Summary

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

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Instructions

1. 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.
2. 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.
3. For the beer batter, beat the egg whites until stiff, then place in the refrigerator.
4. 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.
5. Pull the cauliflower florets through the batter and fry them while swimming in hot oil until they are golden yellow.
6. Serve with tartar sauce and butter potatoes or boiled potatoes.