Secrets of cooking cauliflower in batter
Cauliflower in batter. Well, what could be easier. Slightly boiled, dismantled into inflorescences, chatted eggs with flour, water, salt. Dipped, fried and ready! But for some reason, either the batter falls off, or burns, or gray cabbage comes out, or falls apart like porridge. But how to achieve the result as in the picture, where the batter filled all the cracks and turned out to be such golden pies with an inflorescence of snow-white cabbage inside? Come in, I'll reveal the secrets.
If it seems to you that there can be no such secrets in cooking cauliflower in batter, then you are mistaken. You will have to make some efforts, but the result is worth it, your cabbage will no longer be greasy and overcooked.
Preparation time: 40-50 minutes.
Cooking time: 20 minutes.
Servings Per Container: 3-4 servings.
Ingredients:
cauliflower 0.4-0.6 kg
cow's milk 100-150ml
eggs 2-3pcs
mineral sparkling water 50-70ml
white wine 2 st. l.
vegetable oil 1 tsp. l.
wheat flour 100-150g
spices of your choice
sea salt
vegetable oil for frying
Cooking cauliflower in batter:
It is important which cabbage you buy in the market or in the store, the most common varieties are Dachnitsa and Pioneer, they have white and densely packed heads. The main thing is that the cabbage is fresh.
font-size:16px;"> Cabbage needs to be washed well, do not just do it under running water, because the inflorescences of this vegetable are excellent houses for insects to live. Type water into a deep container, add a little salt, dissolve it, lower the cabbage for 5-10 minutes, so all insects, if any, will run away.
font-size:16px;"> Separate the cabbage into florets.
font-size:16px;"> In order for the cabbage to remain soft at the end of cooking, it must be boiled slightly (after boiling, boil for 2-3 minutes).
We threw the inflorescences into boiling salted water, and now add one ingredient that will keep the white color of the cabbage - this is milk. Milk will not only add color, but creamy milky taste.
font-size:16px;"> Carefully separate the whites from the yolks.
font-size:16px;"> Cover the whites with clingfilm and refrigerate, beating them into a dense, stable foam, just before you need to combine with the yolk batter. You can see how to beat whites.
font-size:16px;"> Prepare the batter, thanks to which your cabbage will keep its beautiful shape. Cauliflower is very porous in structure, it quickly absorbs liquid, which means it quickly absorbs batter. The batter should be no less than the cabbage itself, for every 100 grams of flour you need to take two eggs and 50 ml of liquid.
Pour sparkling water, a teaspoon of oil into egg yolks. Oddly enough, but you still need to pour dry white wine, it will make the cabbage crust crispy when fried. Then add flour in parts, start mixing the mixture with a whisk or fork.
font-size:16px;"> Add spices to your taste, it is good to use ready-made fragrant mixtures.
font-size:16px;"> The result is a thick batter, similar in texture to sour cream. Thanks to this batter, the cabbage will be well covered with it, and remain juicy inside after cooking.
font-size:16px;"> Drain all the liquid from the cabbage, put it first on a paper towel, then on cling film. Evenly through a sieve, rub the cabbage inflorescences well with flour (1-2 tablespoons), the flour will not allow the batter to slip during frying.
font-size:16px;"> Combine egg mixture with beaten egg whites.
font-size:16px;"> Now dip each piece of cabbage in a thick batter.
font-size:16px;"> Preheat the pan with vegetable oil. Gently lower the fried cabbage in batter.
font-size:16px;"> Right before your eyes, the cabbage begins to brown, 3-4 minutes are enough for it to be ready.
font-size:16px;"> Spread the cabbage on a large dish lined with napkins, cool slightly.
font-size:16px;"> If you suddenly have leftover batter, you can peel and grate the potatoes, mix and cook potato pancakes.
