Cauliflower cooked in batter deserves special attention. This dish can act as a side dish or become a snack. It can be made very nutritious or, conversely, diet. Frankly, we recently discovered such a snack for ourselves. And they were pleasantly struck by the taste. Since then, we buy a couple of forks of cauliflower and prepare several favorite dishes from it.
So, today we’ll talk about the types of batter that can be prepared to make the crust crispy. I will plant how to bake inflorescences in the oven and how to fry them in a pan. You can choose a recipe for yourself by choosing it from those that I selected below. They are the most common and are obtained even from not very experienced housewives.
The very first step in preparing cauliflower in batter is to boil or blanch the twigs in salted water for 5-7 minutes. This time is important to consider, if you digest the inflorescences, they will not keep their shape, but will turn into porridge.
For boiling, a saline solution is taken: 10 g of salt is put per 1 liter of water. Further in the recipes I will mention this in passing, so I draw your attention to this proportion now!
So, let's start with the most useful and low-calorie recipe. Here we will not use fat at all, but this will not prevent us from getting a delicious and crispy batter from batter.
Composition:
Sometimes the forks are boiled whole, just lowering it in boiling water for 7 minutes. However, I prefer it when it is divided into inflorescences.
Then boil in salt water 5 minutes after boiling. We strictly monitor the time so as not to get mashed cabbage for baby food. Over this period of time, the branches will become softer, reach half-preparedness and will be able to keep their shape. And they will be cooked in the oven with further baking.
I also advise cutting inflorescences into medium branches. So they cook faster, and the dough is evenly distributed over the surface.
So, 5 minutes have passed, the cabbage is ready. Let's get her a slotted spoon out of boiling water. I do not cook anything from the broth, so I pour it into the sink. We leave the inflorescences to cool, and we ourselves will begin to prepare the batter and the baking sheet.
Pour breadcrumbs into a separate deep bowl. We are used to buying them in refrigerators, but you can use crumbs from homemade crackers. It’s easier for me to buy them.
For flavor, add dried garlic to the crumbs. Also buy seasoning in the store.
Take hard cheese. For cooking, I buy pieces of stocks, most often comes across cheese "Russian". But this is purely for economic purposes, but in general any kind of hard cheese is suitable for batter.
Rub a piece on the fine side of the grater and add to the breadcrumbs. Stir so that it is evenly distributed over the cup.
Drive eggs into a separate bowl and salt them.
Now we get the pan. I chose large and flat without non-stick coating. Therefore, I will use baking paper.
We cover the baking sheet with parchment paper and grease it with a couple of drops of vegetable oil. This is the only oil used in the recipe, but without this step, you just can not tear off the inflorescences from the paper.
Behind these chores, the cabbage has cooled down and got rid of excess moisture. Now, each twig and dip in the egg first, and then roll in breadcrumbs.
And put the treat on a baking sheet.
We turn on the oven at 200 degrees Celsius and detect it for 20 minutes. Five minutes later, put our baking sheet inside and bake the inflorescences for the remaining 15 minutes.
Serve with different sauces.
But perhaps the most common cooking option is frying twigs in a pan. Cook batter with cheese. When roasted, it forms a fragrant golden crust.
Composition for 1 large forks of cauliflower:
Flour may take longer than indicated in the recipe. It depends on the size of the eggs that you will use. For example, village eggs are usually larger than store eggs, respectively, require more flour.
The first step is to divide the cabbage into inflorescences. This is done quickly. With a sharp knife, begin to separate the upper branches from the stump, gradually moving towards the middle.
Now we cook twigs in salted water for 5-7 minutes. The amount of salt I indicated at the beginning of the article.
Then we drain this water and put the inflorescences on a sieve, so that water comes from them. You can also rinse them with cold water to stop the cooking process and rinse off the salt.
We drive the eggs into the bowl, rub the cheese on a coarse grater. Add salt and spices to them. And mix well this mass.
We take twigs, sprinkle them with flour in a deep salad bowl. We need them to be completely in flour.
We take a frying pan, drip a little sunflower oil on it and heat it. If you have cookware with a non-stick coating, just grease the bottom a little. This is necessary so that the crust acquires a beautiful golden color.
Dip flour inflorescences in batter and send to fry.
First we leave strong heating, as soon as the surface has become golden, we immediately reduce the heating to medium.
Fry the twigs evenly on both sides. By the way, it’s very convenient to turn them over with a fork.
Quite often, the cabbage is deep-fried. It is made from crackers or flour. We talked about flour above, now let's look at a recipe with bread crumbs.
Take the forks of cabbage:
We clear the head of cabbage from unnecessary leaves, cut it into pieces and boil it in brine. As always, we detect after boiling for 5-6 minutes.
Beat the egg, add salt and add a couple of tablespoons of water.
First, the cooled inflorescences are rolled in the egg, then breaded in breadcrumbs.
Put a small piece of butter in a frying pan and pour 1 tsp. lean. Mix them and wait for the oil to heat.
Spread the branches on it and fry until crispy.
If there is little oil, then it needs to be added, otherwise subsequent inflorescences will be without a crispy shell.
Still caught my eye recipe for batter on mayonnaise. It also turns out delicious, by the way.
For 0.4m kg of cauliflower you need:
Boil inflorescences in boiling salted water until half ready. About 4-5 minutes.
We drive an egg, flour into a separate cup and squeeze mayonnaise.
With a whisk we connect products to a homogeneous consistency.
Pour a little oil into a non-stick pan. Dip the inflorescence in mayonnaise mass and fry on low heat until a beautiful crust.
Beer is great for cooking. Remember which ones make it delicious? So when added to batter, it also contributes to the formation of the beautiful crust we need.
Take:
We divide the forks into large branches.
Boil them in salted water. Cook for about 5-7 minutes. It is important not to overdo it, so as not to get porridge.
Discard the finished cabbage on a sieve so that the broth drains.
In a separate bowl we make a batter: beat the egg, flour and beer with a whisk. We add a little so that it is not fresh.
You can take any beer: light or dark. This will not affect the quality of the batter.
Pour oil into the pan. Scroll the twigs in beer dough and fry in oil until crisp.
We put the ready cabbage on a paper towel, it will absorb excess oil.
Once I was cooking charlotte with a pear and did not see how much flour was left. It turns out that it was not enough and I decided to supplement the dough with semolina. The cake went well and now I often dilute, or even completely replace the flour with semolina. Moreover, the cereal well absorbs moisture that cabbage has preserved, which means that the batter will turn out to be more crispy. What we always try to achieve.
Composition per 0.5 kg of cauliflower:
We divide the forks into twigs. Pour water into a small pan, add 0.5 tbsp. salt. Boil and spread the cut branches. Cook for 6 minutes.
We merge the broth and cool the inflorescences.
Now let's get to the batter.
Drive an egg into a deep bowl. Dip a twig into it and lower it into semolina.
In a pan, dilute the oil. At least sunflower, at least creamy and saute the cabbage until golden brown.
All recipes are prepared very quickly. Which is very pleasing to busy housewives.
To taste the inflorescences in batter are somewhat reminiscent of nuggets. This is for my taste. But it seems to my mother that they are more like mushrooms. It is simply amazing how different people perceive the same dish. But definitely everyone needs to try to cook it.
Thank you for your attention and time spent with me.
Cauliflower, in my opinion, is the most interesting vegetable that can be grown in your garden. Or buy it at any major grocery supermarket. Elastic, dense, divided into separate inflorescences resembling miniature "mushrooms", it immediately attracts attention.
Especially actively, we start flipping through cookbooks after the cauliflower ripens. And the main seasonal recommendation is its preparation in batter. Thanks to various components, "mushrooms" always turn out different in taste.
You can experiment with the formulations of batter, since the crispiness of the finished dish depends on the recipe. Cauliflower fried in the test “cauliflower” can also be served as a snack, adding a few bowls with different types of sauces to them.
A feature of the autumn menu is its saturation with vegetables of different varieties. They are boiled, stewed, baked. Numerous recipes allow you to not repeat and serve a new dish to the table each time.
Ingredients:
Cooking:
Rinse the cabbage under running water, drain and disassemble into inflorescences. They should be neither large nor small. Make them medium sized.
Take a container with high sides. Break eggs into it, salt, pepper and beat well. Pour in water and stir. Pour in flour, constantly stirring the mixture with a whisk to prevent the formation of lumps.
The finished batter by consistency will resemble a thick dough for making fritters.
Now dip the cabbage inflorescences in the finished batter, so that they are completely covered with it.
Pour deodorized vegetable oil into the pan, heat and lay the cabbage.
The dish is cooked on a little heat to prevent sticking of the dough. First you need to fry one side to a beautiful golden color, then turn the lumps and bring the other to the same state.
During frying, do not cover the pan with a lid. Then the dough will rise well and turn out crispy.
Such cauliflower can be served as a side dish, or as an independent dish.
Cauliflower cooked in a batter with cheese is incredibly tasty. It can be served both hot and cold. This option goes well with chops.
When buying a vegetable, pay attention to its color. Cabbage should be white and not have black dots.
Ingredients:
Cooking:
Rinse the vegetable and disassemble into medium-sized inflorescences.
Boil the mushrooms until half cooked. This will take no more than 10 minutes. You need to lower the cabbage into boiling water. Then throw it in a colander and let all the liquid drain.
Beat the eggs in a deep bowl, salt and beat with a whisk.
Grate the cheese on the fine side of the grater. Chop the greens. Add everything to the eggs. Put your favorite spices. Mix well.
Pour the flour into a separate bowl. Put the prepared cabbage in it and roll it thoroughly in flour so that it covers the entire surface of the inflorescences.
Now put the cabbage in the egg-cheese mixture and mix everything carefully.
We spread the cauliflower in a pan with preheated vegetable oil and fry on all sides.
All is ready! The dish can be served at the table.
To prepare cauliflower according to this recipe, you will need to stock up on the ingredients and some patience.
Ingredients:
Cooking:
You can crush such cauliflower to the table by pre-pouring Narsharab sauce. It is prepared from boiled pomegranate juice with the addition of black pepper, basil, coriander and cinnamon.
It looks like Narsharab sauce If you do not eat eggs, but there is a desire to cook cauliflower in batter, then you can use this recipe.
Ingredients:
If you want to give the cabbage a note of piquancy, then you should try the beer batter. Do not worry, there will be no aftertaste of alcohol. Just the vegetable will turn out even more tender and juicy, and beer degrees will evaporate during frying.
Ingredients:
Cooking:
Cabbage needs to be washed, allowed to dry and taken apart for inflorescences. Try to make them the same size, then they will fry at the same time and evenly.
Put water on the stove and turn on the heat. As soon as the bubbles appear, salt it and lay the granulated sugar. Dip the inflorescences in boiling water and cook for three minutes.
If you let it boil for longer, then it will turn out too soft and will resemble a soup.
Throw the inflorescences in a colander so that all the water glass. Let it cool down for now, and we will prepare batter.
In a deep bowl, beat the eggs, salt, beat with a whisk and pour the beer. Gently - the mass will begin to foam and increase in volume.
Put flour in it and mix gently so that there are no lumps. Batter will blow bubbles. It should turn out as thick as fat homemade sour cream.
The dough will have a light beer aroma, but do not worry - it will disappear during the heat treatment.
Heat oil in a pan. Now dip in the dough slices of cabbage and put in a pan.
Do not put too many inflorescences at a time. They will be uncomfortable to turn over.
Fry the "mushrooms" on all sides until a crispy golden crust is formed.
Put ready cabbage on paper towels to get rid of excess fat. Serve it better when hot.
“Beer” cauliflower goes well with vegetable salads, potatoes and rice side dish. It can also be served with meat and fish dishes.
An unusual version of batter for cauliflower. Fans of vegetable dishes will definitely like it!
Ingredients:
For frying inflorescences, it is advisable to use a stewpan with high sides, because the oil will splash strongly.
Cooking:
The batter should turn out as thick as a dough for fritters.
Now we lower the cabbage “mushrooms” in the prepared dough so that the batter covers them from all sides. Then heat the vegetable oil in a pan and fry the cabbage on all sides until a golden crust appears.
Cauliflower can be prepared for the future, because it will be tasty even after defrosting.
Cauliflower in batter can be prepared according to various recipes. Let's try to make the dough based on eggs and mayonnaise.
Ingredients:
Cooking:
Cabbage needs to be sorted into inflorescences and boiled until half ready in salted water.
For batter: beat the egg, add flour and mayonnaise to it. Mix everything thoroughly to get a homogeneous mixture without lumps.
Season the dough with a mixture of peppers or any other seasoning that you like.
Heat the oil in a pan. Thoroughly roll cabbage inflorescences in cooked batter. Fry on all sides on low heat until golden brown. You can suppress both cold and hot.
The crispy crust that forms on the outside and the tender cabbage inside makes the vegetable incredibly tasty, but at the same time it remains quite low-calorie. Cauliflower in batter is capable of acting both as an independent dish and as a side dish. It can be served with meat and fish.
Cauliflower is a high-quality and dietary food product. It is used mainly in fried form, baked in the oven and for the preparation of soups.
Beautifully prepared inflorescences, with a crispy and fragrant crust, often occupy their worthy place on the festive table.
Today we will sort cabbage into inflorescences and prepare delicious recipes in batter from fleshy thickened peduncles. You will learn the details of the recipe in the article itself.
Now together we will step by step prepare a delicious snack to any table. Cabbage in batter is the dream of many guests. Find out if this is true.
This is how cauliflower looks right from the garden.
Cut off the leg of cauliflower and all badly defective places. My cabbage.
We carefully cut off the inflorescences themselves.
Pour water into a pot and set on fire. As soon as the water boils, put salt to taste and 1 teaspoon of sugar.
We send inflorescences to boil within 10 - 15 minutes. It depends on the size of the inflorescences.
While the cabbage is cooked, make a batter. Pour 2 squirrels from eggs into a small bowl.
Beat the protein not in foam, but simply so that it is not so viscous. Add salt to taste and ground black pepper.
Then add chopped greens and
mix everything.
Add 2 tablespoons of flour. All mix well.
This is how the batter should turn out, not too thick and not liquid.
After the cabbage is cooked, put it on a paper towel. Excess moisture should drain from the inflorescences and it should cool. Once it becomes a little warm, it can already be breaded.
It will need to be fried in a mixture of butter and sunflower oil. If you make only with butter - the product will burn. We make medium fire, we do not make strong fire.
We take the inflorescence with our hands by the leg and begin to twist it in batter so that it is completely covered with the solution.
Let the solution drain from the inflorescence and carefully place in a pan. Fry until golden brown.
We put on a paper towel and let the remaining fat drain.
Cabbage in batter should be light golden in color.
See how juicy cauliflower looks inside and with delicate batter on the outside. It is delicious!
The recipe is cooked in the oven, so expect a beautiful crisp on top.
Cut cauliflower into inflorescences.
We place inflorescences in boiling salted water. We cook inflorescences for about 5 minutes.
Then we get the inflorescences on a plate and let them cool.
While the cabbage cools, we will prepare the breading. Rub the cheese on a fine grater.
Pour breadcrumbs, grated cheese and paprika into a bowl. All mix well.
In a separate bowl, beat the eggs.
Cover the baking sheet with parchment paper.
Dip each inflorescence first into an egg,
then breaded and
put on a baking sheet. So repeat with all other inflorescences.
We send the cabbage into the oven, heated to 200 degrees C for about 15 minutes. Bake cabbage until golden brown.
Then we take out the cabbage and put it on a plate.
This is such a beautiful cauliflower.
This cabbage will serve as a snack.
It has long been known that cabbage inflorescences contain a lot: magnesium, sodium, potassium, phosphorus, calcium, iron and, therefore, you need to eat it as often as possible.
Find out the taste of cabbage inflorescences in "egg batter" - definitely a different taste.
Learn the recipe for a delicious and tender dish of cabbage inflorescences.
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The inflorescences separated from each other are lowered into salted boiling water and boiled for 5 minutes, then we drain the water and let the inflorescences cool to room temperature.
To make batter, break the eggs into a bowl and beat them with a fork.
Then add 4 tbsp. tablespoons of flour and mix everything well until smooth, so that there are no lumps.
Now add the milk and mix everything to the desired consistency so that it is not completely liquid. At the end, add salt and pepper, mix.
Large inflorescences cut into 2-3 parts.
Dip the inflorescences in batter, with the help of a fork, envelop them in a mixture and
put in a heated pan with vegetable oil.
Fry the cabbage on all sides until golden brown.
We put the finished product on a plate and see that cauliflower in a batter with a crispy crust is ready for use as a snack or side dish.
If you want to dip the inflorescence in the sauce, you can quickly cook it, for this: squeeze the cloves of garlic into a bowl, add sour cream or mayonnaise, dill, salt and ground pepper. Mix everything and the sauce is ready.
Bon Appetit!
In a cozy home environment, select a recipe, prepare it and you will have your opinion about this article. Good luck
Ah, this "many-faced" cabbage! By area cultivation in our country, it takes the second place among vegetables. Overtakes her only potatoes. There are six main types of cabbage, but the most common are cabbage and cauliflower. In terms of taste and nutritional properties, of course, the leader is color.
Cauliflower gently creamy color surprises many with its name. What color is it if it has a solid cream shade? But the thing is that it consists of inflorescences, which we eat. Cauliflower must be cut before blooming, otherwise the vegetable coarsens and loses its unique taste.
The variety of cauliflower dishes is impressive. From it you can cook soups, salads, cook pies, bake in the oven, fry - a lot of options. Mistresses even adapted to fry her in batter. Not difficult at all, and the result is stunning! However, let's take it in order.
Surely, many of us know what batter is and what it consists of. Traditionally, these are eggs, salt, flour or bread crumbs. And although some are not limited to such a poor list of ingredients, the general principles for preparing cauliflower remain unchanged and are based on three main stages:
- boiling inflorescences;
- cooking batter;
- enveloping and frying slices of cabbage in vegetable oil.
An equally important step is to properly prepare the inflorescences for heat treatment and not digest them. Cauliflower can be purchased at any time, regardless of the month on the calendar, in the fresh in the summer, and in the frozen in the winter and prepare an amazing dish that all family members will love.
Before cooking, cabbage should be disassembled into individual inflorescences, each should be cleaned of dark spots and rinsed in warm water, cut too thick shoots in half. And then boil in boiling salted water. In order for the vegetable to retain a rich taste and aroma, it is recommended to boil it in a small amount of liquid for ten to fifteen minutes (it all depends on the size of the slices: large - boil a little longer in time). We check readiness with a fork. If the teeth enter the pulp easily enough, then the cabbage is ready. Immediately remove it from the fire.
For the preparation of batter, we will definitely need fresh chicken eggs and fine flour. At will, the batter can be "ennobled" with mayonnaise, sour cream, herbs, spices and even beer. However, each mistress has her own secrets of cooking “clothes” for slices of cabbage.
Cauliflower in batter - the best recipes
One of the simplest, but most beloved and sought-after recipes for cauliflower in batter. Golden crisp, enveloping the delicate pulp inside, gives the dish not only a delicious taste, but also makes it very attractive, satisfying, beautiful and appetizing.
Ingredients:
- one kilogram of cauliflower
- four eggs
- three table. fine flour spoons
- vegetable oil
- pepper to taste
- salt to taste
- whispers of powdered dry herbs
- a handful of grated cheese
Cooking method:
1. Using a knife, divide the cabbage (fresh or thawed) into separate inflorescences, each washed in running water, cleaning from dirt. Pieces should not be too large.
2. Boil water, salt it and lower the inflorescences in boiling water. Cook until tender (but do not boil in any case) for about twelve minutes. Alternatively, cauliflower can be steamed.
3. While the cabbage is boiling, prepare the batter. To do this, beat the required number of eggs with salt and herbs to a small foam and gradually pour three tablespoons of flour, stirring constantly. We must get a batter thick.
4. Throw the finished inflorescences into a colander and wait until they dry out and cool slightly. After that, abundantly roll each piece in batter and fry in hot oil on all sides until a delicious, brownish crust forms. Spread the hot pieces on a flat plate, sprinkle with grated cheese on top and proceed to use.
To prepare such a cabbage, we need highly carbonated mineral water. Instead of a deep fat fryer (if there is none), it is quite possible to use a deep thick-walled pan or pan. Let's get started?
Ingredients:
- one cabbage (fresh or thawed)
- vegetable oil (for deep fat)
- one teaspoon of granulated sugar
- allspice
- salt to taste
- two chicken eggs
- 400 gr. flour
- 500 ml of mineral water
- two table. tablespoons olive oil (for dough)
Cooking method:
1. Defrost the cabbage (if necessary), divide into inflorescences, leaving them on low legs, rinse. Boil the water and dip the slices of cabbage into it. Boil them for five to ten minutes (no more). We recline in a colander.
2. Separate the whites from the yolks for batter. Mix the yolks with granulated sugar, olive oil, mineral water, pepper, salt and flour. Mix everything until smooth so that there are no lumps.
4. Pour a generous dose of vegetable oil into a deep pan (saucepan) and heat it. Then we pry each inflorescence with a fork, dab it abundantly in batter and immediately send it to the pan. Pieces at least two-thirds should be immersed in oil. Fry, turning, until a beautiful golden crust.
We serve cabbage as an independent appetizer with garlic, tomato or mushroom sauce or as a hot side dish.
Have you ever tried cheese and beer batter? If not, then it is time to cook and try. It is prepared easily, but it turns out to be very juicy, crispy and tasty. Inside we hide the cabbage inflorescences, which, to taste in combination with cheese and beer batter, will resemble mushrooms. Beer, of course, is better to use non-alcoholic. In extreme cases - low alcohol. By the way, in such a batter, you can cook not only cauliflower, but also sausage, crab sticks, fish, meat, seafood, as well as some vegetables.
Ingredients:
- 600 gr. cauliflower
- two eggs
- 4-5 tablespoons (tablespoons) of flour with a small slide
- 60 gr. hard cheese
- 100 ml of beer
- two tablespoons of vegetable oil
- seasoning to taste, salt
Cooking method:
1. We split the cabbage into inflorescences, boil it in salted water, in the microwave (for max. 4-5 minutes without water) or steamed. Three cheese on a fine grater.
2. Mix the eggs with two tablespoons of butter, beat and pour the beer into the mass. Mix everything, salt, season with spices. Then pour in the flour and knead until a thick batter is formed. Add cheese to the contents. Mix everything again, gently breaking the lumps.
3. Pour a large amount of oil into a deep frying pan, carefully heat it, dip the cabbage slices in batter and immediately send to the pan. Fry to a beautiful crust and serve hot. Bon appetit to all!
- In order for cabbage inflorescences to retain their natural color and not become watery during the cooking process, add a small amount of sugar to boiling water (before laying the vegetable). In addition, cauliflower is best boiled in mineral water;
- Put the fried cauliflower on a flat plate, covered with a thick paper towel, which will “pull out” all the excess fat from the pieces;
- Those who follow a diet can occasionally treat themselves to such a dish. However, when preparing cauliflower in batter, it is recommended to follow a number of simple rules: firstly, the batter is made on some proteins (without adding yolks), and secondly, soaked inflorescences are best baked in a preheated oven (in the grill mode for about 15 minutes at 230 C) or microwave with minimal use of fat.
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 seizes 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!
