Summary

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

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Instructions

1. 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.
2. Cut the cauliflower into individual florets, clean well and blanch in boiling salted water for 2 minutes. Then rinse in cold water and drain.
3. 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.
4. Good as an accompaniment to many meat dishes and also delicious as a starter.