One of the most popular hot appetizers of the summer was and remains cabbage in batter. Most often roast in cauliflower inflorescences of cauliflower, but in fact it can be replaced with broccoli or even Brussels sprouts, which is what we will do in the recipes further.
Brussels sprouts in batter
Ingredients:
- Brussels sprouts - 460 g;
- flour - 95 g;
- starch 35 g;
- beer - 360 ml;
- vegetable oil - for frying;
- mustard - 45 ml;
- maple syrup - 45 ml;
- Worcestershire sauce - 10 ml.
Preparation
Pre-Brussels sprouts must be blanched in salted boiling water so that it is completely ready after roasting. The time for blanching cabbage depends on its size, but should not exceed 5 minutes. After a quick scalding, the cabbage is dipped in a container of ice water to stop the cooking process.
Combine the flour with starch, salt and freshly ground pepper, pour in the dry ingredients with ice-cold beer. Heat the oil. Dip the cabbage in the batter, allow the excess to drain and fry it in preheated oil until it turns brown. Cabbage in batter can be served independently, but much tastier, accompanied by a simple sauce of a mixture of mustard, maple syrup and wooster.
Broccoli cabbage in batter
Ingredients:
- the head of broccoli;
- wheat flour - 95 g;
- corn flour - 10 g;
- carbonated water - 240 ml;
- rice vinegar -30 ml;
- soy sauce - 30 ml;
- sugar cane - 5 g;
- grated ginger and hot pepper - to taste.
Preparation
Before you cook cabbage in batter, disassemble the broccoli head into small inflorescences and rinse them. Dried cabbage dipped in a simple claret, consisting of a mixture of wheat and corn flour, water and salt. Fry the broccoli in the batter in hot oil, put on paper towels.
Prepare Asian sauce from soy, rice vinegar, sugar, chili and grated ginger, and serve it to the cabbage.
How to fry cauliflower in batter?
Ingredients:
- cauliflower - 220 g;
- pea flour - 75 g;
- baking powder - 2/3 tsp.
- ground turmeric, chili, ginger - 1/2 teaspoon each;
- Dried garlic, mint - for 1 teaspoon;
- beer or soda water.
Preparation
Quickly blanch the inflorescence of cauliflower in salted boiling water and dry them. Combine the pea flour with salt, spices and baking powder, dilute the dry ingredients with beer or water so as to obtain a homogeneous sausage. The consistency of the batter is determined only by your preferences: the thicker the batter, the thicker it will be on the finished inflorescences. Having lowered cabbage in a sausage, fry it in a plenty of vegetable oil before зарумянивания. Cabbage, fried in batter can be served simply or with a favorite sauce.