Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg cauliflower
- 1 egg (s)
- 250 ml wine, white, dry
- 2 cl liqueur (aniseed liqueur)
- 100 g flour
- Olive oil, for deep-frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix flour, salt and pepper in a bowl. Add egg, white wine and aniseed liqueur and stir slowly to form a smooth batter. Finally stir vigorously and cover and let stand for 30 minutes.
- Cut the cauliflower into individual florets, clean well and blanch in boiling salted water for 2 minutes. Then rinse in cold water and drain.
- Heat plenty of oil in a saucepan. Dip the cauliflower florets into the batter and fry them in hot oil until crispy. Drain on kitchen paper, sprinkle with salt and pepper and serve immediately.
- Good as an accompaniment to many meat dishes and also delicious as a starter.
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