour – 360 g;
• mineral water – 220-230 ml;
• garlic – 4 cloves;
• curry – 1 tsp;
• salt – 1 tsp.

Cooking method:

1. Divide the forks into small inflorescences. Boil them in salted water for no longer than three minutes. Cool.
2. Beat eggs with salt. When foam appears, add the rest of the spices and crushed garlic. Pour mineral water and add flour in small portions. Mix well.
3. Dip the cooled vegetable pieces into the dough and fry with plenty of oil over moderate heat. After cooking, keep them on a paper towel for a while.

With starch

Vegetables prepared according to this recipe get a crispy crust, but the inside remains soft and tender. If you like to eat a varied diet, then you must remember how to prepare batter with starch. The photo shows that the cabbage pieces with it come out very rosy and appetizing. The cooking process takes minimal time. This delicacy is a great option for a quick and easy dinner.

Ingredients:

• cabbage – 0.8 kg;
• potato starch – 100 g;
• dill - a bunch;
• ground black pepper – 0.5 tsp;
• eggs – 3-4 pcs.;
• salt – 0.5 tsp.

Cooking method:

1. Disassemble the head of cabbage into inflorescences. Cook them in boiling salted water for three minutes.
2. Chop the dill. Beat eggs with salt, add starch, pepper and herbs.
3. Heat some oil in a frying pan. Dip each piece of vegetable into the starch-dill mixture. Fry them in a frying pan for about a minute on each side.

Cauliflower in batter - cooking secrets

Each dish has its own characteristics, knowing which will make it tastier. Recommendations for batter:

1. For the dish, not only fresh vegetables are used, but also those that have been previously frozen. The taste will be the same. When frozen, the vegetable can be stored for up to several months.
2. You can cook not only in a frying pan, but also in the oven. Depending on how thick your batter is, either dip the florets in it and place them on a baking sheet, or place them in the pan and pour. It is necessary to cook at a temperature of 200 to 220 degrees. A baked dish will have significantly fewer calories than a fried dish.
3. Do not overcook the florets because they will become crumbly and lose their beneficial properties. It is better to bring them to half-ready. The pieces should be pierced with a fork, but not fall apart or crack.
4. If you boil the inflorescences in water with a little sugar added, they will not lose color and will acquire a more concentrated taste.
5. After cooking, rinse the product with cold water to keep it firm and crispy.
6. You can roll the inflorescences in flour before dipping into the liquid mixture. Then the batter will stick better.
7. After frying, be sure to place the cabbage slices on paper napkins to absorb excess fat.
8. The dish goes with all sauces, so you can choose any sauce for serving: garlic, sweet and sour, cream, soy.
9. Try to chill the dough and heat the oil as much as possible. This will affect both the taste of the dish and its consistency.
10. To make the dough brighter, add turmeric to it. The use of carbonated drinks gives it airiness.
11. If you want the vegetable to retain maximum vitamins, cook it not in a saucepan, but in a double boiler.

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