From our article you will learn how to cook cauliflower in batter. Inflorescences are juicy, with an appetizing ruddy crust. With the help of batter, changing its recipe, each time you get a different taste of the prepared dish.
How to make a sauce for cauliflower?
As a starter for cauliflower, there can be as simple as egg whipped with salt, more often with the addition of flour, and more complex mixtures into which, depending on your taste preferences, you can add various spices, seasonings, cheese, chopped greens and even other shredded vegetables . The core of the batter can be not only eggs, but also dairy products, carbonated water, beer and other ingredients. Below in our recipes we will offer you some varieties of batter and tell you how to fry cauliflower in it.
How to fry cauliflower in batter?
Ingredients:
- cauliflower - 350 g;
- vegetable refined oil;
- fresh greens of dill and parsley;
For batter:
- water 125 ml;
- kefir - 125 ml;
- Wheat flour;
- turmeric - 10 g;
- asafoetida - 7 g;
- freshly ground black pepper - to taste;
- salt - to taste.
Preparation
Color cauliflower is washed with cold running water and disassembled into small units (inflorescences). We mix kefir and cool, boiled water and gradually pouring the sifted flour, we achieve the consistency of the batter, similar to the dough for pancakes. Then add salt, freshly ground black pepper, turmeric, asafoetida and mix thoroughly.
Spread the cauliflower in the batter and, mixing, we try to cover the whole surface of the vegetable with it. Pour the frying pan with vegetable oil and place on it inflorescences in batter, placing them in one row. Fry from all sides, periodically turning over, until ready and rosy.
Ready meal sprinkled with chopped fresh herbs and enjoy.
Cauliflower in batter in the oven
Ingredients:
- cauliflower - 850 g;
- butter - 20 g;
- bread crumbs - 85 g;
For batter:
- egg whites - 2 pcs .;
- wheat flour - 30 g;
- turmeric - 7 g;
- ground red paprika - 7 g;
- dried spicy herbs - 7 g;
- freshly ground black pepper - to taste;
- salt - to taste.
Preparation
Washed cauliflower is divided into individual inflorescences and boiled in water until half-ready. Whisk the egg whites with salt until the foam, add ground paprika, turmeric, freshly ground black pepper, dried spicy herbs, wheat flour and mix.
Inflorescences of cauliflower mackamel first in the claret, then breaded in breadcrumbs and put in an oily form for baking. Determine the dish in a preheated to 195 degrees oven for twenty minutes.
Cauliflower in batter in the multivark
Ingredients:
- cauliflower - 850 g;
- olive oil - 85 g;
For batter:
- chicken egg - 1 piece;
- wheat flour - 75-100 g;
- mineral water sparkling - 100 ml;
- curry - 10 g;
- sweet pepper flakes - 5 g;
- red ground pepper - 7 g;
- coriander - 1 bunch;
- salt - to taste.
Preparation
The cauliflower, washed with cold water, is divided into inflorescences of medium size. In the capacity of the multivarker we pour two hundred milliliters of water, the inflorescences are placed in the container for cooking on steam and we start on the device the mode "Steam cooking" or "Steam" depending on the model of your device and choose the time of five minutes.
We take the cabbage out on a plate, pour out the water from the multivark and rinse the bowl with water.
Mix the paprika, curry, ground red pepper, drive the egg and lightly beat it together with the spices, adding salt. Then pour in the sparkling mineral water, add the chopped cilantro and mix. We pour a little sifted flour and start a batter, a consistency similar to sour cream and not containing flour flakes.
We shift the sausage to the cabbage, mix it, trying to cover it with the inflorescences of the vegetable from all sides, and we determine the dish in the capacity of the multivarquet, pre-pouring the vegetable oil. We select the "Baking" or "Frying" mode on the device and stand, periodically turning, to a beautiful mouth-watering rim on all sides.