Not everyone likes cauliflower, steamed or simply boiled in water. Many children try to remove this healthy vegetable from the plate, as they do not like its taste and appearance. Ate to cook cauliflower in batter ( batter), it becomes a favorite dish. This small addition gives the fresh vegetable an unusual taste and gives it a crispy crust. But you need to know how to cook batter so that it emphasizes the dignity of the vegetable, and does not spoil them. This article contains several simple recipes batter for cauliflower, which are most in demand among culinary specialists and lovers fried vegetables in a crispy crust.
Step by step video recipe
A simple cauliflower batter can be made with milk, flour, and eggs. To do this, we mix them in the following proportion: for each one egg, one hundred grams of fresh milk is taken, a pinch of salt and flour so much that the dough is like liquid sour cream. It is important to mix the ingredients thoroughly so that there are no small lumps of flour left.
This amount of batter (from one egg) is enough for a 250-300-gram fork of cabbage, and if you plan to cook more dishes, then it is not at all difficult to calculate the proportions.
For a crispy crust
How to make cauliflower in batter according to the recipe above was very crispy? After all, this dish becomes soft and loses its “zest” if it lies on a plate for a while. Breadcrumbs give the batter a special crunch, in which vegetables should be rolled after they have been dipped in batter. Such a simple technique will allow the cabbage inflorescences in the dough to retain a pleasant and such an appetizing crunch for a long time. It is important to fry them deep-fried or half-immersed in boiling oil. Then the cabbage will be a uniform ruddy color on all sides, without faded white stripes, which occur when this vegetable is fried in a pan in a small amount of oil.
If you want both a crunch and an unusual piquant taste, then after frying the cabbage inflorescences in the dough, you can spread 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 make a batter for cauliflower according to the recipe above, but add one clove of garlic, crushed in a mortar or press, and a little (at the tip of a knife) red to the batter. hot pepper. To give the batter a pleasant yellow color, you can add a pinch of turmeric. Such a batter for cauliflower is ideal, as it gives this insipid vegetable a rather rich spicy taste and a fragrant crust.
The dosage of hot additives can be adjusted based on your taste preferences. Worth trying the first bite ready meal. 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 pungency is felt differently than in a cooled one. Therefore, it is important not to overdo it with additives when preparing batter for cauliflower.
spicy batter
To add a more savory flavor to the cauliflower, spices can be added to a simple base batter, which will give the dish unusual notes. The only condition is to correctly combine the components 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 nuts and two cloves of garlic. If you plan to cook a large amount of cauliflower in batter, then you should calculate correct proportion, based on the above scheme, calculated for a batter of two eggs.
- Oregano + parsley + basil. We take these dried herbs in equal amounts and grind to a powder state.
- Coriander + black pepper + zira (cumin). You need to take these ingredients in equal parts.
beer dough
The batter for frying can be made from beer. It is desirable that these are not leftovers 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 cooking test:
- Beat in a bowl two eggs, a pinch of salt and 0.5 tbsp. spoons of dried herbs. Mix of Italian or provencal herbs great, but you can be satisfied with dried dill or parsley.
- Add to the mass 1/2 cup beer and three tbsp. spoons of flour. Mix the mass to a uniform consistency and immediately use for frying cauliflower. The batter turns out to be very fragrant, emphasizing tender cabbage with its taste.
If the inflorescences are over, and the dough is still left, then you can fry it in small pancakes, which can be a great addition to dinner. They can be served with sauce or sour cream.
Cheese based batter
Cheese batter for cauliflower is something magical and completely incomparable with ordinary batter. In this case, it is important to consider that the taste of cabbage will depend on this ingredient. If you take salty "Poshekhonsky" or fragrant "Dutch" cheese for cooking, the dish can safely take place even on holiday table. But usually it is prepared for a family dinner. To prepare batter with cheese, you need to take:
- 100 grams of hard cheese.
- Four eggs.
- 2st. spoons of milk or liquid sour cream.
- 3 art. spoons of wheat flour.
Grate the cheese, beat the eggs with milk, add flour to them, mix everything well until a homogeneous mass is obtained. 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 cheese test
How to cook batter for cauliflower, if there is not enough cheese, and a simple recipe does not attract at all or is already tired? You can combine two batter recipes together to get a new version of this dish. To do this, beat two eggs with two tablespoons of vegetable oil and a pinch of salt, add 100 ml of fresh beer and mix so that the bubbles are distributed evenly over the mass.
Next, add 80 grams of flour to the dough, mix until smooth, then add 80 grams of hard cheese grated on a fine grater. You can add a pinch if you like. nutmeg into the dough to give the dish an exotic flavor that is sure to please lovers of vegetables in the dough. It will not be superfluous to note that processed cheese 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.
Mayonnaise or ketchup
Batter for cauliflower with mayonnaise is also easy to prepare. This sauce has piquant taste passed to the test. Moreover, it is in such a batter that it is good to fry not only cauliflower, but also broccoli, Brussels sprouts, even onion rings. For cooking, you need to prepare the following ingredients:
- 100 grams of mayonnaise and milk.
- 1-2 eggs.
- 5 st. spoons of flour.
- 1/3 teaspoon of salt, coriander and black pepper. You can add a couple of cloves of garlic if you wish.
kneading the dough traditional way: eggs are lightly beaten with a fork in a deep bowl, spices and spices are added, and then mayonnaise. The whole mass is thoroughly mixed and sifted flour is added in the process. Beat the dough well until smooth, so that no small lumps of flour remain in it.
By a similar principle, batter with ketchup is prepared. In this case, milk is excluded from the composition of the ingredients.
Dough without eggs: the secrets of vegetarian cuisine
Preparing a delicious batter for cauliflower without the use of 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 unleavened dough not very happy palatability. It's better to do this:
- Grind 1 teaspoon of chia seeds in a mortar and pour 100 ml of water over them.
- 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 make such wonderful cakes and make amazing desserts. Add to the resulting mass 1/4 teaspoon of curry, a pinch of black pepper and salt, and 1 teaspoon of sugar.
- After mixing the mass, add to it 3 tbsp. tablespoons 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 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 extraordinarily tasty. However, making an excellent batter for frying cauliflower is only half the battle. If it is wrong to fry the inflorescences, then even the most best dough won't help you avoid disappointment.
If you are using fresh cauliflower, you first need to separate it into florets. We wrote in detail about how to do this in.
IriGri / depositphotos.comIngredients
- 1 head of cauliflower;
- 2 eggs;
- 180 ml of water or milk;
- 100 g flour;
- salt - to taste;
- 2 tablespoons vegetable oil + for frying.
Cooking
Put the inflorescences in boiling water for 2-3 minutes. Then drain in a colander and rinse cold water.
Whisk eggs with water or milk. Add flour, salt and butter and mix thoroughly.
Heat enough oil in a frying pan or saucepan so that the cabbage can float freely. Partly dip the florets in the batter and fry, stirring, for about 5 minutes.
YouTube channel Tasty Ingredients
- 100 g flour;
- 1 teaspoon paprika;
- 2 teaspoons dried garlic;
- ½ teaspoon ground black pepper;
- salt - to taste;
- 180 ml of regular or vegetable milk;
- 1 head of cauliflower;
- 60–100 g hot sauce;
- 1 tablespoon honey.
Cooking
Combine flour, paprika, garlic, pepper, salt and milk. Put the cabbage there and mix well so that the inflorescences are completely covered with batter.
Spread the workpiece in one layer on a baking sheet covered with parchment. Bake for 20 minutes at 230°C.
mix spicy sauce, oil and honey. Lubricate each inflorescence with the resulting sauce. Put in the oven for another 10-15 minutes.
3. Cauliflower fried in spicy egg batter on the water
myviewpoint / depositphotos.com Ingredients
- 1 head of cauliflower;
- 2 eggs;
- 60–100 ml of water;
- 130 g flour;
- 2-3 cloves of garlic;
- several sprigs of parsley;
- 1 tablespoon ground cumin;
- 2 teaspoons of paprika;
- 1 teaspoon ground chili;
- ¼ teaspoon turmeric;
- salt - to taste;
Cooking
Boil the florets in boiling water for 2-3 minutes. Drain in a colander and rinse with cold water.
Whisk the eggs. Whisking constantly, pour in the water, then add the flour. Add minced garlic, finely chopped parsley, cumin, paprika, chili, turmeric and salt. Put the cabbage in the batter and mix.
Heat oil in a saucepan or frying pan. The cabbage should float freely in it. Drop the florets into the oil in batches and fry, stirring occasionally, until golden brown, about 5 minutes.
4. Cauliflower fried in egg and sour cream batter with cheese and mustard
koss13 / depositphotos.com Ingredients
- 1 head of cauliflower;
- salt - to taste;
- 2 eggs;
- 1-2 tablespoons of sour cream;
- 100 g of hard cheese;
- ¼ teaspoon of soda;
- several sprigs of dill;
- 2 teaspoons of mustard powder;
- 2-3 tablespoons of flour;
- vegetable oil - for frying.
Cooking
Place cabbage florets in boiling salted water and cook for 2-3 minutes. Drain in a colander and rinse with cold water.
Beat eggs with sour cream, finely grated cheese, soda and chopped dill. Pour in mustard powder, flour and salt and mix thoroughly. Cover cabbage with batter.
Heat enough oil in a saucepan or frying pan so that the cabbage floats freely in it. Spread the inflorescences there in parts and fry, stirring, for about 5 minutes until golden brown.
JuliaMikhaylova / depositphotos.com Ingredients
- 2 eggs;
- 70 g flour;
- 70–80 g breadcrumbs;
- 50 g parmesan;
- 1 teaspoon paprika;
- 1 teaspoon dried oregano;
- ½ teaspoon ground white pepper;
- some chili flakes;
- salt - to taste;
- 2 tablespoons of vegetable oil;
- ½-1 head of cauliflower.
Cooking
Beat eggs, add flour and stir. Separately, combine breadcrumbs, finely grated parmesan, garlic, paprika, oregano, white pepper, chili, salt and black pepper.
Line a baking sheet with parchment and grease it with oil. Dip cabbage in batter, roll in breadcrumbs and place in a single layer on a baking sheet. Put in an oven preheated to 220 ° C for 20-30 minutes.
6. Cauliflower fried in beer batter with lemon honey glaze
YouTube channel Byron Talbott Ingredients
- 130 g flour;
- ¼ tablespoon of soda;
- salt - to taste;
- 180 ml of any beer;
- 4 tablespoons of lemon juice;
- 1 head of cauliflower;
- vegetable oil - for frying;
- 80 g of honey;
- 1 tablespoon brown sugar;
- 1 teaspoon apple cider vinegar;
- 1 teaspoon dried garlic;
- some chili flakes;
- 1 teaspoon finely grated lemon zest;
- ½ tablespoon of cornstarch;
- some fresh thyme.
Cooking
Combine flour, soda and salt. Pour in the beer and mix thoroughly. Add 1 tablespoon lemon juice.
Heat the oil well in a saucepan or frying pan. It should be enough so that the cabbage can float freely. Dip several inflorescences in batter and put them in oil. Fry, stirring, 3-4 minutes until golden brown.
Transfer cabbage to a baking sheet with a wire rack. Put in an oven preheated to 180 ° C for 10 minutes.
In a small saucepan, combine the remaining lemon juice, honey, sugar, vinegar, garlic, chili and lemon zest. Place over moderate heat and simmer, stirring, for about 5 minutes. Add starch, mix thoroughly and cook for another 2-3 minutes.
Transfer the cauliflower to a serving platter and pour over the thickened glaze. Add thyme leaves and stir.
lenyvavsha / depositphotos.com Ingredients
- 240 ml of milk;
- 130 g flour;
- 1 teaspoon dried garlic;
- salt - to taste;
- ground black pepper - to taste;
- 1 tablespoon of vegetable oil;
- 1 head of cauliflower;
- 70 g breadcrumbs;
- 100-150 g hot sauce.
Cooking
Mix milk, flour, garlic, salt, pepper and oil. Cover the florets with batter and roll each in breadcrumbs.
Arrange the cabbage in a single layer on a baking sheet lined with foil or parchment. Send to the oven preheated to 230 ° C for 20-25 minutes.
If desired, 5-10 minutes before the cooking messenger, you can grease the inflorescences with hot sauce.
8. Cauliflower fried in egg and sour cream batter
lvssvl1 / depositphotos.com Ingredients
- ½-1 head of cabbage;
- salt - to taste;
- 1 egg;
- 3 tablespoons of sour cream;
- ½ teaspoon paprika;
- 2 tablespoons of flour;
- vegetable oil - for frying.
Cooking
Boil the florets in boiling salted water for 2-3 minutes. Drain in a colander and rinse with cold water.
Whisk the egg, sour cream, paprika and salt. Add flour and mix thoroughly. Dip the cabbage in the batter.
Heat the oil well in a saucepan or frying pan. It should be enough so that the inflorescences swim freely in it. Fry the cabbage in the oil in batches, stirring occasionally, about 5 minutes.
The batter prepared according to this recipe turns out to be thick, but at the same time airy, like a cloud. Such a batter absorbs a minimum of oil, quickly seizes in a pan and envelops the cabbage in such a dense layer that at first glance the inflorescences resemble pies or pancakes. Cabbage florets remain soft and tender, and the batter enveloping them turns out to be slightly crispy on the outside and very light and porous inside. The combination of flavors is very appetizing! Try it!
To prepare cauliflower in batter, prepare the ingredients according to the list.
Let's start by making the batter, as it needs time to cool. Separate the egg yolks from the whites. Cover the container with proteins and place in the refrigerator for a while.
Combine the yolks with water (regular or unsalted mineral / carbonated). Add vegetable oil and spices to taste. I add salt, dried garlic, paprika, thyme and Italian herb mix. Optionally, you can also add 1-2 tbsp. wine or other strong alcohol- the batter will turn out a little more crispy.
Beat the mixture until smooth and gradually, in small portions, add flour until the batter thickens. To make sure that the batter is the right thickness, scoop some batter into a spoon and pour it back into the bowl from a low height. If the batter completely drains from the spoon in 5 seconds, it is ready.
Cover the bowl with batter and place it in the refrigerator for 30-60 minutes. As it cools, the batter will thicken even more.
While the batter is cooling, prepare the cabbage. Prepare a low-salt saline solution by mixing 1 liter of water and 1 tbsp. salt. Place cabbage in water and leave for 5-7 minutes.
Then rinse the cabbage with running water and divide into small inflorescences.
Before frying in batter, cabbage should be slightly boiled. 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 of 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 time for 3 minutes.
Remove cabbage from boiling water and immediately place in cold water to stop the cooking process.
Leave cabbage in cold water for about 1 minute. Once the florets have cooled, transfer them to a plate lined with paper towels and pat dry.
Spread the inflorescences on the work surface in one layer, lightly sprinkle with flour - so the batter will stick to the pieces even better.
Beat the egg whites until fluffy and in small portions, gently stirring from the bottom up, mix into the cooled batter.
Add vegetable oil to the pan in such an amount that it covers the bottom with a layer of about 1 centimeter or even a little more, and heat well.
Dip the cauliflower florets in the batter and drop into the hot oil.
Fry the florets for 2 minutes on one side, then flip 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 immediately serve to the table.
Cauliflower in batter is ready! Good appetite!
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Fried vegetables are incredibly tasty and healthy. Among them, cauliflower in batter is especially worth highlighting. It contains many vitamins and microelements. It will be useful for all housewives to know how to fry cauliflower in batter. In many ways, the success of this dish depends on whether you can properly prepare the batter.
How to make batter
This foreign word is called batter, made from a mixture of flour with water and salt. As a rule, eggs, breadcrumbs are added there. Everyone should know how to make a batter for cauliflower from these products. There are recipes with other ingredients: milk, beer. The mixture is made in varying degrees of density. Before dipping cabbage slices there, it is brought to half-cookedness. They do this so that the inside of the vegetable does not remain raw, because it is fried quickly.
Cauliflower batter - recipe with photo
Plenty of cooking options. You can choose a recipe for delicious cauliflower batter with two or three ingredients, or master one that has a lot of ingredients. The components should be selected based on what kind of taste you want to end up with: salty, bland, sweetish, spicy, with a slight sourness. The vegetable will turn out delicious with each of these test 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 a delicious and dense crust. Such a delicacy should appeal to all people who love deep-fried food. Crispy batter for cauliflower 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 get to eat healthy foods will eat a vegetable of this preparation.
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:
- Before you cook cauliflower in batter, sort the head of cabbage into inflorescences, wash. Put in a saucepan, fill with water and salt. Cook for 10 minutes over medium heat. Do not cover with a lid. Then throw it in a colander.
- Whisk eggs with water. Add salt, pepper, carefully add flour. Stir.
- Pour crackers into a deep plate.
- Heat the oil in a frying pan.
- Roll each inflorescence in breadcrumbs, after dipping in batter. Put in a 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 battered cauliflower dishes are not available to them. Liquid dough can be made from those ingredients, the use of which is not prohibited during the fasting period. There are no eggs added. Lenten batter is made from flour, water, spices. A vegetable with it turns out no less tasty than with an ordinary one.
Ingredients:
- cabbage forks - 1 small;
- water - 1 tbsp.;
- greens - half a bunch;
- flour - how much dough will take;
- salt - 1 tsp;
- black pepper - two pinches;
- a mixture of dried garlic with white pepper - 0.5 tsp;
- turmeric - 1 tsp
Cooking method:
- Wash the head. Boil for 5 minutes, then disassemble into inflorescences.
- Gradually add flour to the water so that the consistency is a mixture resembling thick sour cream. Add salt, all seasonings. Stir carefully.
- Pour inflorescences into a container with dough.
- 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 more high-calorie treat, but deliciously delicious. The batter for cauliflower with mayonnaise is very tender. It well envelops each inflorescence. More tastier dish it will work if you buy not ordinary mayonnaise, but lemon or olive. You can experiment and use some kind of sauce instead, such as cream or tartar.
Ingredients:
- cabbage - 0.5 kg;
- salt pepper;
- mayonnaise - 185 ml;
- flour - 3.5-4 tbsp. l.;
- egg - 1 large.
Cooking method:
- Wash the head of cabbage, disassemble into inflorescences, boil from three minutes in salt water.
- Beat the egg until foamy, add mayonnaise and flour. Salt, pepper.
- Dip each floret into the liquid mixture, then place in a skillet with plenty of oil. Fry until golden brown over low heat.
On milk
Another variation of the dish. The batter recipe for cauliflower with milk has been time-tested and is considered a classic. If you cook the dough in this way, the crust on it will crunch. The vegetable inside will remain soft, tender. The delicacy will be very useful, you can safely include it in your child's diet. So, we cook cauliflower in batter from milk.
Ingredients:
- cabbage forks - 1 large;
- vegetable oil;
- milk - 150 ml;
- salt, spices;
- eggs - 4 pcs.;
- flour - 220-230 g.
Cooking method:
- Wash the head, divide into inflorescences and boil in salted water for 5 minutes. Then discard in a colander.
- Beat eggs with salt, add milk and spices. Gradually add flour, mixing thoroughly so that lumps do not form.
- Dip the florets in the batter and fry in the skillet on all sides until golden brown.
in beer
A very simple recipe, but with a twist. Beer batter for cauliflower has a characteristic bitterness. A vegetable soaked in vapors of an alcoholic drink becomes softer and juicier. When frying, alcohol evaporates, so it is allowed to give it even to small children. Be sure to try this delicacy 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:
- 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 fold in a colander.
- Whisk eggs with salt until frothy. Pour beer into them, pepper. Gradually add flour, mixing thoroughly. The consistency of the mixture should be similar to sour cream.
- Warm up the vegetable oil. Dip the florets in the batter and place in the pan. Turn them over so they brown on all sides. Before serving, hold a little on a paper towel to get rid of excess fat.
without eggs
The dish prepared according to the following recipe will turn out to be no less tasty than all the previous ones. Cauliflower in batter without eggs comes out tender, juicy. All this is achieved due to kefir added to the composition. You can serve treats to both adults and children. If you are cooking for kids, then it is better not to add hot spices and a lot of salt to the batter.
Ingredients:
- cabbage forks - 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:
- Boil water. Disassemble the head of cabbage into inflorescences. When the water boils, salt it and throw the vegetable into it for five minutes.
- Mix water with kefir with a whisk and begin to gradually add flour. The dough should be slightly thicker than pancake. Salt it, add seasonings, soda slaked with vinegar.
- Heat olive oil in a frying pan. Dip the vegetable pieces in the liquid mixture and fry until golden brown. Turn them over to brown each side.
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:
- Wash the forks, divide into inflorescences. Boil water, salt it, cook vegetable pieces for 3 minutes. Throw them in a colander, cool.
- Whisk the eggs with a whisk. Gradually add flour, continuing to stir the dough. Add salt, pepper and turmeric.
- Grate the cheese coarsely. Introduce it in small portions into the dough. If you throw all at once, it may stick together in lumps.
- Dip the inflorescences into the cheese mixture and fry in a 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 such a test and the usual one. The recipe for batter for cauliflower on 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 to your liking.
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:
- Divide the forks into small inflorescences. Boil them in salted water for no longer than three minutes. Cool down.
- Whisk eggs with salt. When the foam appears, add the rest of the spices and crushed garlic. Pour mineral water and sprinkle flour in small portions. Mix well.
- Dip the cooled pieces of vegetable into the dough, fry with plenty of oil over moderate heat. After cooking, hold them on a paper towel for a while.
With starch
A vegetable cooked according to this recipe gets a crispy crust, but remains soft and tender inside. If you like to eat a variety of foods, then you should remember how to make batter with starch. The photo shows that the cabbage pieces with it come out very ruddy, appetizing. The cooking process takes a minimum of time. This delicacy is a great option for a light and quick 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:
- Disassemble the head of cabbage into inflorescences. Boil them in boiling salted water for three minutes.
- Chop the dill. Beat eggs with salt, add starch, pepper and herbs.
- Heat up some oil in a frying pan. Dip each piece of vegetable into the starch-dill mixture. Fry them in a skillet for about a minute on each side.
Cauliflower in batter - cooking secrets
Each dish has its own characteristics, knowing which, you will make it tastier. Recommendations on how to batter:
- For the dish, not only a fresh vegetable is used, but also one that has been previously frozen. The taste will be the same. Frozen vegetables can be stored for up to several months.
- You can cook not only in a 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 a mold and pour over. It is necessary to cook at a temperature of 200 to 220 degrees. A baked dish will have significantly fewer calories than a fried one.
- Do not overcook the florets because they will be loose and lose their beneficial features. It is better to bring them to half-cooked. Pieces should be pierced with a fork, but not disintegrate or crack at the same time.
- If you boil the florets in water with a little sugar added, they won't lose their color and will take on a more concentrated taste.
- After cooking, rinse the product with cold water so that it remains elastic and crispy.
- Inflorescences can be rolled in flour before dipping into the liquid mixture. Then the batter will stick better.
- Be sure to lay out the cabbage slices on paper napkins after frying, which will absorb excess fat.
- The dish is combined with all sauces, so you can choose any for serving: garlic, sweet and sour, creamy, soy.
- Try to cool the dough and heat the oil as much as possible. This will affect both the taste of the dish and its texture.
- Add turmeric to brighten up the dough. Airiness gives it the use of carbonated drinks.
- If you want the vegetable to retain the maximum of vitamins, cook it not in a saucepan, but in a double boiler.
Video
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Cauliflower batter: recipes with photos
The most summery, so tasty and so healthy vegetable is cauliflower. July inflorescences cannot be compared with frozen, asexual winter ones, and therefore it's time to feast on beautiful 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 that there is a lean version, which is also very tasty. The color of cabbage inflorescences will not be as bright as with yellow eggs, but crunchiness is guaranteed.
So, the recipe is simple:
- Combine 0.5 cups of cold water with 4 tbsp. spoons of vegetable oil;
- add 1 teaspoon of baking powder, pepper and salt to taste;
- add 2 cups of flour;
- dip the inflorescences boiled halfway into the resulting batter and fry in medium hot oil until golden brown.
You can also fry other vegetables. To make the crust especially crispy, do not spare oil - it is better to deep-fry. You can spice up cabbage in a post tomato sauce, at other times serve as a side dish for fish or meat.
Batter for cauliflower without eggs
By the same principle, you can cook batter without eggs, but in milk. If you use soy instead of regular cow's milk, you get another lean or vegetarian option.
Prepare a dough that is similar in consistency to pancake dough, except a little thicker.
The dough is made like this:
- mix milk in equal proportions with water, salt the mixture to taste, add ground pepper and your favorite seasonings;
- add flour to the density indicated above;
- dipping cabbage inflorescences boiled in salted water, put on well-heated oil and fry until golden brown.
Cabbage turns out no worse than the one we used to do with eggs.
On mineral water
What if the guests are on the doorstep, and there is nothing tasty in the house? Well, except perhaps a couple of eggs and a luxurious head of snow-white cauliflower is waiting in the fridge for its hour. This is her way and yours!
Cooking cauliflower in batter on an ordinary mineral water - believe me, it will not be worse. We'll tell you how to make a batter for cauliflower for a wonderful vegetable dish"out of nothing".
Would need:
- a head of cabbage about a kilogram;
- 2 eggs;
- 6 art. spoons of flour;
- a glass of mineral water;
- hot pepper - a quarter of a teaspoon.
If there is ground paprika(1 teaspoon), the same amount of curry and fresh cilantro, you get something completely conceptual.
Put everything except mineral water in a bowl, beat, add mineral water and beat again. Put the cabbage florets into the mixture and mix until the batter is evenly coated. Then fry in a small amount of oil until cooked. Ready cabbage can be poured with Narsharab sweet sauce - in combination with spicy cabbage there will be a completely Asian result.
Batter on beer
Cooking cauliflower in beer batter. This is an easy way to sauté cabbage if you need an airy batter.
To make batter on beer, you need to mix half a glass of beer with salt (determine the amount to taste), drive a couple of eggs into it and add 2 tbsp. spoons of flour. Mix again gently with a whisk. This is enough to roast a small head of cabbage.
Fry the cabbage as usual, after disassembling it into inflorescences, boiling for 2-3 minutes and throwing it into 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 option and a delicious independent dish. Add hard cheese to the batter, and you get a product with a pronounced creamy taste, aroma tender cheese and an incomparable golden crust on rounded cabbage inflorescences. Inside, the cabbage will be juicy, but on the outside it will be appetizingly fried and crispy.
So, cauliflower with cheese is done like this:
- Prepare 3 eggs, half a glass (approximately) of flour, 50 g of cheese, a little sour cream (three tablespoons are enough), put salt and pepper to taste.
- Beat all the ingredients with a fork (eggs, salt, pepper, sour cream).
- Add flour, stirring until smooth, so that no lumps remain. The batter should not be liquid. If watery, add flour until thick.
- Hot vegetable oil fry boiled cabbage inflorescences dipped in batter.
- 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 another way to cook cabbage - in the oven. You can bake cabbage in cream, with cheese, with minced meat and other additives. We will tell you how easy and tasty it is to make ordinary baked cabbage, which will retain its taste, but will be at the same time without excessive addition of oil.
In this dish, the main thing, after cabbage, is the sauce.
We prepare it by mixing the following components:
- 1 chili pepper, a good bunch of cilantro and a dozen mint leaves cut and chopped in a blender;
- add lemon juice (1 tbsp), 2 tbsp. spoons of vegetable olive oil) and the same amount of water, turn everything into a puree.
While everything else is cooking, cover the sauce and refrigerate.
For batter:
- we take half a glass of flour, add half a glass of breadcrumbs to it, salt and baking powder - half a teaspoon each, put ground cumin, turmeric, cayenne pepper, simple ground black pepper, and Indian spice Garam Massala (if any);
To make the cabbage with a very crispy crust, you need to replace half of the flour with starch when preparing the batter for frying.
Another tip is to fry in large quantities of well-heated oil and in small portions. The freer the cabbage in the pan, the better and brighter the crust will be.
