Cauliflower in batter: the recipe to make it crispy on the outside and soft on the inside

He fried cauliflower it’s a antipasti really tasty winter, ideal to serve also as hearty accompaniment oh second vegetarian course. To achieve this, we blanched the cauliflower florets before passing them through a Beat made with flour, cold sparkling water, instant yeast, egg, salt and lemon zest. The cauliflower will then be pan in very hot oil: at the end of the preparation it will result dry and lightcrispy on the outside and soft on the inside. Prepared in this way, the cauliflower will also appreciate it very much. children.

If you’re looking for a side dish with this hearty and versatile winter vegetable, try the cauliflower au gratin recipe.

Here’s how to make it crispy and irresistible in just a few steps.

How to prepare cauliflower batter

Boil the cauliflower florets in salted water for 5 minutes or until half cooked 1. Drain them and let them cool.

In a bowl, mix the flour with the lemon zest, baking powder, salt, water and egg. Stir to form a creamy paste 2.

Dip the cauliflower into the batter, making sure it sticks well. 3.

Fry the bouquets in batter in hot oil 4 until golden brown.

Raise the cauliflower 5 and place it on a plate lined with absorbent paper, so as to eliminate excess oil.

The breaded cauliflower is ready to serve 6.

Advice

You can also make an egg-free and yeast-free batter if you prefer, and replace the sparkling water with sparkling water ice cold beer.

You can also use the raw cauliflower: in this case, it is important to cut the bouquets into small pieces, so that they cook evenly.

storage

It is advisable to eat the cauliflower in batter very hot, to taste it crispy. Otherwise, you can keep it for 1 day, but it will lose its crunch.