The summer, such a tasty and so healthy vegetable is cauliflower. July inflorescences can not be compared with frost-bitten, asexual winter ones, and therefore it is time to enjoy beautiful fresh cabbage. Do you know how to cook cauliflower in batter? There are many ways to cook, we have chosen the best.
The most famous batter is beaten eggs with flour. But not everyone knows that there is a lean option, which is also very tasty. The color of cabbage inflorescences will not be as bright as with yellow eggs, but crunchiness is ensured.
You can also fry other vegetables. To make the crust especially crispy, do not spare oil - it is better to deep-fry. In fasting, you can flavor cabbage with tomato sauce, at other times serve as a side dish for fish or meat.
By the same principle, you can cook batter without eggs, but in milk. If soya is used instead of ordinary cow's milk, then you get another lean or vegetarian option.
Prepare a dough that, in consistency, resembles a pancake dough, only a little thicker.
Cabbage turns out not worse than the one that we used to do with eggs.
What if the guests are on the doorstep and the house has nothing tasty? Well, maybe a couple of eggs and a luxurious head of snow-white cauliflower are waiting in the refrigerator for their time. This is her and your way out!
Cooking cauliflower in batter on a regular mineral water - believe me, it will be no worse. We’ll tell you how to prepare a batter for cauliflower for a wonderful vegetable dish “from nothing”.
If there is ground paprika (1 teaspoon), as much curry seasoning and fresh cilantro, then something completely conceptual will turn out.
Put everything except the mineral water in a bowl, beat, add mineral water and beat again. Put cabbage inflorescences in the mixture and mix until evenly coated with batter. Then fry in a small amount of oil until tender. Ready cabbage can be poured with sweet sauce “Narsharab” - in combination with spicy cabbage there will be a completely Asian result.
Cooking cauliflower in a batter of beer. This is an easy way to fry cabbage if you need an air batter.
To make a batter on beer, you need to mix half a glass of beer with salt (determine the quantity to taste), drive a couple of eggs into it and add 2 tbsp. tablespoons of flour. Stir gently again with a whisk. This is enough to fry a small head of cabbage.
Fry the cabbage as usual, having previously sorted it into inflorescences, boiling for 2-3 minutes and putting it in a colander. After this inflorescence dip in batter, fry over low heat, turning over from all sides.
Cauliflower in cheese batter is an excellent garnish and a delicious independent dish. Add hard cheese to the batter, and you will get a product with a pronounced creamy taste, a delicate cheese aroma and an incomparable golden crust on rounded cabbage inflorescences. Inside, the cabbage will be juicy, but outside it is appetizingly fried and crispy.
Delicious cabbage fried with cheese batter is ready!
It would be unfair not to recall another way of cooking cabbage - in the oven. You can bake cabbage in cream, with cheese, with minced meat and other additives. We will tell you how simple and tasty it is to make ordinary baked cabbage, which will retain its taste, but at the same time without unnecessary addition of oil.
The main thing in this dish, after cabbage, is sauce.
While cooking everything else, cover the sauce and send it to the refrigerator.
In order for the cabbage to turn out with a really crispy crust, you need to replace half the flour with starch when preparing the batter for frying.
Another tip is to fry in a large amount of well-heated oil and in small portions. The more free cabbage in the pan, the better and brighter the crust will be.
A very tasty appetizer will turn out if you cook cauliflower in batter - cheese, beer, egg! We have compiled the best cooking recipes for you!
First you need to protect yourself from various bugs that can hide in cabbage inflorescences. To do this, dissolve salt in cold water (1 tablespoon per 1 liter of water). There are 2 liters.
Dip the cabbage into the water and start cooking batter. But first we put in another pan to heat the water until it boils.
Separate the yolks from the proteins.
Squirrels are sent to the refrigerator for now.
Add the vegetable oil to the yolks.
Sparkling water. She will give a batter of airiness.
A bit of white dry wine. Thanks to alcohol, the dough will take less oil upon frying.
Add spices and salt. I had ground black pepper and dried basil.
Whisk everything with a whisk.
Gradually add the sifted flour.
Batter send for 10-15 minutes in the refrigerator.
We wash the cabbage and divide into inflorescences.
The diameter of the inflorescences is about 4 cm.
Salted water boiled by then.
Add milk and bay leaf. Thanks to milk, the cabbage will remain snow-white, and the bay leaf will remove the unpleasant odor.
We put the cabbage in a colander, put it in water and cook for about 3 minutes.
We take out, rinse with cold water.
Dry with paper towels.
We spread it on the board (I covered it with cling film, so that later it would be easier to wash).
Sprinkle flour through a sieve.
This technique is needed so that the batter does not drain from the cabbage.
We take out the proteins from the refrigerator and, adding a pinch of salt and a couple of drops of lemon juice, beat with a mixer to steep peaks. At this point, put on the stove to heat the stewpan with oil.
Gently mix the proteins into the batter.
Squirrels will give him extra splendor.
Dip cabbage in batter.
Taking out one at a time, dip into boiling oil.
Fry for 1-2 minutes on both sides.
Let the oil dry on a paper towel. By the way, I still had the batter, and I fried very tasty unsweetened pancakes from it.
Serve to the table and enjoy!
Disassemble the cauliflower into small inflorescences, which will then be convenient to fry and eat. To do this, take a sharp knife, cut a hard stump. And separate the inflorescences from each other. Then wash, discard in a colander and boil in boiling water until half ready. In time, it will take about 5 minutes after boiling water again. Try cabbage with a knife. If it is soft, you can take it out. And you can cook a whole head of cabbage, cool, and only then divide into inflorescences. To whom it is more convenient.
In any case, while the cauliflower is cooked, start cooking batter. He is preparing elementary. But you can always complicate the cooking a bit, thereby improving the taste of the finished dish. Drive eggs into a bowl. It will take 2 or 3, depending on the amount of cauliflower. Add salt and pepper. Pour other seasonings as desired. Turmeric will make batter more yellow. Paprika - in red. Dried garlic - spicy. Provencal herbs - fragrant.
Shake eggs with salt and spices with a whisk or fork. If desired, take a small piece of hard cheese and grate it on a coarse or medium grater. Add to batter. Cheese will make cauliflower in batter more interesting to taste.
Start adding wheat flour over a spoon, stirring intensively each time so that no lumps appear in the batter. Ready batter should be thick, but flowing, uniform.
Heat the oil in a pan. Cauliflower inflorescences dip in batter and put on a hot frying pan.
Fry on all sides. Put ready cabbage on paper napkins so that the fat is absorbed, and then put it on a plate.
Now you know how to prepare cauliflower in batter, the recipe with a photo showed how this dish is simple and appetizing. Such a fried cauliflower in golden batter is delicious both cold and warm. Serve appetizer with fresh vegetables.
Hearty and tasty cauliflower in batter is obtained, a step-by-step recipe with a photo will help you prepare a delicate and tasty dish.
Cauliflower will give you not only a lot of useful substances and vitamin that are in its composition, but also will not let hunger bother for at least several hours.
Cabbage in batter can serve as a separate dish, and be a side dish to another dish at your discretion. Cauliflower recipe in batter you will like.
So, cooking cauliflower in batter. First you need to prepare the cauliflower. To do this, wash it thoroughly under running water, and then cut it off. It is necessary that small pieces of cabbage are obtained.
Put a pot of water on the fire, salt it and put the cauliflower. Let it cook for ten minutes.
While the cabbage is cooked, prepare a batter for her. Take a deep plate and break one chicken egg into it. Beat it with a fork or whisk. Add some flour and salt. Stir well with a whisk to make a homogeneous mass.
Pour a little milk and mix again until smooth. Now add more flour until you get a thick batter. Whisk thoroughly with a whisk until smooth.
By this time, cauliflower should be cooked. Put it on a plate and let it cool so that you can easily pick it up later.
Place the pan on the stove and pour vegetable oil. Dip a slice of cabbage in a batter and put it in a pan. With the remaining pieces, do the same.
Fry on both sides until a golden crust appears, literally a few minutes on each side. As you can see, cooking cauliflower in a batter was not at all difficult.
Put the prepared cauliflower in batter on a dish or plate and wait until the oil drains. Serve with sour cream and herbs, lettuce, rye bread. The dish is cauliflower in batter, it turns out light and tasty.
A few words about the choice of cauliflower: try to buy medium-sized beautiful heads of cabbage with light and intact inflorescences. The freshness of cauliflower is always indicated by the dense, juicy and not sluggish light green leaves that surround the head of cabbage. Frozen cauliflower is also suitable for this dish - let it thaw for a while in the refrigerator, then drain the liquid and dry the inflorescences.
You can use almost any batter for this dish, there are a huge number of recipes (in plain water, kefir, milk and even beer). I propose to make a very simple batter based on ice highly carbonated water, thanks to which the finished dough will delight you with its airiness. In addition, I advise you to add a little strong alcohol, which will make the batter especially crispy.
To prepare this simple and tasty dish, take cauliflower, highly carbonated water, wheat flour (premium or first grade), potato (or corn) starch, raw medium-sized chicken egg, vodka, salt and black pepper. We will fry cauliflower in batter in refined vegetable (I use sunflower) oil.
Cauliflower for this dish can be taken both fresh and frozen. First of all, we will process the fresh one - carefully head out the cabbage, dry it and take it into inflorescences, just cutting them off with a knife. If these same inflorescences are too large, you can cut them in half or in quarters. 400 grams is already prepared cauliflower, but use as much as you have.
Depending on personal preferences, cauliflower can be softened. So, for example, if you like soft and delicate inflorescences, they need to be boiled or steamed beforehand. For those who prefer the ready-made cauliflower in batter to crunch slightly, this moment is superfluous. It’s most convenient for me to cook steamed cauliflower in a slow cooker for 5-7 minutes.
In the meantime, we will prepare the batter for cabbage. To do this, break one chicken egg in a suitable dish, add about 50 milliliters of ice (put it in the freezer in advance, but make sure that it does not become an ice) of soda water, salt and ground black pepper to taste. Mix everything with a fork / whisk or beat with a mixer until smooth.
Mix and look at the consistency (approximately like non-greasy sour cream). The batter should not be too thick and not too liquid, that is, such that it adheres well to cauliflower inflorescences. If you have a liquid, add more flour, otherwise the batter will drain from the workpieces. Thick - dilute with water (otherwise it will be quite problematic to distribute it over the entire surface of the inflorescences with a uniform layer).
Our cauliflower steamed in 5 minutes - it is easily pierced with a toothpick, but it remains the same dense and elastic. You don’t need to hold for a long time, otherwise the delicate inflorescences will fall apart and spread, and we still have to batter them. Let them cool slightly so as not to burn their hands.
In the meantime, make a breading. To do this, simply mix 30 grams of sifted wheat flour with a pinch of salt and ground black pepper.
Bread cabbage inflorescences in flour, excess shaking. Thanks to the breading, the batter will stick to the pieces better.
Now we will fry the cabbage in batter. To do this, it is best to choose some deep and narrow enough dishes so that the oil consumption for deep fat is reduced to a minimum. Pour odorless vegetable oil in a saucepan in advance, warm it well and put the first batch of inflorescences.
Fry cauliflower over medium heat until golden brown. Then we do the same with the next batch of prepared inflorescences. You can control the degree of rosy to your liking.
We serve our simple and tasty dish immediately hot with any sauce of your choice. With proper preparation, the batter will delight you with a crunch and airiness, and cauliflower - with tenderness and juiciness. Cook for health!
For batter:
First you need to get rid of the leaves, also remove the stalk and black dots.
Next, put the vegetable in a pan, salt the water, bring to a boil, cook for 15 minutes. Be careful - cauliflower can be digested very quickly, so check with a knife sometimes. If he enters without effort, then turn off the fire.
The batter is prepared quickly, so to save time, we’ll make it while our main product is cooked. We connect all the components together. The result should be a sour cream-like mass. If the liquid is rare, add a little flour.
We divide the cabbage into inflorescences, each level with a knife, so that they turn out more even.
If you are on a diet, then at this stage you can finish cooking - the cabbage is already very tasty, you can enjoy the dish. If you really want to cook a vegetable in batter, then proceed!
Dip each inflorescence in batter so that they are well saturated.
We oil the pan and heat it, put the cabbage and fry until golden brown.
To add tenderness to the dish, you can separately prepare the sauce or simply cajole the cabbage with butter. In this case, it will be very tasty and satisfying. Bon Appetit!
The recipe seems to be simple, but the cabbage is very tasty. The first thing I do in cooking cabbage is to divide it into inflorescences.
If you have large cauliflower, therefore its inflorescences are large, then they can be cut in half.
Cauliflower is beautiful, white, without damage, dark parts. If you buy cauliflower on the market, then try to take cabbage without damage and not sluggish.
I put a pot of water on the fire, add salt to the water and wait for the water to boil. Water should be well salted.
When the water boils, pour the cauliflower into the water and cook it for 7 minutes. I cooked 10, that's a lot. Since the cabbage was very soft.
Then you need to drain the water from the cabbage. You can choose a cabbage slotted spoon. And you can put it in a colander.
For one egg, I add one tablespoon of flour. Therefore, for 2 eggs - 2 tbsp. spoons. And if you have a lot of cabbage, then you need 3-4 eggs for a batter.
Beat eggs, flour and salt with a whisk, but not to fanaticism, this is not a biscuit dough. You can add milk or sour cream to the batter, but I do not add. I prefer the top, already cooked cabbage, watered with fresh sour cream.
Then each cauliflower inflorescence must be placed in batter. Meanwhile, you need to put the pan on the fire and add butter to it.
Once the butter has melted and the pan has warmed up, you can fry the cauliflower. Each cabbage inflorescence is dipped in egg batter and spread in a pan.
It is better to do this one inflorescence, because if all the cabbage is placed in a batter, and then there will be just porridge in the pan.
Fry cauliflower on both sides until golden brown. And so we fry all the cauliflower inflorescences.
You do not need to stew cauliflower, as well as additionally cover with a lid when cooking. It is important for us to fry every inflorescence until a golden crust is formed.
Ready-made cauliflower can be served both hot and cold. It turns out delicious and so and so.
Once you try cauliflower another time, it is impossible to refuse it. Very tasty, tender, unusual, under a crisp.
First you need to clean the head of cabbage from dark spots, if any. And wash well.
Then divide into inflorescences, put in a pan, pour water and put on fire. Do not cover with a lid! After boiling, screw and cook for 7-10 minutes.
While the cabbage is cooked, you can cook cheese batter. To do this, take quail eggs (you can replace chicken) and hard cheese.
Beat eggs slightly with a whisk.
Add salt, herbs.
Stir and add hard cheese, grated on a fine grater.
Stir again and add flour.
Stir until smooth. Add cooked cauliflower to the batter, previously dividing it into even smaller parts.
Dip the slices of cabbage completely in batter and put in a preheated pan with sunflower oil.
Fry on both sides until golden brown.
When the whole batter is used, and the cabbage is still left, then it can be made as a preparation for the winter. To do this, put small pieces in sachets and place in the freezer. In the future, to use such cabbage, it must be thawed and fried in the same way or in any other way.
So sachets in the freezer, and decorate our fried roast cabbage with herbs and serve. It is best consumed in a warm form.
We put the ripe forks of cauliflower on the cutting table, get rid of the foliage and carefully consider it - yes, don’t be surprised at this. Cabbage caterpillars often hide inside a fork. Using a knife, cut the cutest inflorescences. It is advisable to keep a small leg, so that it is more convenient to dip the vegetable heads in the dough.
In no case do we tear off the balls with our hands - we need approximately the same and strong shape of the widths. We lay out everything that happened to cut more or less smoothly on the board.
We place the inflorescences in a double boiler for 15 minutes or blanch in boiling water - we choose the method convenient for you and on this, in fact, the preparation of the "curly beauty" is over.
Salt and pepper - this is purely to your taste. Beat well.
We attach finely grated cheese, and what is available, we grind it. Mix lightly.
Add a little flour, but so that the mixture does not turn out too thick.
We check with a spoon and if the mass slowly drains from it - this is an ideal batter.
Holding the inflorescences by the process of the head, gently dip in the dough, trying not to press hard on the cabbage.
We use a cauldron with high edges and a small bottom diameter. This dish ideally holds the heating temperature and holds 7-8 cabbage balls. We pre-heat our experimental “deep fat fryer” with vegetable oil in the volume of half a glass and prepare cauliflower in batter, periodically turning on different sides.
We discard the golden inflorescences in a colander - let the excess fat drain. Also, for this it is not forbidden to use a paper towel, on which cabbage balls are carefully laid out. It is most convenient to extract fried cabbage with cooking tongs.
Serve the dish as a snack or side dish. Fried cauliflower in batter goes well with meat. For those who are indifferent to meat, we offer the option with tomato or garlic sauce - we chop a crispy ball on a fork or part of it formed with a knife, lower it into a small amount of ketchup and eat.
Cooking cauliflower in cheese batter, which provides an appetizer with a great taste and a golden crust. A sauce of sour cream, parsley and garlic emphasizes the merits of the dish, gives piquancy and spiciness. The vegetables are crispy on the outside and tender on the inside, the perfect recipe for a summer menu!
Let’s head out the cauliflower for inflorescences.
Wash the cabbage and transfer to a deep pot with boiling water. Boil in salted water for 7-10 minutes until half ready.
Throw the cabbage inflorescences into a colander and douse with iced water to stop the cooking process. Leave the vegetables for a few minutes to glass the water.
In the meantime, prepare the cheese batter. Grind hard cheese on a fine grater and sprinkle it into a deep bowl.
We beat three chicken eggs into the grated cheese.
Then add ground paprika to the egg-cheese mixture and, if desired, a little salt (note that the cheese is also salty). For flavor, add finely chopped fresh parsley.
Thoroughly mix the cheese batter, achieving a homogeneous consistency.
Roll the cooled cabbage in wheat flour so that the batter is better held on it.
Then we dip the inflorescences in the finished cheese batter, achieving a uniform coating.
We heat the pan with vegetable oil and put prepared pieces of cauliflower on it. Fry vegetables over medium heat until golden brown, periodically turning them over with a fork so that they are podzolotil on all sides.
Put the prepared cauliflower on paper towels or napkins to free from excess fat.
Cook the garlic sauce. In sour cream with a fat content of more than 20%, add garlic cloves passed through a press.
Then add chopped greens - parsley, cilantro or dill.
Mix the sauce until smooth and serve with fried cabbage.
Making a batter: whisk the flour, egg and beer with a whisk. Salt and pepper. The batter is very crispy due to beer.
We sort cabbage into inflorescences. I like the big pieces, but you can do less.
Throw the cabbage into boiling, salted water, cook for 5-7 minutes.
We discard the cabbage into a colander, wait until the water cools down a bit and drains well. Heat the oil in a pan, about 1 cm deep. Dip slices of cabbage in batter.
Fry until golden brown on all sides. We put the finished pieces on a paper towel to drain excess fat.
All! Such cabbage can be served as an appetizer, with your favorite sauce, as a side dish or for breakfast.
Step-by-step recipes for cooking cauliflower in batter in a pan and various options
2018-10-21 Galina Kryuchkova and Alena KamenevaRating
recipe
Time
(min)
Serving
(people)
In 100 grams of the finished dish
4 gr.
11 g
Carbohydrates
9 g145 kcal.
Cauliflower - one of the most delicious vegetables, which is suitable as a side dish for any dish - meat, poultry, vegetables, cereals. Today I want to offer you to cook cauliflower in a batter in a pan. This cooking option gives the most delicious result.
Cauliflower in the end is very tasty, tender inside, and on top with a golden brown. Cauliflower can be served with sour cream or garlic, cheese sauce. Well, such a culinary masterpiece is within the power of everyone, so let's get started!
Ingredients:
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Cooking process
Prepare all the necessary products on the list. Choose a medium-sized head of cauliflower. Cabbage should be free from damage and flaws. Rinse the cabbage under cool water and dry. Disassemble cauliflower for inflorescences.
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For batter, prepare a small bowl, drive one large chicken egg into it.
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Then pour a spoonful of wheat flour.
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With a whisk, shake the batter until smooth, note that there should be no lumps in the batter, therefore, beat the ingredients well.
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On the stove, bring the pot of water to a boil, lower the cabbage inflorescences into the water, boil for 2 minutes, then carefully remove the cabbage from the boiling water with a slotted spoon.
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Transfer the cabbage inflorescences to batter, sprinkle well with salt, pepper, sweet paprika. Roll cabbage slices with batter on all sides.
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Warm vegetable oil in a pan, transfer cabbage there and fry for 2-3 minutes on all sides. As a result, the batter should become rosy. Now you can turn off the fire, cabbage can be transferred to special kitchen paper towels, remove excess oil.
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Serve the cabbage to the table immediately.
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Bon Appetit!
Are you looking for the fastest cauliflower recipe in a batter in a pan? You have already found it on this page. The recipe is good because you do not have to spend a lot of time and mess with every single piece of cabbage.
Ingredients:
How to quickly cook cauliflower in batter in a pan
Raw head of cabbage cut along into small inflorescences. Cut off the coarsened parts.
Stir kefir, eggs, soda and salt with flour.
Put the inflorescences in a deep bowl.
Pour batter and stir.
Heat the oil pan.
Scoop the dough with slices of cabbage with a large spoon.
And put in a hot pan.
Then turn it over.
Here's a simplified recipe for cauliflower in a batter in a pan. Reduce the heat, put all the products in a pan and cover for a couple of minutes.
You will need hard cheese, butter and cream, and for the thrill of spice sensations.
Ingredients:
How to cook
Cut the base, then disassemble the head of cabbage on the inflorescences.
Boil water with spices.
Put the cabbage in a metal colander.
Dip the colander with cabbage in boiling water for 10 minutes.
Finely grate the cheese.
Beat cheese with cream and eggs.
Add so much flour that the dough becomes thick, but not solid.
Pour a lot of oil into a deep pan.
Sprinkle the cabbage with pepper and nutmeg.
Take one inflorescence and spread with dough.
Put the products in hot oil.
Use a fork to roll the cauliflower in batter along the bottom of the pan so that a beautiful crust is baked around.
Put the rounded items on a plate, pour with warmed butter and decorate with greens. For batter, you can use two types of cheese: regular and seasoned.
Often products in batter are served as an independent dish, and there are several sauces to it. Let's fry both the chicken and the side dish. The batter will be the same, but the filling is different. To make the crust pimple, add a spoonful of vodka to the dough.
Ingredients:
Step by step recipe
Scale cabbage with boiling water.
Divide the inflorescences.
Cut the fillet into squares.
Prepare the fillet and cauliflower for batter, and wipe the pan with coarse salt.
Arrange the fillings in different cups and pour sour cream. Do not forget the spices.
It's time to knead batter. First, beat the eggs in kefir.
Add white flour and soda. Divide the batter in half, add the buckwheat for the chicken, and the cornmeal for the cabbage.
Pour a spoonful of vodka into each type of batter and stir.
Heat a pan with fat.
Take one piece of chicken and dip in batter with buckwheat flour.
Fry all the slices of fillet.
Change the fat in a pan.
Dip cauliflower in batter with cornmeal.
Fry all the slices of cabbage.
You now have a meat dish and side dish. It remains to choose the appropriate sauce: orange, creamy, ginger, mustard, cheese, honey.
Short recipes for sauces:
1. Stir the chopped herbs, pepper and salt with thick sour cream.
2. Combine peanut, mint and pepper with olive oil.
3. You will need the juice of one orange, a pinch of coriander and paprika, a spoonful of starch and butter. Boil these foods over a low heat.
Some like even crispy, while others like an airy and tender crust. Let's prepare the second version of batter. To do this, we will try to beat the whites as best as possible and add not only flour, but also starch.
Ingredients:
Step-by-step instruction
Boil the potatoes in their skins.
Remove the shell from the sausages. Each cut in half.
Cauliflower pour boiling water.
Separate from the head of inflorescence.
Wash the eggs.
Separate the whites from the yolks.
Beat whites with a mixer.
To make a good foam, add salt to the proteins.
In another cup, mix milk, flour and starch together.
Gently transfer the protein foam into the batter.
Stir components slowly with a spoon.
Pour fat into the pan.
Dip cauliflower in batter and in a pan.
Spread three plates with paper towels. Here you will stack the finished products.
Add a pinch of paprika to the batter.
It was the turn of sausages. Spread dough on each half.
Place the sausages in a batter with paprika in a pan with fat.
As soon as the batter is set, immediately turn the sausage on the other side.
Cut potatoes into circles.
Chop greens.
Pour the greens into the batter.
Pound the garlic with salt.
Brush potato slices with garlic paste.
Dip each potato circle in batter.
Fry in oil in a pan, like pancakes with toppings.
Now you can cover a full dinner.
Place on the table a clear broth in bowls and a couple of sauces:
1. Stir 70 g. sour cream with one egg yolk and a tablespoon of mustard. Pour in 130 ml of vegetable oil gradually. Whip the mass.
2. Dilute chopped horseradish root and greens with tomato juice.
An interesting joke on this subject:
The husband asked his wife, what about dinner? She shouted from the kitchen: “All the products are in the dough.” At this time, they had a father in law at a party. He resentfully said: “Just think, I ate a little.” Therefore, formulate the names of dishes correctly: sausages and vegetables in batter, not in pastry.
Not everyone agrees to eat boiled cauliflower, in a batter in a pan it is much tastier. This product contains many useful elements for health, especially for expectant mothers, so it must be used in the menu. Number of products indicated for batter. To boil cabbage, you will need water and salt, depending on the volume of the pan.
Ingredients:
Step-by-step recipe for classic cabbage in batter in a pan
Pour water over half the height of the pan.
Place a pot of water over a high heat.
Add salt and bay leaf to the water.
Wash the cabbage.
Dip a whole head of cabbage in boiling water.
Boil for half an hour.
Put boiled cabbage in a colander to make the glass hot water.
From a cooled head, cut off dark and hard places.
Disassemble the cabbage for inflorescences.
Now we will knead the batter for cauliflower, in the pan it will turn into a pleasant crisp. Break the eggs into a cup, salt, dilute with water.
Add flour to the liquid.
Whisk the dough with a whisk. (Try it on the salt.)
Pour oil into a dry frying pan.
Pick up one piece of cabbage with a fork.
Dip first in batter.
Then put in hot oil.
Repeat the process with other pussies.
Make sure that the dough is fried from all sides.
Serve the cabbage in batter to the first dish instead of bread. Pre-pour garlic sauce. To cook it you will need cream and a spoonful of flour in a glass, salt and pepper. Mix and warm the components. Add the chopped garlic to the cooled sauce.
Not everyone loves steamed cauliflower or just boiled in water. Many children try to remove this useful vegetable from the plate, as they do not like its taste and appearance. They ate cooked cauliflower in batter (batter), it becomes a favorite dish. This small addition gives the fresh vegetable an unusual taste and gives it a crisp. But you need to know how to make batter, so that it emphasizes the virtues of the vegetable, and not spoil them. This article contains several simple recipes for cauliflower batter, which are most in demand among cooks and lovers of fried vegetables in a crispy crust dough.
Step-by-step video recipe
A simple cauliflower batter can be made from milk, flour and eggs. To do this, mix them in the following proportion: for each one egg one hundred grams of fresh milk is taken, a pinch of salt and flour so that the dough is like liquid sour cream. It is important to mix the ingredients thoroughly so that no small lumps of flour remain.
Such an amount of batter (from one egg) is enough for a 250-300-gram fork of cabbage, and if you plan to cook more dishes, then it is not at all difficult to calculate the proportions.
How to make cauliflower in batter according to the recipe above was very crispy? After all, this dish becomes soft and loses its “zest” if it lies on a plate for a while. A special crunch is given to the batter by breadcrumbs, in which vegetables should be crushed after they are dipped in batter. Such a simple technique will allow cabbage inflorescences in the dough to keep a pleasant and such delicious crunch for a long time. It is important to fry them in deep fat or half immersed in boiling oil. Then the cabbage will be a uniform ruddy color on all sides, without the faded white stripes that occur when they fry this vegetable in a pan in a small amount of oil.
If you want crunch and an unusual piquant taste, then after frying the inflorescences of cabbage in the dough, you can put it on a baking sheet, sprinkle each piece with grated hard cheese and bake in the oven for 15 minutes. Nobody will refuse such a treat.
You can make cauliflower batter according to the recipe mentioned above, but add one clove of garlic, minced in a mortar or press, and a little (at the tip of a knife) red hot pepper to the batter. To give the batter a nice yellow color, you can add a pinch of turmeric. Such a batter for cauliflower is ideal, as it gives this fresh vegetable a rather rich pungent taste and aromatic crust.
The dosage of acute additives can be adjusted based on your taste preferences. It is worth trying the first piece of the finished dish. If the sharpness in it is not enough, you need to add some more spices to the batter. Note that in hot food, the amount of salt, bitterness and pungency is felt differently than in cooled food. Therefore, it is important not to overdo it with additives, preparing batter for cauliflower.
To give a more spicy aroma to cauliflower, spices can be added to a simple base batter, which will give the dish unusual notes. The only condition is to correctly combine the components so that the resulting gamut of taste shades is harmonious.
For example, you can use the following combinations:
A batter for roasting can be made from beer. It is advisable that these were not residues in the bottle from which all the gas bubbles had already evaporated, but only an uncorked bottle with foam, which would make the dough more lush and crispy. Step-by-step dough preparation:
If the inflorescences are over, but the dough is still left, then you can fry it with small pancakes, which can be a great addition to dinner. You can serve them with sauce or sour cream.
Cheese batter for cauliflower is something magical and completely incomparable with ordinary batter. In this case, it is important to consider that the taste of cabbage will depend on this ingredient. If for cooking we take brackish "Poshekhonsky" or fragrant "Dutch" cheese, the dish can safely take its place even on the festive table. But usually it is prepared for a family dinner. To make a batter with cheese, you need to take:
Grate cheese, beat eggs with milk, add flour to them, stir everything thoroughly until a homogeneous mass is obtained. At the very end, add cheese and mix again. This amount of dough should be enough for a whole kilogram of vegetable. Cauliflower in cheese batter is better to eat immediately after cooking. Then the taste and appearance of the dish are more attractive.
How to prepare a batter for cauliflower, if the cheese is not enough, and a simple recipe does not attract at all or is already tired? You can combine the two batter recipes together to get a new version of this dish. To do this, beat two eggs with two tablespoons of vegetable oil and a pinch of salt, add 100 ml of fresh beer and mix so that the bubbles are evenly distributed by weight.
Then add to the dough 80 grams of flour, mix until smooth, then pour 80 grams of grated hard cheese on a fine grater. Optionally, you can add a pinch of nutmeg to the dough to give the dish an exotic flavor that will surely appeal to lovers of vegetables in the dough. It will not be superfluous to notice that processed cheese is not suitable for such a dish, because it is too soft. With it, the batter loses its strength during heat treatment. The same remark applies to all soft cheeses.
Cauliflower batter with mayonnaise is also easy to prepare. This sauce has a spicy taste that is passed to the dough. Moreover, it is in such a batter that it is good to fry not only cauliflower, but also broccoli, Brussels sprouts, even onion rings. For cooking, you need to prepare the following ingredients:
The dough is kneaded in the traditional way: the eggs are slightly beaten with a fork in a deep bowl, spices and spices are added, and then mayonnaise. The whole mass is thoroughly mixed and sifted flour is added in the process. Beat the dough well until smooth, so that no small lumps of flour are left in it.
A batter with ketchup is prepared according to a similar principle. In this case, milk is excluded from the composition of the ingredients.
To prepare a delicious batter for cauliflower without the use of animal products for vegetarians is not a problem, because cauliflower is a special treat for them. Some people simply replace eggs and milk with water, but then such a fresh batter is not very pleasing in taste. It’s better to do this:
There are many recipes for making batter, in which you can fry various vegetables. Each housewife has her own “secret” ingredients, with the help of which such food becomes unusually tasty. However, preparing an excellent batter for frying cauliflower is only half the battle. If the inflorescences are not properly fried, even the best dough will not help to avoid disappointment.
The batter prepared according to this recipe turns out to be thick, but at the same time airy, like a cloud. Such a batter absorbs a minimum of oil, quickly sets in a pan and envelops the cabbage in such a dense layer that at first glance the inflorescences resemble pies or pancakes. Cabbage inflorescences remain soft and tender, and the batter enveloping them turns out to be slightly crispy on the outside and very light and porous inside. The combination of tastes is very appetizing! Give it a try!
To prepare cauliflower in batter, prepare the ingredients on the list.
Let's start by making a batter, because it takes time to cool. Separate the egg yolks from the proteins. Cover the protein container and place it in the refrigerator for a while.
Combine the yolks with water (plain or unsalted mineral / soda). Add vegetable oil and spices to taste. I add salt, dried garlic, paprika, thyme and a mixture of Italian herbs. If desired, you can also add 1-2 tbsp. wine or other strong alcohol - the batter will turn out a little more crispy.
Beat the mixture until smooth and gradually, add the flour in small portions until the batter thickens. To make sure that the batter has turned out to be of the correct density - put a little batter in a spoon and pour it back into the bowl from a small height. If batter completely drains from a spoon in 5 seconds - he is ready.
Cover the batter bowl and place it in the refrigerator for 30-60 minutes. During cooling, the batter thickens even more.
While the batter is cooling, prepare the cabbage. Prepare a slightly salted saline solution - by mixing 1 liter of water and 1 tablespoon. salt. Put the cabbage in water and leave for 5-7 minutes.
Then rinse the cabbage with running water and divide into small inflorescences.
Before frying in batter, cabbage should be slightly boiled. Measure out 1 liter of water and add about 100-150 ml of milk, as well as 1 bay leaf and 1-2 pinchs of salt.
Such a mixture will save the cabbage from the natural, but not very pleasant smell that appears during cooking, and preserve its delicate milky color.
Bring the mixture to a boil and boil the cabbage in small batches. Put the cabbage in boiling water, wait until the water boils again, and note for 3 minutes.
Remove the cabbage from boiling water and immediately place in cold water in order to stop the cooking process.
Leave the cabbage in cold water for about 1 minute. Once the inflorescences have cooled, transfer them to a plate lined with paper towels and dry.
Lay the inflorescences on the working surface in one layer, sprinkle lightly with flour - so the batter will even better stick to the pieces.
Beat the whites in a lush foam and in small portions, gently stirring from the bottom up, stir in the chilled batter.
Add vegetable oil in a pan in such a quantity that it covers the bottom with a layer of about 1 centimeter or even a little more, and heat well.
Dip the cauliflower inflorescences in batter and put in hot oil.
Fry the inflorescences for 2 minutes on one side, and then turn over and fry for another 2-3 minutes on the other side, until golden brown.
Place the fried slices on a paper towel for a few seconds. And then immediately serve to the table.
Cauliflower in batter is ready! Good appetite!
