Cauliflower in batter. Cauliflower in batter cooking recipes from Julia Vysotskaya, cauliflower in batter cooking recipes from Julia Vysotskaya. Oven-baked cauliflower in kefir batter

Good day, dear readers! Inspired by the broccoli casserole, I also wanted to cook something light, tasty and very healthy. I offer you a recipe from the category of cheap, fast, simple and tasty - cauliflower in batter.

This product is full of useful elements, and they will not diminish during the cooking process. This will be a very useful way to enrich yourself with vitamins during the winter. If you have never made such a dish, then I will share with you in detail information on how to cook deliciously. We bake the boiled vegetable in the dough, and each piece will turn out to be soft and airy.

Cauliflower in airy batter

Ingredients:

• Cauliflower - 1 kg.;
• Egg - 2 pcs.;
• Flour - 2-3 tbsp. spoons;
• Salt to taste;
• Vegetable oil - for frying.

Vegetable preparation

Our preparatory phase is over. You can start the next step right away, or later when it's time for lunch.

Batter preparation

Let the hot inflorescences cool slightly, but for now let's do the frying dough. Here's how to make cauliflower batter. I'm going to cook a simple one, which you can always diversify, adding additions to it according to your taste and desire.

To this classic version, you can optionally add seasoning for aroma or curry for yellow color.

Roasting cabbage in batter

As you can see, cooking cauliflower in batter does not take much time, but it brings a lot of benefits. We have such a plate leaves in no time. But the main thing here is to show endurance and not be missed from the pan.

The batter prepared according to this recipe turns out to be thick, but at the same time airy, like a cloud. Such batter absorbs a minimum of oil, quickly grasps 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 is slightly crispy on the outside and very light and porous on the inside. The combination of flavors turns out to be very appetizing! Try it!

To cook cauliflower in batter, prepare the ingredients according to the list.

Let's start by making the batter, as it takes time to cool down. Separate the egg yolks from the whites. Cover the container with proteins and place in the refrigerator for a while.

Combine the yolks with water (regular or unsalted mineral / carbonated). Add oil and spices to taste. I add salt, dried garlic, paprika, thyme, and a mixture of Italian herbs. Optionally, you can also add 1-2 tablespoons. wine or other strong alcohol - the batter will turn out to be a little more crunchy.

Beat the mixture until smooth and gradually add flour in small portions until the batter thickens. To make sure that the batter is the right thickness, put some batter in a spoon and pour it back into the bowl from a low height. If the batter drains completely from the spoon in 5 seconds, it is ready.

Cover the container with batter and place in the refrigerator for 30-60 minutes. During the cooling process, the batter will thicken even more.

While the batter is cooling, prepare the cabbage. Prepare a slightly salted saline solution - by mixing 1 liter of water and 1 tbsp. salt. Place the cabbage in water and let sit for 5-7 minutes.

Then rinse the cabbage with running water and divide into small inflorescences.

Before frying in batter, boil the cabbage slightly. Measure out 1 liter of water and add about 100-150 ml of milk, as well as 1 bay leaf and 1-2 pinches of salt.

Such a mixture will relieve 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. Place the cabbage in boiling water, wait for the water to boil again, and count for 3 minutes.

Remove the cabbage from the boiling water and immediately place it in cold water to stop the cooking process.

Leave the cabbage in cold water for about 1 minute. Once the buds have cooled, transfer them to a plate lined with paper towels and pat dry.

Arrange the inflorescences on the work surface in one layer, lightly dust with flour - this way the batter will stick to the pieces even better.

Beat the whites until fluffy and in small portions, stirring gently from bottom to top, mix into the chilled batter.

Add vegetable oil to the pan in such an amount that it covers the bottom with a layer of about 1 centimeter or even a little more, and heat well.

Dip cauliflower inflorescences in batter and put in hot oil.

Fry the florets for 2 minutes on one side, then turn over and fry for another 2-3 minutes on the other side, until golden brown.

Place the fried pieces on a paper towel for a few seconds. And then serve immediately.

Cauliflower in batter is ready! Good appetite!

A very tasty appetizer will turn out if you cook cauliflower in batter - cheese, beer, eggs! We have collected the best cooking recipes for you!

• Cauliflower - 400 g
• Milk - 100 ml
• Water - 4 l
• Bay leaf - 2 pieces
• Salt (plus for cooking to taste) - 2 tbsp. l.

• Chicken egg - 2 pieces
• Sunflower oil (plus oil for deep-frying) - 5 ml
• Dry white wine - 15 ml
• Black pepper (freshly ground; to taste)
• Basil (dried; to taste)
• Sparkling water - 50 ml
• Salt (to taste)
• Lemon juice (a few drops in order to better beat the whites)
• Wheat flour / Flour - 100 g

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 making the batter. But first, put in another saucepan to heat the water until it boils.

Separate the yolks from the proteins.

We send the proteins to the refrigerator for now.

Add vegetable oil to the yolks.

Soda water. It will add airiness to the batter.

A little dry white wine. Thanks to alcohol, the dough will take up less oil when frying.

Add spices and salt. I had black pepper and dried basil.

Beat everything with a whisk.

Gradually add the sifted flour.

We send the batter for 10-15 minutes to the refrigerator.

We wash the cabbage and divide it into inflorescences.

The diameter of the inflorescences is about 4 cm.

Add some salt to the boiled water by that time.

Add milk and bay leaves. Thanks to milk, the cabbage will remain snow-white, and the bay leaf will remove the unpleasant odor.

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 put it on the board (I covered it with cling film, so that later it was easier to wash).

Sprinkle with 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 until steep peaks. At this moment, you need to put a saucepan with butter on the stove to warm up.

Gently mix the proteins into the batter.

Squirrels will give it extra pomp.

Dip the cabbage into the batter.

Taking out one by one with a fork, put it in boiling oil.

Fry for 1-2 minutes on both sides.

Let it dry slightly from the oil on a paper towel. By the way, I still have the batter, and I fried very tasty savory pancakes from it.

We serve and enjoy!

Recipe 2: cauliflower in batter in a pan

• cauliflower - a small head of cabbage;
• selected chicken eggs - 2-3 pcs.;
• wheat flour, high-grade - about 5-6 tbsp. l .;
• ground black pepper (mixture of peppers) - a pinch;
• salt to taste;
• hard cheese - 50 g (optional);
• odorless vegetable oil - for frying.

Disassemble the cauliflower into small inflorescences, which will then be convenient to fry and eat. To do this, take a sharp knife, cut off a hard stump. And separate the inflorescences from each other. Then wash, discard in a colander and boil in boiling water until half cooked. It will take about 5 minutes after boiling the water again. Try the cabbage with a knife. If it is soft, you can take it out. Or you can boil a whole head of cabbage, cool it, and only then divide it into inflorescences. Whom it is more convenient.

Either way, while the cauliflower is cooking, make the batter. He prepares elementary. But you can always complicate the preparation a little, thereby improving the taste of the finished dish. Beat eggs into a bowl. You will need 2 or 3, depending on the amount of cauliflower. Add salt and pepper. Add other seasonings as desired. Turmeric will make the batter appear more yellow. Paprika - red. Dried garlic is savory. Provencal herbs - fragrant.

Shake eggs, salt and spices with a whisk or fork. If desired, take a small piece of hard cheese and grate it on a coarse to medium grater. Add to batter. The cheese will make the cauliflower taste more interesting in batter.

Start adding the wheat flour on a spoon, stirring vigorously each time so that no lumps appear in the batter. The finished batter should be thick, but fluid, homogeneous.

Heat vegetable oil in a skillet. Dip cauliflower inflorescences in batter and place on a hot skillet.

Fry on all sides. Put the finished cabbage on paper napkins to absorb the fat, and then transfer to a plate.

Now you know how to cook cauliflower in batter, the recipe with the photo demonstrated how simple and delicious this dish is. This fried cauliflower in golden batter tastes good both cold and warm. Serve with fresh vegetables.

Recipe 3, step by step: cauliflower fried in batter

Cauliflower in batter turns out satisfyingly and tasty, 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 nutrients and vitamins that are in its composition, but will also prevent hunger from bothering you for at least several hours.

Cabbage in batter can act as a separate dish, or be a side dish for another dish at your discretion. You will like the recipe for cauliflower in batter.

• cauliflower (medium size) - 1 pc;
• salt to taste;
• chicken egg - 1 pc;
• wheat flour - about 6 tablespoons (in consistency);
• fresh milk - 4 tablespoons;
• spices and spices to taste;
• vegetable oil - for frying

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 to make small pieces of cabbage.

Place a pot of water on the fire, add salt and cauliflower. Let it cook for ten minutes.

While the cabbage is boiling, prepare the batter for it. Take a deep plate and break one chicken egg into it. Whisk it with a fork or whisk. Add some flour and salt. Stir well with a whisk until smooth.

Pour in some milk and stir again until smooth. Now add more flour until you get a thick batter. Whisk the contents thoroughly until smooth.

By this time, the cauliflower should already be cooked. Place it on a plate and let it cool down so you can easily handle it later.

Place the skillet on the stove and pour in the vegetable oil. Dip a slice of cabbage in batter and place in a skillet. Do the same for the rest of the pieces.

Fry on both sides until golden brown, literally a few minutes on each side. As you can see, cooking cauliflower in batter was not difficult at all.

Put the cooked cauliflower in batter on a dish or plate and wait for the oil to drain. Serve with sour cream and herbs, salad, rye bread. The dish is cauliflower in batter, it turns out to be light and tasty.

Recipe 4: cauliflower in batter on soda water

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 flabby light green leaves that surround the head of cabbage. For this dish, frozen cauliflower is also suitable - let it thaw for a while in the refrigerator, then drain the liquid and dry the inflorescences.

Almost any batter can be used for this dish, there are a huge number of recipes (on plain water, kefir, milk and even beer). I propose to make a very simple batter based on icy, highly carbonated water, thanks to which the finished dough will delight you with airiness. In addition, I advise you to add a little strong alcohol, which will make the batter especially crispy.

• cauliflower - 400 gr
• carbonated water - 120 ml
• wheat flour - 130 gr
• potato starch - 50 gr
• chicken egg - 1 pc
• vodka - 1 tablespoon
• vegetable oil - 250 ml
• salt - 0.5 tsp
• ground black pepper - 1 pinch

To prepare this simple and tasty dish, take cauliflower, highly carbonated water, wheat flour (premium or first grade), potato (or corn) starch, a medium-sized raw chicken egg, vodka, salt and black pepper. We will fry the 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 wash the head of cabbage, dry it and disassemble it into inflorescences, simply cutting them off with a knife. If these same inflorescences are too large, you can cut them lengthwise in half or into quarters. 400 grams is pre-prepared cauliflower, use as much as you have.

Depending on your personal preference, you can soften the cauliflower. So, for example, if you like soft and delicate inflorescences, they must first be boiled or steamed. For those who prefer the ready-made cauliflower in batter to crunch slightly, this moment is superfluous. It is most convenient for me to steam the cauliflower in a slow cooker for 5-7 minutes.

In the meantime, let's get down to cooking cabbage batter. To do this, break one chicken egg into a suitable dish, add about 50 milliliters of ice cold (put it in a colostrum in advance, but make sure that it does not become ice) of carbonated 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 (about like low-fat sour cream). The batter should not be too thick and not too runny, that is, such that it adheres well to cauliflower inflorescences. If you get a runny, 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 in an even layer).

We steamed cauliflower in 5 minutes - it is easily pierced with a toothpick, but at the same time it remains as dense and elastic. You don't need to keep it for a long time, otherwise the delicate inflorescences will fall apart and creep, and we still have to fry them in batter. Let them cool down a bit so as not to burn your hands.

In the meantime, let's make the breading. To do this, simply mix 30 grams of sifted wheat flour with a pinch of salt and ground black pepper.

Breaded cabbage inflorescences in flour, shake off excess. Thanks to the breading, the batter will stick better to the pieces.

Now we will fry the cabbage in batter. To do this, it is best to choose a deep and narrow enough container to reduce the consumption of oil for deep fat to a minimum. Pour odorless vegetable oil into a saucepan in advance, heat it well and put the first batch of inflorescences.

Fry the 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 ruddy to your liking.

We serve our simple and delicious dish immediately hot with any sauce of your choice. When cooked correctly, the batter will delight you with crunch and airiness, and cauliflower - tenderness and juiciness. Cook to your health!

Recipe 5: cauliflower cooked in sour cream batter

• cauliflower 1 pc.

For batter:

• flour 5.5 tbsp
• sour cream 2 tbsp
• egg 2 pcs.
• pepper and salt to your taste.

First you need to get rid of the leaves, and also remove the stalk and blackheads.

Next, put the vegetable in a saucepan, salt the water, bring to a boil, cook for 15 minutes. Be careful - cauliflower can digest very quickly, so occasionally use a knife to check the doneness. If he enters without effort, then turn off the fire.

The batter is prepared quickly, so to save time, we will make it while our main product is being cooked. We connect all the components together. The result should be a creamy mass. If the liquid is sparse, add a little flour.

We divide the cabbage into inflorescences, level each one with a knife so that they turn out to be more even.

If you are on a diet, then at this stage you can finish preparing the dish - the cabbage is already very tasty, you can enjoy the dish. If you so badly want to cook a vegetable in batter, then let's get started!

Dip each inflorescence in batter so that they are well saturated.

We coat the frying pan with oil and heat it, spread the cabbage and fry until golden brown.

To add tenderness to the dish, you can prepare the sauce separately or just cajole the cabbage with butter. In this case, it will be very tasty and satisfying. Bon Appetit!

Recipe 6: how to cook cauliflower in batter

• 1 kg. cauliflower
• 2 eggs
• 2 tbsp. tablespoons of flour
• butter
• greens optional

The cooking recipe seems to be simple, but the cabbage turns out to be 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.

The cauliflower is beautiful, white, no damage, no dark parts. If you buy cauliflower on the market, then try to take the cabbage without damage and not sluggish.

I put a pot of water on the fire, add salt to the water and wait until the water boils. The 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 the water must be drained from the cabbage. You can pick the cabbage with a slotted spoon. Or you can drain 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 will need 3-4 eggs for batter.

I 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 it. I prefer on top, ready-made cabbage, pour fresh sour cream.

Then each inflorescence of cauliflower must be placed in batter. In the meantime, you need to put the pan on the fire and add butter to it.

Once the butter has melted and the pan is warmed up, you can fry the cauliflower. Dip each inflorescence of cabbage in egg batter and put in a pan.

It is better to do this one inflorescence at a time, since if all the cabbage is placed in a batter, and then it will be just porridge in the pan.

Fry the cauliflower on both sides until golden brown. And so we fry all the cauliflower inflorescences.

You do not need to stew the cauliflower, as well as cover it with a lid when cooking. It is important for us to fry each inflorescence until golden brown.

Ready-made cauliflower can be served hot or cold. It turns out delicious this way and that.

Once you have tried cauliflower the other time, it is impossible to refuse it. Very tasty, tender, unusual, with a crispy crust.

Recipe 7: cauliflower in batter with cheese (step by step with a photo)

• cauliflower - 1 pc .;
• quail eggs - 10 pcs.;
• hard cheese - 150 grams;
• salt to taste;
• Provencal herbs to taste;
• flour - 1 tablespoon;
• sunflower oil - for frying;
• greens - for decoration

First you need to clean the head of the cabbage from dark spots, if any. And wash well.

Then divide into inflorescences, put in a saucepan, cover with water and put on fire. Do not cover with a lid! After boiling, screw and cook for 7-10 minutes.

While the cabbage is boiling, you can make cheese batter. To do this, we take quail eggs (can be replaced with chicken eggs) and hard cheese.

Beat eggs a little with a whisk.

Add salt and herbs.

Stir and add finely grated hard cheese.

Stir again and add flour.

Stir until smooth. Add boiled cauliflower to the batter, after dividing it into even smaller parts.

Dip the cabbage slices completely in batter and place in a preheated pan with sunflower oil.

Fry on both sides until golden brown.

When all the batter is used up, and the cabbage is still left, then it can be made as a preparation for the winter. To do this, put small pieces in bags and place in the freezer. In the future, to use such cabbage, it must be defrosted and fried in the same way or in any other way.

So the bags are in the freezer, and we decorate our fried ruddy cabbage with herbs and serve. Best served warm.

Recipe 8: cauliflower, fried in cheese batter

• Cabbage forks - 1 pc.;
• Chicken egg - 2-3 pcs.;
• Flour - 1.5-2.5 tbsp. spoons;
• Cheese - 65 g;
• Salt;
• Ground black or red pepper;
• Vegetable oil for frying.

We place the ripe forks of cauliflower on the cutting table, get rid of the foliage and carefully examine - yes, do not be surprised at this. Cabbage caterpillars often hide inside the fork. Cut off the cutest inflorescences with a knife. It is advisable to keep a small leg, so that it is more convenient to dip the vegetable heads into the dough.

In no case do we tear off the balls with our hands - we need approximately the same and strong form of shiriks. We lay out everything that we managed to cut more or less evenly on the board.

We put the inflorescences in a double boiler for 15 minutes or blanch in boiling water - we choose the method that is convenient for you and 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, and grind it. Mix slightly.

Add a little flour, but so that the mixture does not get too thick.

We check with a spoon and if the mass slowly flows from it, this is an ideal batter.

Holding the inflorescences by the process of the head, gently dip them into the dough, while trying not to press hard on the cabbage.

We use a cauldron with high edges and a small bottom diameter. This dish perfectly keeps the heating temperature and holds 7-8 cabbage balls. We preheat our experimental "deep fryer" with vegetable oil in the volume of half a glass and cook cauliflower in batter, periodically turning it on different sides.

Throw 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 the cabbage balls are carefully laid out. The best way to remove the fried cabbage is with a cooking tong.

We serve the dish as a snack or a side dish. Fried cauliflower in batter goes well with meat. For those who are indifferent to meat, we offer an option with tomato or garlic sauce - we prick a crispy ball on a fork or a part of it formed with a knife, dip it into a small amount of ketchup and eat it.

Recipe 9: how to make cabbage in batter with garlic sauce

Cooking cauliflower in cheese batter, which provides excellent taste and a golden crust to the appetizer. Sauce of sour cream, parsley and garlic emphasizes the dignity of the dish, adds piquancy and pungency. The vegetables are crispy on the outside and tender on the inside, perfect for a summer menu!

• cauliflower - 800 g;
• wheat flour - 150 g;
• chicken eggs - 3 pcs.;
• hard cheese - 100 g;
• sunflower oil - 100 ml;
• salt to taste;
• ground paprika - 0.5 tsp;
• parsley - a few branches,
• for the sauce: sour cream - 150 g, garlic - 2 cloves, parsley.

Let's disassemble the head of cauliflower into inflorescences.

Wash the cabbage and transfer to a deep saucepan with boiling water. Boil in salted water for 7-10 minutes until half cooked.

Place the cabbage inflorescences in a colander and sprinkle with ice water to stop the cooking process. Leave the vegetables for a few minutes to drain the water.

In the meantime, let's prepare the cheese batter. Grind hard cheese on a fine grater and pour it into a deep bowl.

Drive three chicken eggs into the grated cheese.

Then add ground paprika and, if desired, a little salt to the egg-cheese mixture (keep in mind that the cheese is also salty). For flavor, add finely chopped fresh parsley.

Mix the cheese batter thoroughly, achieving a uniform consistency.

Dip the cooled cabbage in wheat flour so that the batter holds better on it.

Then we dip the inflorescences into the finished cheese batter, achieving an even coating.

Heat a frying 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 golden on all sides.

Put the finished cauliflower on paper towels or napkins to remove excess fat.

Let's make the garlic sauce. Add garlic cloves passed through a press to sour cream with a fat content of more than 20%.

Then add chopped herbs - parsley, cilantro or dill.

Stir the sauce until smooth and serve with the fried cabbage.

Recipe 10: cauliflower in crispy beer batter

• 1 medium head of cauliflower
• for batter:
• ¾ cups flour (cup = 250ml),
• ½ cup of beer
• 1 large egg
• salt,
• pepper,
• vegetable oil for frying.

We make batter: whisk flour, egg and beer. Salt and pepper. The batter is very crispy thanks to the beer.

We disassemble the cabbage into inflorescences. I like large pieces, but smaller pieces can be made.

We throw the cabbage into boiling salted water, cook for 5-7 minutes.

We put the cabbage in a colander, wait until it cools a little and the water drains well. Heat the oil in a skillet, about 1 cm deep. Dip the cabbage pieces into the batter.

Fry until golden brown on all sides. Transfer the finished pieces to a paper towel to drain off excess fat.

Everything! This cabbage can be served as an appetizer, with your favorite sauce, as a side dish or for breakfast.

Cauliflower, in my opinion, is the most interesting vegetable that you can grow in your garden. Or buy it at any major food supermarket. Elastic, dense, divided into separate inflorescences, reminiscent of miniature "mushrooms", it immediately attracts attention.

We start flipping through cookbooks especially actively after the cauliflower has ripened. And the main seasonal recommendation is its cooking in batter. Due to the various components, the "mushrooms" are always different in taste.

You can experiment with the compositions of the batter, since the crispness of the finished dish depends on the recipe. Cauliflower mushrooms fried in dough can also be served as a snack by adding several bowls with different types of sauces.

Cauliflower in batter with a crispy crust - step by step recipe in a pan

A feature of the autumn menu is its saturation with vegetables of different varieties. They are boiled, stewed, baked. Numerous recipes allow you not to repeat yourself and serve a new dish every time.

Ingredients:

• head of cabbage;
• flour - two ... three tablespoons;
• two eggs;
• salt and pepper to taste;
• water - half a glass.

Preparation:

Rinse the cabbage under running water, drain and disassemble into inflorescences. They don't have to be big or small. Make them medium in size.

Take a container with high sides. Break eggs into it, salt and pepper and beat well. Pour in water and stir. Add the flour, stirring constantly with a whisk to prevent lumps from forming.

The consistency of the finished batter will resemble a thick dough for making pancakes.

Now dip the cabbage inflorescences into the finished batter so that they are completely covered with it.

Pour deodorized vegetable oil into the skillet, reheat and add the cabbage.

The dish is prepared on low heat to prevent the dough from burning. First you need to fry one side until a beautiful golden color, then turn the lumps over and bring the other to the same state.

You do not need to cover the pan with a lid during frying. Then the dough rises well and becomes crispy.

This cauliflower can be served both as a side dish and as an independent dish.

A simple recipe for cauliflower in crispy cheese batter

Cauliflower, cooked in batter with cheese, turns out to be incredibly tasty. It can be served hot or cold. This option goes well with chops.

When buying a vegetable, pay attention to its color. The cabbage should be white and free of blackheads.

Ingredients:

• head of cabbage;
• a glass of flour;
• four eggs;
• 100 grams of cheese;
• greenery;
• salt pepper;
• vegetable oil.

Preparation:

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 dip the cabbage into boiling water. Then fold it in a colander and let all the liquid drain.

Break the eggs into a deep bowl, add salt and beat with a whisk.

Grate the cheese on the shallow side of the grater. Chop the herbs. Add everything to the eggs. Add your favorite spices. Mix well.

Pour 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 gently.

Put the cauliflower in a pan with preheated vegetable oil and fry on all sides.

Everything is ready! The dish can be served at the table.

Batter recipe from Julia Vysotskaya

To prepare cauliflower according to this recipe, you will need to stock up on ingredients and some patience.

Ingredients:

• 1 egg;
• 1 head of cauliflower;
• 3 tbsp. l. flour;
• 1 handful of finely chopped cilantro
• 100 ml of ice-cold sparkling mineral water;
• 2 tbsp. l. olive oil;
• 1 tsp curry;
• ¼ spoons of red hot pepper;
• half a teaspoon of sweet paprika;
• ½ tsp salt.

Preparation:

1. Disassemble the head into medium-sized inflorescences. Simmer in boiling salted water for 2 minutes. Throw in a colander to get rid of all liquid.
2. Break an egg into a bowl. Put a wig, curry, hot pepper in it. Beat the mixture a little.
3. Pour chilled mineral water into the composition. Add cilantro and add all the flour. Beat again.
4. Thoroughly roll the cabbage in the mixture.
5. Heat the olive oil in a deep saucepan and fry the inflorescences on it until golden brown.
6. Place on paper towels to remove excess oil.

You can squeeze such cauliflower to the table after pouring it with Narsharab sauce. It is prepared from boiled pomegranate juice with the addition of ground black pepper, basil, coriander and cinnamon.

This is what Narsharab sauce looks like

How to make egg-free cauliflower batter (lean option)

If you do not eat eggs, but want to cook cauliflower in batter, then you can use this recipe.

Ingredients:

• cauliflower - 1.2 kg;
• flour - a glass;
• starch - two tablespoons with a small slide;
• cold water - 200 ml;
• vegetable oil for deep fat - 1 liter;
• salt;
• black pepper;
• a mixture of Italian herbs - 1 tsp

Delicious cauliflower in beer batter in a pan

If you want to add a spice to the cabbage, then you should try beer batter. Don't worry, there won't be any alcoholic aftertaste. It's just that the vegetable will turn out to be even more tender and juicy, and the beer degrees will evaporate during frying.

Ingredients:

• cauliflower - small head;
• eggs - 2 pieces;
• any beer - 1/3 cup;
• salt - 1 tsp;
• sugar - 1 tsp;
• flour - ½ cup;
• vegetable oil for frying.

Preparation:

The cabbage must be washed, allowed to dry and disassembled into inflorescences. Try to make them the same size so they cook at the same time and evenly.

Put water on the stove and turn on the heat. As soon as bubbles appear, add salt and granulated sugar. Dip the florets in boiling water and cook for three minutes.

If allowed to simmer for longer, it will turn out to be too soft and will resemble a soup.

Discard the inflorescences in a colander to drain all the water. Let it cool down for a while, and we'll start making batter.

Beat the eggs into a deep bowl, add salt, whisk a little and pour in the beer. Gently - the mass will begin to foam and increase in volume.

Put flour in it and stir gently so that there are no lumps. The batter will blow bubbles. It should turn out to be thick, like fatty homemade sour cream.

The dough will have a slight beer aroma, but don't worry - it will disappear during cooking.

Heat oil in a skillet. Now dip the cabbage pieces in the dough and place in the pan.

Don't put too many flowers at a time. It will be inconvenient to turn them over.

Fry the mushrooms on all sides until crisp and golden brown.

Put the finished cabbage on paper towels to get rid of excess fat. It is best served hot.

"Beer" cauliflower goes well with vegetable salads, potatoes and rice garnish. It can also be served with meat and fish dishes.

Making batter with mineral water

An unusual version of batter for cauliflower. Lovers of vegetable dishes will definitely like it!

Ingredients:

• cabbage - 500 g;
• eggs - 3 pieces;
• chilled mineral water - 150 ml;
• salt - ½ tsp without a slide;
• curry - ½ tsp without a slide;
• garlic - three cloves;
• flour - 12 tablespoons;
• vegetable oil - 3 tablespoons

For frying the inflorescences, it is advisable to use a stewpan with high sides, because the oil will splash heavily.

Preparation:

1. Boil cabbage in salted water for about 4 minutes.
2. Throw it in a colander, let the water drain, and cool the cabbage.
3. Prepare the batter. Break eggs into a bowl, add salt and beat a little. Then add curry, pressed garlic. Pour in flour and pour over the mixture with ice-cold mineral water. Stir the mixture well to dissolve all the lumps.

The batter should be as thick as pancake dough.

Now put the cabbage "mushrooms" into the prepared dough so that the batter covers them on all sides. Then we heat the vegetable oil in a pan and fry the cabbage on all sides until a golden crust appears.

Cauliflower can be prepared for future use because it will taste good even after defrosting.

How to make cauliflower batter - a simple recipe with mayonnaise and egg

Batter cauliflower can be prepared according to a variety of recipes. Let's try to make a dough based on eggs and mayonnaise.

Ingredients:

• cauliflower - 400 ... 500 grams;
• mayonnaise - 160 grams;
• egg;
• flour - 3 tablespoons;
• salt and black pepper to taste.

Preparation:

Cabbage must be disassembled into inflorescences and boiled until half cooked in salted water.

For batter: beat an 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 you like.

Heat vegetable oil in a frying pan. Thoroughly roll the cabbage inflorescences in the cooked batter. Fry on all sides over low heat until golden brown. You can suppress both cold and hot.

The crispy crust that forms on the outside and the tender cabbage on the inside make the vegetable incredibly tasty, but at the same time it remains quite low in calories. Cauliflower in batter can act both as an independent dish and as a side dish. It can be served with meat and fish.

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Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Roasted vegetables are incredibly tasty and healthy. Among them, it is especially worth highlighting cauliflower in batter. It contains many vitamins and minerals. It will be useful for all housewives to know how to fry cauliflower in batter. In many ways, the success of this dish depends on whether you manage to prepare the batter correctly.

How to make batter

This foreign word is called a batter made from a mixture of flour, water and salt. As a rule, eggs and bread crumbs are added there. Everyone should know how to make cauliflower batter from these products. There are recipes with other ingredients: milk, beer. The mixture is made in varying degrees of density. Before you dip the cabbage pieces there, it is brought to a half-cooked state. They do this so that the inside of the vegetable does not remain raw, because it fries quickly.

Cauliflower batter - recipe with photo

There are a lot of cooking options. You can choose a delicious cauliflower batter recipe from two or three ingredients, or master one that contains many products. The components should be selected based on what kind of taste you want to get in the end: salty, insipid, sweetish, spicy, with a slight sourness. The vegetable will turn out delicious with each of these dough options. Memorize a few different step-by-step cooking recipes.

How to make crispy batter

If you use the following recipe, you will get a vegetable with an appetizing and dense crust. Such a delicacy should appeal to all people who love deep-fried food. The cauliflower crunchy batter is very easy to prepare. Depending on your taste, you can make it salted or bland. It is likely that even children who are difficult to get to eat healthy foods will eat a vegetable of this preparation.

Ingredients:

• egg - 1 pc.;
• bread crumbs - 55 g;
• water - 50 ml;
• flour - 1 tbsp. l .;
• ground pepper - a couple of pinches;
• salt - two pinches.

Cooking method:

1. Before cooking cauliflower in batter, disassemble the head of cabbage by inflorescences, wash. Put in a saucepan, fill with water and salt. Cook over medium heat for 10 minutes. Do not cover with a lid. Then fold in a colander.
2. Beat eggs with water. Add salt, pepper, gently add flour. Stir.
3. Pour the croutons into a deep plate.
4. Heat the oil in a skillet.
5. Roll each inflorescence in breadcrumbs, after dipping it into batter. Place in a skillet and fry on all sides over high heat until browned.

Lean

For religious reasons, some people refuse certain products. However, this does not mean that dishes from cauliflower in batter are not available to them. Batter can be made from ingredients that are not prohibited during fasting. Eggs are not added there. Lean batter is made from flour, water, spices. A vegetable with it turns out to be no less tasty than with an ordinary one.

Ingredients:

• cabbage forks - 1 small;
• water - 1 tbsp.;
• greens - half a bunch;
• flour - how much the dough will take;
• salt - 1 tsp;
• black pepper - two pinches;
• a mixture of dried garlic with white pepper - 0.5 tsp;
• turmeric - 1 tsp

Cooking method:

1. Wash the head of cabbage. Boil for 5 minutes, then disassemble into inflorescences.
2. Gradually add flour to the water so that the consistency turns out to be a mixture resembling thick sour cream. Add salt, all seasonings. Stir well.
3. Pour the inflorescences into a container with dough.
4. Heat vegetable oil in a skillet. Use a fork to spread the vegetable slices. Fry on all sides until browned.

With mayonnaise

If you cook in the following way, you will end up with a higher-calorie treat, but deliciously tasty. The cauliflower batter with mayonnaise turns out to be very tender. It envelops each inflorescence well. The dish will turn out even tastier if you buy not ordinary mayonnaise, but lemon or olive mayonnaise. You can experiment and use a sauce like butter or tartar instead.

Ingredients:

• cabbage - 0.5 kg;
• salt pepper;
• mayonnaise - 185 ml;
• flour - 3.5-4 tbsp. l .;
• egg - 1 large.

Cooking method:

1. Wash the head of cabbage, disassemble into inflorescences, boil for three minutes in salted water.
2. Beat the egg until frothy, add mayonnaise and flour. Season with salt and pepper.
3. Dip each bud in the liquid mixture and then add to the skillet with plenty of oil. Fry until golden brown over low heat.

Milk

Another variation of the dish. The recipe for batter for cauliflower with milk is time-tested, considered classic. If you prepare the dough in this way, the crust will crunch on it. The inside of the vegetable will remain soft and tender. The delicacy will be very useful, you can safely include it in your child's diet. So, we cook cauliflower in batter from milk.

Ingredients:

• cabbage forks - 1 large;
• vegetable oil;
• milk - 150 ml;
• salt, spices;
• eggs - 4 pcs.;
• flour - 220-230 g.

Cooking method:

1. Wash the head of cabbage, divide into inflorescences and cook in salted water for 5 minutes. Then discard in a colander.
2. Beat eggs with salt, add milk and spices. Add flour gradually, stirring thoroughly, so that no lumps form.
3. Dip the inflorescences in the batter and fry in a skillet on all sides until golden brown.

In beer

A very simple recipe, but with its own twist. Beer batter for cauliflower has a characteristic bitterness. A vegetable saturated with alcohol vapor becomes softer and juicier. When frying, alcohol evaporates, so it is allowed to give it even to young children. Be sure to try this step-by-step recipe for a treat, you will love the result.

Ingredients:

• cabbage head - 1 medium;
• vegetable oil;
• eggs - 3 pcs.;
• flour - 120-150 g;
• beer - 150 ml;
• sugar - 1.5 tsp;
• salt - 1.5 tsp;
• pepper.

Cooking method:

1. Wash and dry the forks, disassemble them into small inflorescences. Boil water, add a little salt and sugar there. Boil the inflorescences for 3-5 minutes, and then discard in a colander.
2. Beat eggs and salt until frothy. Pour beer to them, pepper. Add flour little by little, stirring well. In terms of density, the mixture should be similar to sour cream.
3. Heat the vegetable oil. Dip the inflorescences in the dough and place in the pan. Flip to brown on all sides. Place on a paper towel for a while before serving to remove excess grease.

No eggs

The dish prepared according to the following recipe will turn out to be no less tasty than all the previous ones. Cauliflower in batter without eggs comes out tender, juicy. All this is achieved due to the kefir added to the composition. The delicacy can be served to both adults and children. If you are cooking for babies, it is best not to add hot spices and a lot of salt to the batter.

Ingredients:

• cabbage forks - 1 medium;
• curry - 0.5 tsp;
• kefir - 70 ml.;
• pepper - two pinches;
• water - 70 ml;
• salt - to your taste;
• flour - 5-6 tbsp. l .;
• soda - on the tip of a teaspoon.

Cooking method:

1. Boil water. Disassemble the head of cabbage into inflorescences. When the water boils, add salt and add the vegetable to it for five minutes.
2. Mix water with kefir with a whisk and gradually add flour. The dough should be slightly thicker than the pancake dough. Salt it, add seasoning, vinegar-slaked soda.
3. Heat olive oil in a skillet. Dip the vegetable pieces in the liquid mixture and fry until golden brown. Flip them over to brown each side.

Cheese

Ingredients:

• cabbage - 1 kg;
• vegetable oil;
• flour - a glass;
• salt, pepper - to taste;
• hard cheese - 200 g;
• turmeric - 0.5 tsp;
• eggs - 2 pcs.

Cooking method:

1. Wash the forks, divide into inflorescences. Boil water, salt it, cook pieces of vegetable for 3 minutes. Throw them in a colander, cool.
2. Beat the eggs with a whisk. Add flour gradually, without stopping to stir the dough. Add salt, pepper and turmeric.
3. Grate the cheese coarsely. Add it to the dough in small portions. If you throw it all at once, it can clump together.
4. Dip the inflorescences in the cheese mixture and fry in a skillet with hot vegetable oil.

Mineral water

The dish prepared according to the following recipe is very airy due to the addition of carbonated liquid. Even in the photo, the difference between such a test and the usual one is noticeable. The recipe for batter for cauliflower on mineral water is simple, it includes eggs, flour, salt, pepper, curry and garlic. To give a dish a particular taste, you can change the set of spices at your discretion.

Ingredients:

• cabbage - 750 g;
• vegetable oil - 4-5 tbsp. l .;
• eggs - 4 pcs.;
• flour - 360 g;
• mineral water - 220-230 ml;
• garlic - 4 cloves;
• curry - 1 tsp;
• salt - 1 tsp

Cooking method:

1. Divide the forks into small inflorescences. Boil them in salted water for no longer than three minutes. Cool it down.
2. Beat eggs with salt. When foam appears, add the rest of the spices and crushed garlic. Pour in mineral water and add flour in small portions. Mix well.
3. Dip the cooled pieces of vegetable into the dough, fry with plenty of oil over moderate heat. After cooking, hold them on a paper towel for a while.

With starch

A vegetable prepared with this recipe gets a crispy crust, but remains soft and tender on the inside. If you like a varied diet, then you must remember how to make a batter with starch. The photo shows that the cabbage pieces come out very ruddy and appetizing with it. The cooking process takes a minimum of time. This treat is a great option for a quick, light meal.

Ingredients:

• cabbage - 0.8 kg;
• potato starch - 100 g;
• dill - a bunch;
• ground black pepper - 0.5 tsp;
• eggs - 3-4 pcs.;
• salt - 0.5 tsp.

Cooking method:

1. Disassemble the head of cabbage into inflorescences. Cook them in boiling salted water for three minutes.
2. Chop the dill. Beat eggs with salt, add starch, pepper and herbs.
3. Heat some oil in a skillet. Dip each piece of vegetable into the starch-dill mixture. Fry them in a skillet for about a minute on each side.

Cauliflower in batter - cooking secrets

Each dish has its own characteristics, knowing which, you will make it tastier. Recommendations about being in batter:

1. For the dish, not only fresh vegetables are used, but also the one that was previously frozen. The taste will be the same. In frozen form, the vegetable can be stored for up to several months.
2. You can cook not only in a frying pan, but also in the oven. Depending on how thick the dough you get, either dip the inflorescences in it and spread them on a baking sheet, or place them in a mold and pour. It is necessary to cook at a temperature of 200 to 220 degrees. A baked dish will have significantly fewer calories than a fried one.
3. Do not overcook the inflorescences, as they will be loose and lose their beneficial properties. Better to bring them to half-readiness. Pieces should be pierced with a fork, but not disintegrated or cracked.
4. If you boil the inflorescences in water with a little sugar added, they will not lose color and will acquire a more concentrated flavor.
5. After boiling, pour cold water over the food to keep it firm and crispy.
6. Before dipping the inflorescences into the liquid mixture, you can roll them in flour. Then the batter will hold better.
7. Be sure to place the cabbage slices on paper towels after frying to absorb excess fat.
8. The dish goes well with all sauces, so you can choose any to serve: garlic, sweet and sour, creamy, soy.
9. Try to cool the dough and heat the butter as much as possible. This will affect both the taste of the dish and its consistency.
10. Add turmeric to the dough to brighten it. The use of carbonated drinks gives it airiness.
11. If you want the vegetable to retain the maximum vitamins, cook it not in a saucepan, but in a double boiler.

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Batter for cauliflower: recipes with photos