Cauliflower – Fried in Beer Batter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head cauliflower
- Vegetable broth
- 140 g flour
- 125 ml beer, light
- 2 tablespoons oil
- 1 pinch (s) salt
- some nutmeg, grated
- 2 egg (s), separated
- Oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Remove leaves and stems from the cauliflower and soak in cold salt water for a while to lure out any hidden caterpillars and insects. Then divide the cabbage into medium-sized florets.
- Put the florets in a saucepan with boiling broth and let cook for about 10 minutes. The florets should still have a bit of bite so they don`t disintegrate during deep frying (prick with a knife to see if they`re done). Then drain well in a sieve and pat dry with kitchen paper.
- For the beer batter, beat the egg whites until stiff, then place in the refrigerator.
- Mix flour, beer, oil, salt, nutmeg and egg yolk quickly together to form a smooth dough, do not stir for too long, otherwise the dough will be tough later. Let the dough rest a little, then quickly but carefully! fold in the egg whites.
- Pull the cauliflower florets through the batter and fry them while swimming in hot oil until they are golden yellow.
- Serve with tartar sauce and butter potatoes or boiled potatoes.
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