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Cauliflower batter with starch. Cauliflower in batter - step by step recipe

Cauliflower, in my opinion, is the most interesting vegetable that you can grow in your garden. Or buy it at any major food supermarket. Elastic, dense, divided into separate inflorescences, reminiscent of miniature "mushrooms", it immediately attracts attention.

Especially actively we begin to scroll cookbooks after the cauliflower has ripened. And the main seasonal recommendation is its cooking in batter. Due to the various components, the "mushrooms" always turn out to be different in taste.

You can experiment with the compositions of the batter, since the crispness of the finished dish depends on the recipe. Cauliflower mushrooms fried in dough can also be served as a snack by adding several bowls with different types of sauces.

Cauliflower in batter with a crispy crust - step by step recipe in a pan

Feature autumn menu its saturation with vegetables becomes different varieties... They are boiled, stewed, baked. Numerous recipes allow you not to repeat yourself and serve a new dish every time.


Ingredients:

  • head of cabbage;
  • flour - two ... three tablespoons;
  • two eggs;
  • salt and pepper to taste;
  • water - half a glass.

Preparation:

Rinse the cabbage under running water, drain and disassemble into inflorescences. They don't have to be big or small. Make them medium in size.

Take a container with high sides. Break eggs into it, salt, pepper and beat well. Pour in water and stir. Add the flour, stirring constantly with a whisk to prevent lumps from forming.

The consistency of the finished batter will resemble a thick dough for making pancakes.

Now dip the cabbage inflorescences into the finished batter so that they are completely covered with it.

Pour deodorized vegetable oil into the skillet, reheat and add the cabbage.

The dish is prepared on low heat to prevent the dough from burning. First you need to fry one side until a beautiful golden color, then turn the lumps over and bring the other to the same state.

You do not need to cover the pan with a lid during frying. Then the dough rises well and becomes crispy.

Such cauliflower can be served both as a side dish and as independent dish.

A simple recipe for cauliflower in crispy cheese batter

Cauliflower, cooked in batter with cheese, turns out to be incredibly tasty. It can be served hot or cold. This option goes well with chops.

When buying a vegetable, pay attention to its color. The cabbage should be white and free of blackheads.

Ingredients:

  • head of cabbage;
  • a glass of flour;
  • four eggs;
  • 100 grams of cheese;
  • greens;
  • salt pepper;
  • vegetable oil.

Preparation:

Rinse the vegetable and disassemble into medium-sized inflorescences.

Boil the mushrooms until half cooked. This will take no more than 10 minutes. You need to dip the cabbage into boiling water. Then fold it in a colander and let all the liquid drain.

Crack the eggs into a deep bowl, add salt and beat with a whisk.

Grate the cheese on the shallow side of the grater. Chop the greens. Add everything to the eggs. Add your favorite spices. Mix well.

Pour flour into a separate bowl. Put the prepared cabbage in it and roll it thoroughly in flour so that it covers the entire surface of the inflorescences.

Now put the cabbage in the egg-cheese mixture and mix everything gently.

Put the cauliflower in a pan with preheated vegetable oil and fry on all sides.

All is ready! The dish can be served at the table.

Batter recipe from Julia Vysotskaya

To prepare cauliflower according to this recipe, you will need to stock up on ingredients and some patience.

Ingredients:

  • 1 egg;
  • 1 head of cauliflower;
  • 3 tbsp. l. flour;
  • 1 handful of finely chopped cilantro
  • 100 ml of ice-cold sparkling mineral water;
  • 2 tbsp. l. olive oil;
  • 1 tsp curry;
  • ¼ spoons of red hot pepper;
  • half a teaspoon of sweet paprika;
  • ½ tsp salt.

Preparation:

  1. Disassemble the head into medium-sized inflorescences. Simmer in boiling salted water for 2 minutes. Throw in a colander to get rid of all liquid.
  2. Break an egg into a bowl. Put a wig in it, curry, hot peppers... Beat the mixture a little.
  3. Pour chilled mineral water into the composition. Add cilantro and add all the flour. Beat again.
  4. Thoroughly roll the cabbage in the mixture.
  5. Heat the olive oil in a deep saucepan and fry the inflorescences on it until golden brown.
  6. Place on paper towels to remove excess oil.

You can squeeze such cauliflower to the table after pouring it with Narsharab sauce. It is prepared from boiled pomegranate juice with the addition of ground black pepper, basil, coriander and cinnamon.


This is what Narsharab sauce looks like

How to make egg-free cauliflower batter (lean option)

If you do not eat eggs, but you want to cook cauliflower in batter, then you can use this recipe.

Ingredients:

  • cauliflower - 1.2 kg;
  • flour - a glass;
  • starch - two tablespoons with a small slide;
  • cold water - 200 ml;
  • vegetable oil for deep fat - 1 liter;
  • salt;
  • black pepper;
  • a mixture of Italian herbs - 1 tsp

Delicious cauliflower in beer batter in a pan

If you want to add a touch of piquancy to cabbage, then you should try beer batter. Don't worry, there will be no alcohol aftertaste. It's just that the vegetable will turn out to be even more tender and juicy, and the beer degrees will evaporate during frying.


Ingredients:

  • cauliflower - small head;
  • eggs - 2 pieces;
  • any beer - 1/3 cup;
  • salt - 1 tsp;
  • sugar - 1 tsp;
  • flour - ½ cup;
  • vegetable oil for frying.

Preparation:

The cabbage must be washed, allowed to dry and disassembled into inflorescences. Try to make them the same size, then they will cook at the same time and evenly.

Put water on the stove and turn on the heat. As soon as bubbles appear, salt it and add granulated sugar. Dip the florets in boiling water and cook for three minutes.

If you let it simmer for longer, it will turn out to be too soft and will resemble a soup.

Discard the inflorescences in a colander to drain all the water. Let it cool down for a while, and we'll start making batter.

Beat the eggs into a deep bowl, add salt, whisk a little and pour in the beer. Gently - the mass will begin to foam and increase in volume.

Put flour in it and stir gently so that there are no lumps. The batter will blow bubbles. It should turn out to be thick, like fatty homemade sour cream.

The dough will have a slight beer aroma, but don't worry - it will disappear during cooking.


Heat oil in a skillet. Now dip the cabbage pieces in the dough and place in the pan.

Don't put too many flowers at a time. It will be inconvenient to turn them over.


Fry the mushrooms on all sides until crisp and golden brown.


Put the finished cabbage on paper towels to get rid of excess fat. It is best served hot.

"Beer" cauliflower goes well with vegetable salads, potatoes and rice garnishes. It can also be served with meat and fish dishes.

Making batter with mineral water

An unusual version of batter for cauliflower. Lovers of vegetable dishes will definitely like it!


Ingredients:

  • cabbage - 500 g;
  • eggs - 3 pieces;
  • chilled mineral water - 150 ml;
  • salt - ½ tsp without a slide;
  • curry - ½ tsp without a slide;
  • garlic - three cloves;
  • flour - 12 tbsp;
  • vegetable oil - 3 tablespoons

For frying the inflorescences, it is advisable to use a stewpan with high sides, because the oil will splash heavily.

Preparation:

  1. Boil cabbage in salted water for about 4 minutes.
  2. Throw it in a colander, let the water drain, and cool the cabbage.
  3. Prepare the batter. Break eggs into a bowl, add salt and beat a little. Then add curry, pressed garlic. Add flour and ice cold mixture mineral water... Stir the mixture well to dissolve all the lumps.

The batter should be as thick as pancake dough.

Now put the cabbage "mushrooms" into the prepared dough so that the batter covers them on all sides. Then we heat the vegetable oil in a pan and fry the cabbage on all sides until a golden crust appears.

Cauliflower can be prepared for future use because it will be tasty even after defrosting.

How to make cauliflower batter - a simple recipe with mayonnaise and egg

Cauliflower in batter can be cooked according to different recipes... Let's try to make a dough based on eggs and mayonnaise.


Ingredients:

  • cauliflower - 400 ... 500 grams;
  • mayonnaise - 160 grams;
  • egg;
  • flour - 3 tablespoons;
  • salt and black pepper to taste.

Preparation:

Cabbage needs to be disassembled into inflorescences and boiled until half cooked in salted water.

For batter: beat an egg, add flour and mayonnaise to it. Mix everything thoroughly to get a homogeneous mixture without lumps.


Season the dough with a mixture of peppers or any other seasoning you like.


Heat vegetable oil in a frying pan. Thoroughly roll the cabbage inflorescences in the cooked batter. Fry on all sides over low heat until golden brown. You can suppress both cold and hot.

The crispy crust that forms on the outside and tender cabbage inside, they make the vegetable incredibly tasty, but at the same time it remains quite low in calories. Cauliflower in batter can act both as an independent dish and as a side dish. It can be served with meat and fish.

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The batter prepared according to this recipe turns out to be thick, but at the same time airy, like a cloud. Such batter absorbs a minimum of oil, quickly grasps in a pan and envelops the cabbage in such a dense layer that at first glance the inflorescences resemble pies or pancakes. Cabbage inflorescences remain soft and tender, and the batter enveloping them turns out to be slightly crispy on the outside and very light and porous on the inside. The combination of flavors turns out to be very appetizing! Try it!

To cook cauliflower in batter, prepare the ingredients as listed.

Let's start by making the batter, as it takes time to cool down. Egg yolks separate from proteins. Cover the container with proteins and place in the refrigerator for a while.

Combine the yolks with water (regular or unsalted mineral / carbonated). Add oil and spices to taste. I add salt, dried garlic, paprika, thyme and a mixture of Italian herbs. Optionally, you can also add 1-2 tablespoons. wine or other strong alcohol - the batter will turn out to be a little more crunchy.

Beat the mixture until smooth and gradually add flour in small portions until the batter thickens. To make sure that the batter is the right thickness, put some batter in a spoon and pour it back into the bowl from a low height. If the batter drains completely from the spoon in 5 seconds, it is ready.

Cover the container with batter and place in the refrigerator for 30-60 minutes. During the cooling process, the batter will thicken even more.

While the batter is cooling, prepare the cabbage. Prepare a slightly salted saline solution by mixing 1 liter of water and 1 tbsp. salt. Place the cabbage in water and let sit for 5-7 minutes.

Then rinse the cabbage with running water and divide into small inflorescences.

Before frying in batter, boil the cabbage slightly. Measure out 1 liter of water and add about 100-150 ml of milk, as well as 1 bay leaf and 1-2 pinches of salt.

Such a mixture will relieve the cabbage from the natural, but not very pleasant smell that appears during cooking, and preserve its delicate milky color.

Bring the mixture to a boil and boil the cabbage in small batches. Place the cabbage in boiling water, wait for the water to boil again, and count for 3 minutes.

Remove the cabbage from the boiling water and immediately place it in cold water to stop the cooking process.

Leave the cabbage in cold water for about 1 minute. Once the buds have cooled, transfer them to a plate lined with paper towels and pat dry.

Arrange the inflorescences on the work surface in one layer, lightly dust with flour - this way the batter will stick to the pieces even better.

Whisk the whites into a fluffy foam and in small portions, stirring gently from bottom to top, mix into the cooled batter.

Add vegetable oil to the pan so that it covers the bottom with a layer of about 1 centimeter or even a little more, and heat well.

Dip cauliflower inflorescences in batter and put in hot oil.

Fry the buds for 2 minutes on one side, then turn over and fry for another 2-3 minutes on the other side, until golden brown.

Place the fried pieces on a paper towel for a few seconds. And then serve immediately.

Cauliflower in batter is ready! Enjoy your meal!

The most summer, so delicious and so healthy vegetable- cauliflower. July inflorescences cannot be compared with frozen, asexual winter ones, and therefore it's time to feast on wonderful fresh cabbage. Do you know how to cook cauliflower in batter? There are many ways to prepare a dish, we have chosen the best.

The most famous batter is beaten eggs with flour. But not everyone knows what is and lean option, also very tasty. The color of cabbage inflorescences will not be as bright as with yellow eggs, but crispness is ensured.

So, the recipe is simple:

  1. 0.5 cups cold water connect with 4 tbsp. spoons of vegetable oil;
  2. add 1 teaspoon baking powder, pepper and salt to taste;
  3. add 2 glasses of flour;
  4. into the resulting batter dip the inflorescences boiled halfway through and fry in medium-heated oil until golden brown.

You can also fry other vegetables. To make the crust especially crispy, do not spare the oil - it is better to deep-fry it. In the post, you can flavor cabbage tomato sauce, at other times, serve as a side dish for fish or meat.

Eggless cauliflower batter

By the same principle, you can cook batter without eggs, but in milk. If instead of the usual cow's milk use soy for another lean or vegetarian option.

Prepare a dough similar in consistency to pancake dough, except a little thicker.

The dough is done like this:

  1. mix milk into equal proportion with water, salt the mixture to taste, add ground pepper and your favorite seasonings;
  2. add flour to the thickness indicated above;
  3. dipping cabbage inflorescences boiled in salted water, put on well-heated oil and fry until golden brown.

Cabbage turns out to be no worse than the one we used to do with eggs.

Mineral water

What if the guests are on the doorstep, and there is nothing tasty in the house? Well, maybe a couple of eggs and a luxurious head of snow-white cauliflower are waiting in the refrigerator for their time. This is her and your way out!

Cooking cauliflower in batter on ordinary mineral water - believe me, it will not be worse. We will tell you how to make cauliflower batter for a wonderful vegetable dish"Out of nothing".

Required:

  • a head of cabbage by about a kilogram;
  • 2 eggs;
  • 6 tbsp. tablespoons of flour;
  • a glass of mineral water;
  • hot pepper - a quarter teaspoon.

If you find ground paprika (1 teaspoon), the same amount of curry and fresh cilantro, you will get something completely conceptual.

Everything, except mineral water, put in a bowl, beat, add mineral water and beat again. Put cabbage inflorescences into the mixture and mix until the coating is evenly covered with batter. Then fry in a little oil until tender. Ready cabbage can be poured with sweet Narsharab sauce - in combination with spicy cabbage, you will have a completely Asian result.

Beer batter

Cooking cauliflower in batter from beer. This is an easy way to roast cabbage if you need an airy batter.

To make a batter on beer, you need to mix half a glass of beer with salt (determine the amount to taste), drive in a couple of eggs and add 2 tbsp. tablespoons of flour. Mix again gently with a whisk. This is enough for roasting a small head of cabbage.

Fry the cabbage as usual, after disassembling it into inflorescences, boil for 2-3 minutes and throw it in a colander. After this, dip the inflorescences in batter, fry over low heat, turning over from all sides.

Cheese batter for cauliflower

Cauliflower in cheese batter is a great side dish and a delicious stand-alone dish. Add hard cheese to the batter and you have a product with a distinct creamy taste, aroma tender cheese and an unmatched golden crust on rounded cabbage inflorescences. On the inside, the cabbage will be juicy, but on the outside it will be deliciously fried and crispy.

So, cauliflower with cheese is done like this:

  1. Prepare 3 eggs, half a cup (approximately) flour, 50 g of cheese, a little sour cream (three tablespoons are enough), add salt and pepper to taste.
  2. Beat all ingredients with a fork (eggs, salt, pepper, sour cream).
  3. Add flour, stirring until smooth, so that no lumps remain. The batter should not be liquid. If thin, add flour until firm.
  4. On a preheated vegetable oil fry the inflorescences of boiled cabbage dipped in batter.
  5. In order not to be too greasy, remove the finished pieces on a paper towel.

Fried with cheese batter delicious cabbage ready!

Oven baked cauliflower

It would be unfair not to mention one more way of cooking cabbage - in the oven. You can bake cabbage in cream, with cheese, minced meat and other additives. We will tell you how simple and tasty it is to make ordinary baked cabbage, which will retain its taste, but at the same time without unnecessary addition of oil.

The main thing in this dish, after the cabbage, is the sauce.

We prepare it by mixing the following components:

  1. 1 chili pepper, a good bunch of cilantro and a dozen mint leaves, chop and grind in a blender;
  2. add lemon juice(1 tbsp.spoon), 2 tbsp. tablespoons of vegetable (olive oil) and the same amount of water, turn everything into mashed potatoes.

While we are preparing everything else, cover the sauce and send it to the refrigerator.

For batter:

  1. take half a glass of flour, add half a glass of bread crumbs to it, salt and baking powder - half a teaspoon each, put a quarter of a teaspoon ground cumin, turmeric, cayenne pepper, plain ground black pepper, and Indian spice "Garam Massala" (if any);

    2. In order for the cabbage to turn out with a very crispy crust, you need to replace half of the flour with starch when preparing batter for frying.
    Another tip is to fry a lot of well-heated oil in small portions. The more relaxed the cabbage is in the pan, the better and brighter the crust will be.

Many people really do not like healthy cauliflower, but most likely they have simply never tasted delicious. Below you will find 5 delicious recipes cauliflower in batter in a pan. These recipes will change the attitude of even the most fastidious gourmets towards cauliflower. A healthy and juicy vegetable will diversify your diet and will be an excellent side dish for meat dishes or a stand-alone snack.

Delicious recipe for cauliflower in batter with a crispy crust

Servings - 6

Cooking time - 30 minutes

You can make a fragrant and very simple dish from plain cauliflower. For this you need fresh inflorescences and some free time. These tender crunchy pieces can be eaten with any sauce or simply served with meat and fish. Try it!

30 minutes. Seal

Bon Appetit!

Frozen cauliflower in batter


A wonderful cauliflower in batter can also be made from frozen cabbage. Therefore, if suddenly you do not have fresh inflorescences at hand, you can safely take frozen ones and cook for your pleasure!

Ingredients:

  • Frozen cauliflower - 0.5 kg.
  • Chicken egg - 1-2 pcs.
  • Sour cream (fat) - 100 gr.
  • Wheat flour - 4 tablespoons
  • Dill - to taste
  • Table salt - 0.5 tsp
  • Baking soda - a pinch
  • Vegetable oil - 50 ml.

Cooking process:

  1. First, remove the cauliflower inflorescences from the freezer and put them in hot water right in the bag. When the cabbage is thawed, put it in a colander to drain the excess liquid. After that, you can additionally dry the cabbage with paper towels and completely rid it of excess moisture.
  2. In order to prepare the batter, mix the egg with salt in a bowl and add sour cream there. Shake well until smooth and sift the flour and baking soda into the mixture. The batter should be completely homogeneous and without a single lump. Lastly, add dill to the batter - ground or fresh, chopped, and then mix everything well again.
  3. Put the cauliflower squeezed from moisture in a bowl with batter and gently, with your hands, drown each piece in batter. The mixture should cover each piece evenly, without a single gap.
  4. Place vegetable oil in a deep frying pan and heat over high heat. In the boiling oil, quickly place each piece of cauliflower separately and quickly fry on all sides without reducing the heat.
  5. Remove the finished blossoms from the pan and transfer them directly to a bowl lined with paper towels to get rid of excess fat. Then transfer the finished dish to a beautiful plate or bowl and serve to the table with meat, fish dishes or by yourself.

Cauliflower in cheese batter


Another successful mouth-watering food combination is cauliflower and cheese. You can fry the tender blossoms in a delicious cheese batter and serve as a great snack. Such an appetizer will perfectly replace onion rings and other popular quick snacks... Be sure to try to surprise your household!

Ingredients:

  • Cauliflower - 800 gr.
  • Chicken egg - 2 pcs.
  • Wheat flour - 100 gr.
  • Table salt - to taste
  • Ground pepper - to taste
  • Hard cheese (for example parmesan) - 50 gr.

Cooking process:

  1. Prepare a fresh cauliflower head. Remove the leaves from the head of cabbage and cut off the leg. Then carefully disassemble the cabbage head into inflorescences without cutting or breaking them.
  2. Bring clean, salted water to a boil on the stove. After it has boiled, gently place the cabbage inflorescences in the water. Boil the cauliflower for about ten minutes over medium heat, then carefully discard the fruits in a colander and leave to cool.
  3. While the cauliflower is cooling, prepare the batter for frying. Combine eggs with flour in a small container, add salt and ground pepper to taste, mix well. Hard cheese grate on a medium or coarse grater and put it in a container with batter, mix well. The batter should be moderately thick and uniform.
  4. Dip cauliflower inflorescences in cheese batter and mix well with your hands. Preheat a skillet with plenty of vegetable oil and dip each bite separately. Quickly fry the cabbage in boiling oil so it doesn't lose its juiciness and flavor.
  5. Dry the finished cabbage slices with a paper towel to remove excess oil. Then put the inflorescences in batter on a beautiful dish and serve with some aromatic sauce, for example, garlic.

Cauliflower in batter and bread crumbs


The crispest pieces of cauliflower are made by dipping them in breadcrumbs. According to this recipe, cabbage is prepared very quickly, and most importantly, it is very simple. Be sure to try it at your leisure!

Ingredients:

  • Cauliflower - 800 gr.
  • Egg - 3 pcs.
  • Bread crumbs - 150 gr.
  • Vegetable oil - 50 ml.
  • Table salt - to taste
  • Ground pepper - to taste

Cooking process:

  1. Take fresh cauliflower blossoms and rinse under running water. Then, boil the cauliflower in boiling salted water for ten minutes. Remove the inflorescences with a slotted spoon and let them cool and dry.
  2. Whisk while cauliflower cools. chicken eggs with salt and ground pepper so that a homogeneous mixture without streaks is obtained. Pour bread crumbs into a separate container, you can add spices and ground dried herbs to them for taste.
  3. Disassemble the cooled inflorescences into smaller pieces and dip each piece in an egg, from all sides. If there are places not greased with an egg, then crackers will not be taken in them. After all the cauliflower pieces are bathed in the egg, roll them in breadcrumbs on all sides.
  4. Place vegetable oil in a deep frying pan or saucepan and heat it. In boiling oil, gently put cauliflower inflorescences in batter and fry on all sides until golden brown.
  5. Put ready-made pieces of cabbage in breadcrumbs on a dish or in a bowl and serve with a fragrant tomato or cheese sauce hot or completely cooled.

Cauliflower in egg batter


Cauliflower can simply be fried in egg batter and it will be insanely delicious! You don't need a lot of ingredients and a lot of time, everything is very simple and quick. Try serving this flavorful dish as a side dish for lunch, with some extra cheese or garlic Sause.

Ingredients:

  • Cauliflower - 1 head of cabbage
  • Chicken egg - 3-4 pcs.
  • Salt to taste
  • Dried greens - to taste
  • Vegetable oil - for frying

Cooking process:

  1. Take a head of cauliflower, remove the leaves, and rinse it under running water. Then place a pot of clean, salted water on the stove and bring the water to a boil. Put the head of cabbage in boiling water and boil until tender.
  2. The readiness of the cauliflower can be determined by poking the cauliflower into the leg with a fork - it will prick easily. The whole cooking process will take about half an hour. Remove the cabbage from the water and let it cool. Then disassemble the head of cabbage into small inflorescences and shorten the legs of the cabbage.
  3. In a bowl, beat eggs with salt and pepper, add chopped dried herbs and mix well. Dip the cabbage buds in a bowl of beaten eggs and bathe them well.
  4. Heat a frying pan with vegetable oil on the stove and fry the cauliflower in boiling oil on all sides, until the pieces are golden brown. Remove the inflorescences from the pan and transfer them to a deep bowl or platter and serve immediately with various dishes and sauces.

I think that many of us at least once had the question of why cauliflower is called cauliflower if it is monochromatic. And the truth is why. Here the point is this is all due to the fact that they eat cabbage flowers, so to speak, and cauliflower, not because of the color tone, but because cabbage flowers are eaten. I think that now for many with this everything will fall into place.

This cabbage is very useful product nutrition. It is rich in vitamins and minerals and is easily absorbed by the body and does not carry extra calories. It is prepared in almost every corner of the world. And by the way, it tolerates freezing well. And even more so for batter.

I think that it's not a secret for anyone that the batter is essentially a batter into which something is dipped for further heat treatment... The principles are the same when cooking cauliflower. There are three basic rules here.

  1. Disassemble the cabbage into inflorescences.
  2. Boil.
  3. Dip in batter and fry.

As you can see, everything is simple and there are no complicated and tedious actions. Cauliflower available all year round... At least in fresh even frozen. Therefore, the dish has no seasonality. And its taste will make you cook cauliflower in batter very often, as it is deliciously healthy and very fast. For example, having boiled a little cabbage in the evening, you can very quickly cook breakfast and leave a little for lunch.

Cauliflower in batter step by step recipe

And so you have a head of cauliflower in your hands. We carefully disassemble it into small pieces called inflorescences.

We put it in a saucepan, fill it with water, add a little salt and put it on the stove. After the water boils, cook for 5-10 minutes over moderate heat. Checking readiness is easy. If the piece is easily pierced with a fork, then you're done.

We drain the water through a sieve. Leave the inflorescences in a sieve for a few minutes to allow all the water to drain.

While the water is draining, prepare the batter. For 150-200 grams of cabbage, you will need:

  • 1 egg.
  • 2 tablespoons flour.
  • A little salt.

Mix the ingredients together. Dip a slice of cabbage in the batter.

Then in bread crumbs.

And you can safely send it to hot oil. Fry the pieces until a characteristic blush.

Then we spread it on a paper towel in order to remove excess vegetable oil and can be served.

See what a beautiful dish we have.

Well, just a feast for the eyes, but the taste is delicious. In conjunction with a good side dish the dish turns out just super. Bon Appetit.

Lean batter cauliflower

Further recipes for making cauliflower will be similar and will differ only in the recipe for making batter.

Lean batter is very good for those who do not eat meat or adhere to religious fasts.

Ingredients:

  • Cauliflower.
  • Flour.
  • Starch.
  • Soda or baking powder.
  • Salt pepper to taste.
  • Water.

Cooking process:

1.Dismantle the cabbage into inflorescences and boil until tender.

2. I mix flour with potato starch salt and pepper.

3.Pour in water, add baking powder and mix with a fork or whisk. The batter is ready to use.

4. After adding baking soda or baking powder, the batter will foam, this is normal. This means that the reaction we need occurs in this particular foam and we need to have time to dip the pieces of cauliflower. Therefore, do not cook the batter early.

Oven baked cauliflower

Bon Appetit.

Cheese beer batter for cauliflower

This dish is prepared only with cold beer. So the beer needs to be chilled before brewing. And do not take strong beer according to the recipe; light low-alcohol is required. On this batter, you can cook a lot more products from sausages to vegetables and crab sticks.

Ingredients:

  • Cauliflower.
  • 2-3 eggs.
  • 5 tablespoons of flour.
  • 70 grams of hard cheese.
  • 100 light (cold) beer.
  • Vegetable oil.
  • Salt and pepper to taste.

Cooking process:

1.Wash the cabbage, disassemble, boil until tender. You can cook it in a double boiler. It is not necessary to cook in a saucepan.

2. Grate the cheese on a regular grater, but if you grate it on a fine grater, it will only be better.

3. In the bowl where we will prepare the batter, pour 2 tablespoons of vegetable oil, beat in the eggs, add beer and mix well until smooth.

4. Add flour, salt and pepper, and grated cheese. Stir with a whisk until smooth. Make sure that there are no lumps of flour left in the batter.

5. It is important to use cold foods for making batter. Since the whole secret lies in the large temperature difference from cold batter to hot oil.

6. When the batter is ready, dip the cabbage inflorescence in it and gently transfer it to a skillet with hot vegetable oil. Fry until crisp and transfer to a napkin. Next, the cauliflower can be served.

7. Before serving, you can garnish the pile of cabbage with finely chopped herbs. Bon Appetit.

Milk batter

This recipe for making batter is very old and I think that even many of you have already tried its amazing taste. We just didn't know that this batter was made with milk.

And indeed, this batter recipe is considered the most classic.

Ingredients:

  • Head of cauliflower.
  • Milk 150 ml.
  • Vegetable oil.
  • Flour 200 grams.
  • Eggs 3 pcs.
  • Salt and pepper to taste.

Cooking process:

1.Dismantle the cabbage into small buds. Rinse and boil in salt water. Put in a sieve so that all the water is glass.

2. Mix eggs with salt and milk, beat until light foam using a blender or a whisk.

3. Gradually add flour. Make sure that no lumps form.

4. Pour vegetable oil into a frying pan, heat it well.

5. Dip a slice of cabbage in batter and transfer to a frying pan. Fry in vegetable oil on all sides.

6. Garnish with herbs before serving. Serve cauliflower in batter with sour cream or homemade mayonnaise. Can also be served with ketchup. Bon Appetit.

Cauliflower in mayonnaise batter

By my standards, the simplest but also the most nutritious batter. See for yourself there are only three ingredients. I add flour by eye, make sure that the dough is liquid and then I stop adding flour. The batter should turn out almost like kefir.

1. As in the previous recipes, I will disassemble the cauliflower into pieces and only then wash each piece well.

2. Boil the cabbage for 5-10 minutes, and send it to a sieve so that the water glass.

And while the water flows down, I will prepare the batter.

3. I will beat the eggs into a bowl, add mayonnaise and a little salt. Beat until good foam appears.

4.Add the sifted flour and stir until all the lumps are gone. We can say that we almost got a dough for a biscuit, only mayonnaise is not put in a biscuit.

5. And so the batter is ready, you can add a little allspice to it and start dipping pieces of cauliflower.

6. Fry each piece in a skillet and serve while still hot. The dish is ready Bon appetit.

Cauliflower in batter in the oven

Bon Appetit.