Hello, dear readers! Today's article will not talk about complex culinary actions. On the contrary, one of the simplest vegetable dishes on the agenda is cauliflower fried in batter.
I’ll write 12 recipes on how to make batter, and you can choose the one you like best. Before you start frying the cabbage, you need to boil it a little. But this is done very quickly. Basically, 5 minutes is enough. If you overcook a vegetable, you will get porridge instead of beautiful individual inflorescences.
Use only refined vegetable oil for frying. You can add a piece of butter to it - you get a more interesting taste. You can also add your favorite spices as you wish. It’s good to add paprika, turmeric, herbs (if you like their strong aroma), dried garlic.
Well, at the end of cooking, it is better to place the fried pieces on paper towels - this way you will reduce the calorie content of the dish by getting rid of excess fat. In addition to fresh cabbage, you can also use frozen cabbage.
A simple recipe for cooking cauliflower in breadcrumbs with egg
This recipe is very simple, but it produces very tasty and crispy cauliflower. Here you don’t need to dip each piece in batter or fry it separately. Everything is done much faster. Therefore, I recommend this method to those who cannot devote much time to standing at the stove.
And in addition to the appetizer, prepare a yogurt-based garlic sauce, which will make the dish even tastier.
Ingredients:
- cauliflower - 1 fork large (1.5 kg)
- butter - 20 gr.
- vegetable oil - 30 ml
- breadcrumbs - 3 tbsp.
- eggs - 3 pcs.
- salt, pepper - to taste
for the sauce:
- yogurt without sugar and additives - 150 ml (you can use sour cream)
- dill and parsley - 2 sprigs each
- garlic - 2 cloves
- salt - a pinch
Cooking method:
1. All recipes will start with the same thing: the cauliflower needs to be washed and disassembled into inflorescences. Make the pieces medium in size so that they cook quickly without crumbling. And try to cut into approximately equal parts.
2. Boil a sufficient amount of water over the fire and add half a tablespoon of salt to it. Lower all the inflorescences and cook after boiling for 4 minutes. Do not cook for a long time, otherwise the appetizer will turn out too soft. It is much more pleasant when it crunches a little and remains al dente.
3.When the pieces have boiled for 4, maximum 5 minutes, use a slotted spoon to transfer them to a colander and let the water drain.
Do not leave the cabbage in hot water - it will become too soft while you prepare the batter.
4. Heat a frying pan with vegetable oil and a little butter.
5.When the latter melts and starts to bubble, pour in all the cooked cauliflower florets at once. Fry them over medium heat, stirring, for 2 minutes. You want the oil to coat all the pieces evenly.
6.At the same time, whisk three eggs, adding salt and pepper to taste. There is no need to beat them until fluffy, just combine until smooth.
7.Pour bread crumbs into the cauliflower in parts and stir so that the inflorescences are evenly covered with crumbs. Also quickly fry until the snack becomes dry. All the oil will be absorbed, the moisture will evaporate.
8.Pour the egg over the pieces and stir quickly until the eggs have curdled. Fry until the filling is ready. This will happen quickly, literally in a minute.
9. Transfer the cooked cauliflower in batter to a bowl and prepare the sauce. Finely chop the dill and parsley sprigs and add them to the yogurt. Squeeze the garlic there and add a little salt. Stir and the light sauce is ready!
10.Serve fried inflorescences in egg and breadcrumbs with the resulting dressing. This can be a very good snack or dinner. Despite the fact that the dish is vegetable, it is quite filling. Many even compare it to fish in batter. I hope you liked the recipe and you will come back to it more than once.
Cauliflower fried in egg batter without flour
This recipe is a little more tedious than the previous one. There are very few necessary products here, but there are some peculiarities in preparation. We will make the batter only from eggs; no flour or breadcrumbs are needed. This will result in a very tender dish, juicy inside, without a crispy crust. You need a crust - see recipe above.
Ingredients:
- cauliflower - 700-800 gr.
- eggs - 5-6 pcs.
- salt, ground black pepper - to taste
- refined vegetable oil for frying
- water - 2.5 l
How to do:
1. Immediately heat the water in which the cabbage will be blanched. Rinse the main product itself thoroughly and separate it into large inflorescences. Make cuts with a sharp knife in a circle around the head of cabbage.
2.When the water boils, salt it (2 teaspoons of salt will be enough) and add all the pieces. Cook after boiling for 5 minutes.
It is important not to overcook the cauliflower, otherwise it will crumble later. If using frozen vegetables, reduce the cooking time to 2 minutes.
3. Drain the cooked pieces into a colander or remove them into a bowl using a slotted spoon. Let them cool a little so that you can continue to handle them without getting burned.
4. Beat the eggs into a bowl, add salt and pepper, and you can add herbs or spices to your liking. Using a whisk or fork, stir until smooth. There is no need to shake for a long time; it is important to achieve homogeneity of the mass.
5. Cooled inflorescences should be cut lengthwise into two halves with a knife so that they are not too voluminous. Flatter parts will be easier to fry. Since we did not overcook the cabbage, it will be easy to cut and retain its shape.
6. Heat vegetable oil in a frying pan, preferably odorless. Prick each piece with a fork and dip it in the egg. Immediately place to fry.
7.When the first side is browned, turn the inflorescence over and prick it on a fork. Dip the raw side into the egg again and return to the pan. Fry until golden. Too large pieces can be cooked on three or four sides, dipping each at its own time.
If you do not dip again, the first batter will run off and the pieces will not be coated sufficiently.
8. You can eat this cauliflower in an egg immediately while it’s hot. This method of cooking may seem somewhat tedious, but it turns out to be a tasty and beautiful dish.
Cauliflower batter with egg and flour - step-by-step recipe
This cauliflower recipe is perhaps the most popular. The batter here is simple and familiar to everyone: eggs with flour. The inflorescences are fried in a frying pan.
For a brighter taste, I recommend making a sauce based on homemade mayonnaise.
Ingredients:
- eggs - 5 pcs.
- flour - 5 tbsp. with a slide
- cauliflower - 1 fork
- salt, pepper, spices - to taste
- sunflower oil for frying
- salted water for cooking
for the sauce:
- mayonnaise - 50 gr.
- garlic - 3 cloves
- dill - 1/3 bunch
Stages:
1.Put the water in a saucepan to heat. Meanwhile, thoroughly wash the cauliflower forks (there may be bugs and caterpillars in them), remove the leaves and start cutting off the inflorescences from the top. If necessary, rinse them again.
2. Place all the pieces in boiling water and cook for 4-5 minutes, then place on a sieve to drain all the water.
3. Beat the eggs into a bowl, add salt and pepper, and whisk with a fork or whisk. It will be delicious to add paprika or Italian herbs, but you can do without these spices.
4.Add flour and knead a homogeneous, smooth dough, the consistency of 20% sour cream.
5.Dip each inflorescence in batter and place in a frying pan with heated oil. Do not add a lot of fat, this is not deep frying. Enough to cover the bottom. Quickly fry on each side until golden brown over fairly high heat.
6.Make the sauce. This requires simple steps: mix mayonnaise with garlic and finely chopped herbs.
7. Serve the finished fried cauliflower with mayonnaise, which, however, can be replaced with sour cream, salt, mustard and lemon juice. A simple vegetable dish is ready, help yourself!
How to make batter with milk to make cabbage with a crispy crust
I suggest trying another version of the batter - with the addition of milk. It should not be made liquid so that it does not immediately drain to the bottom.
Ingredients:
- cauliflower - 1 head
- salt - 1 tsp.
- water for cooking - 1.5 l + 1 tsp. salt
- eggs - 2 pcs.
- milk - 100 ml
- flour - 4 tbsp.
- salt, pepper - to taste
- vegetable oil - 100 ml
Preparation:
1.First you need to boil the cabbage a little, otherwise it will not have time to fry until cooked. Boil in boiling salted water for 5-6 minutes. This will depend on the size of the inflorescences.
First, disassemble the head of cabbage into inflorescences, cutting them with a knife at the base.
2.For the batter, mix eggs with salt and pepper, pour in milk and shake again.
3.Add flour and whisk quickly to form a mass without lumps. If there is not enough flour, add so that the consistency is fluid, but not too liquid.
4.Dip each piece in batter and place in hot sunflower oil. Fry with the lid open. When the first side is golden, flip it over.
5.Place the cooked cauliflower on a paper towel to remove excess fat.
6.Well, everything is ready! You can take a sample. The dish, although simple, is tasty and satisfying.
Beer batter for cauliflower in a frying pan with a crispy crust
Some housewives are interested in a recipe for making beer batter. They note that the batter turns out surprisingly crispy after frying. Watch this video in which the master of her craft shows step by step how she prepares the batter and what a delicious dish it turns out.
Let's take for the recipe:
- Cauliflower – 1.5-2 kg
- Eggs – 6 pcs.
- Beer – 300 ml
- Curry – 1 tsp.
- Ground coriander seeds – 0.5 tsp.
- Salt - to taste
- Flour - determined during batter preparation
- Vegetable oil – 400-500 ml
Dear friends! I think many of you are cooking cauliflower. Fry it in a frying pan in butter. There are people who like to cook cabbage inflorescences in batter. As a rule, the batter is prepared in the simplest way - mix eggs with flour. If you want to diversify the cooking methods, then recipes for batter, which is prepared with cheese, sour cream or milk, with mayonnaise, will help you do this, and someone will want to know the recipe for lean batter. The article contains many recipes. Explore and choose the one you like. I wish all housewives and owners success in the culinary field!
Bye bye)))
Fry cauliflower in batter with water and garlic
If you love the aroma of garlic, be sure to add it to your cauliflower batter. The result will be a spicy, fragrant dish, especially since basil is also present here.
Ingredients:
- cauliflower - 500 gr.
- egg - 1 pc.
- black pepper, salt - to taste
- dried basil - 1/3 tsp.
- water - 50 ml
- garlic - 2 cloves
- flour - 100 gr.
- vegetable oil for frying
Cooking processes:
1. The start of cooking is standard: you need to disassemble the head of cabbage into inflorescences and cook in salted water for several minutes.
It is important not to overcook the vegetable, but only soften it slightly. 5 minutes will be enough. If the pieces turn out small, then 3 minutes will be enough.
2.Knead the batter. Beat in the egg, add a little water, salt, pepper and basil. Shake and add flour.
3.Knead a homogeneous batter: it should flow from the spoon in a continuous stream.
4. Heat the oil in a frying pan and start frying the pieces, first dipping them in the batter. Each side takes 1-2 minutes. It needs a crispy crust.
5. A delicious seasonal snack is ready! It could well be a stand-alone dish for dinner. Or serve as a side dish for meat. Bon appetit!
Cauliflower fried in egg and sour cream batter
lvssvl1/depositphotos.com
Ingredients
- ½–1 head of cabbage;
- salt - to taste;
- 1 egg;
- 3 tablespoons sour cream;
- ½ teaspoon paprika;
- 2 tablespoons flour;
- vegetable oil - for frying.
How to quickly fry cauliflower in cheese batter with breadcrumbs?
In the previous recipe, you had to dip each piece in batter and fry in oil. Now things will go much faster, because we will not pay attention to each inflorescence separately. There will be no flour here, let's take crackers instead.
Ingredients:
- cauliflower - 500 gr. (weight without stalk)
- hard cheese - 50 gr.
- eggs - 3 pcs.
- milk - 100 gr.
- breadcrumbs - 75 gr.
- salt, pepper, herbs - to taste
- vegetable oil for frying
Cooking method:
1. Boil the cabbage, as usual, until half cooked. Do not do this for more than 8 minutes so as not to overcook the vegetable. Test with a fork for softness. When the desired “condition” is achieved, place the pieces in a colander.
If you overcook the cabbage, it will begin to crumble. And it will turn out to be porridge, instead of separate and beautiful inflorescences.
2. Beat the eggs into a bowl and add finely chopped herbs to them. Use at your discretion and availability: green onions, parsley, dill.
3. Grate the cheese on a fine grater and throw it into the future batter. Pour milk there, add salt, pepper, mix thoroughly using a fork or whisk.
4. Lastly, crackers are poured in and everything is mixed.
5. The cauliflower, by this time already boiled and dried if possible, is sent straight into the prepared batter. Mix all the pieces together without bothering with each one separately.
6.Heat the oil in a frying pan and spoon in the inflorescences. Fry them over high heat until golden brown on both sides. Don't go far from the stove: everything cooks very quickly. You need to be careful to turn it over in time.
7.The crackers form a very nice, dense crust. The cheese will add a delicate creamy taste. The inside of the snack will be soft and the outside will be crispy. It's very tasty and simple.
Delicious cauliflower in batter with sour cream, fried in a frying pan
The batter with sour cream turns out great. Therefore, if you have this product in the house, be sure to add it to your eggs, you won’t regret it.
Ingredients:
- cauliflower - 1 pc.
- eggs - 3 pcs.
- sour cream - 2 tbsp.
- flour - 3 tbsp. with a slide
- salt pepper
- refined oil for frying
Preparation:
1. Wash the forks and separate the inflorescences with a knife. If they turn out to be very large, then cut them into 2 or even 4 parts.
2. Boil cabbage in boiling, slightly salted water, timing 4 minutes after boiling.
Some recipes recommend cooking for 15 minutes. But this is too long for such a delicate product. The result will be porridge rather than elastic pieces.
3. Remove the boiled vegetable from the water and allow excess liquid to drain.
4.For the batter, lightly beat the eggs with salt and pepper. This is done quickly - in 10 seconds. The main thing is that everything mixes and does not become lush. Next, add sour cream and stir again.
5. It’s better not to add all the flour at once, but to divide it into 2 portions. Combine everything thoroughly so that the batter is smooth, without any nasty bits of raw flour.
6.Heat the frying pan with vegetable oil. A lot of oil is required: it should cover the bottom by 3-4 mm.
7.Dip each piece in the batter and fry in a frying pan. When the first side sticks and turns golden, turn it over to the other.
8.Fry all the cauliflower in this way, you will love the result!
Recipe with cheese - unusual and very tasty
The classic batter recipe requires three ingredients - flour, eggs and salt. But sometimes one small step to the left and the result is an amazingly delicious dish. A product that is capable of such dramatic changes in taste is cheese, and the cheese crust turns out to be very crispy and creamy.
Ingredients:
- Cauliflower - based on 0.5 kg.
- Chicken eggs – 3 pcs.
- Salt and seasonings - to the taste of the housewife/household.
- Flour – 0.5 tbsp.
- Hard cream cheese – 50 gr.
- Sour cream 15% – 3 tbsp. l.
- Vegetable oil (used for frying cabbage).
Algorithm of actions:
- Cut off the bottom leaves of the cabbage and wash. Divide into small florets, because it is more convenient to dip them in batter and fry.
- Boil the inflorescences for about 3 minutes in boiling water. Make sure that they do not fall apart; cook until they become soft.
- Prepare the batter from the indicated ingredients, starting with liquid ingredients - eggs, sour cream. Beat them with a fork until smooth.
- Grind the cheese on a grater. Send to eggs with sour cream. Salt and pepper. Add flour. The ideal batter has the consistency of thick sour cream.
- Dip the inflorescences into it. Transfer to a hot frying pan with plenty of oil.
- When a golden brown crust appears on all sides, it’s time to take it out onto a plate. If you place a paper napkin underneath, it will absorb excess fat.
A wonderful, cheesy aroma will waft through the kitchen as the first batch of cauliflower hits the pan. It will also be a signal to household members that very soon a new culinary masterpiece awaits them from their beloved mother and wife.
Video recipe for cauliflower batter with beer
Have you tried adding beer to batter? For example, instead of sour cream or water. It turns out to be a very original taste. And this type of cauliflower in batter is called “Bulgarian style”. It is prepared very easily and quickly. Alcohol vapor evaporates during frying, but the smell remains.
Watch a beautiful video that shows how you can cook a familiar vegetable for dinner in a not entirely familiar way. And yes, spicy tomato sauce or ketchup will be very helpful here.
Ingredients:
- flour - 0.5 tbsp.
- beer - 0.5 tbsp.
- egg - 1 pc.
- salt - 1/2 tsp.
- ground black pepper - 1/2 tsp.
- vegetable oil - 30 ml
- cauliflower - 1 fork
Beer batter if there is no mineral water
At the very beginning, I already made a reservation about the fact that you can replace sparkling mineral water with beer. And how to do it? I suggest taking a universal recipe that is suitable for absolutely all vegetables; in this “dough” you can fry any delicacies and they will also turn out crispy.
The author of this story will teach you this business in 4 minutes, so watch and learn. I wish you a good viewing, and run to the kitchen.
Cauliflower in mineral water batter with whipped egg whites
This recipe is the most difficult and time-consuming of all. And all because the eggs (or rather the whites) need to not just be shaken, but whipped into a stiff foam. Thanks to this, the batter will be more fluffy and airy; it will not drain from the cabbage, but will form a thicker shell.
Ingredients:
- cauliflower - 800-900 gr.
- milk - 150 ml
- bay leaf - 1 pc.
- salt, pepper, dried herbs - to taste
- eggs - 4 pcs.
- flour - 200 gr.
- mineral water – 100 ml (not salted)
- vegetable oil - 1 tsp. for batter + for frying
Cooking method:
1.Immediately separate the egg whites from the yolks. Cover the whites with something to prevent them from drying out and put them in the refrigerator.
2. Start preparing the batter based on the yolks. Pour mineral water and a teaspoon of sunflower oil into them. Also add desired spices. This can be dried garlic, paprika, thyme, Italian herbs, salt, pepper. Mix everything.
3.Add flour in small portions and mix thoroughly. There should be a mass that will flow from the spoon in a wide ribbon. Place the batter in the refrigerator for half an hour, it needs to cool.
4.The head of cauliflower should be rinsed very well under running water. These vegetables often hide all sorts of bugs in the middle, so you also need to wash the disassembled inflorescences.
5.Pour a liter of water into a saucepan, add a little milk and a bay leaf. Also don't forget to add salt. Bring this liquid to a boil.
Boiling in water with milk will get rid of the smell that is inherent in cauliflower.
6.Cook the inflorescences for 3 minutes after boiling again. Prepare a container of cold water. It is necessary to transfer all the cooked pieces into it to stop the cooking process.
7.After a minute of cooling, place the cabbage in a sieve to dry. Place the “semi-finished products” on a cutting board in one layer and dust them with a little flour. The batter will stick better to such inflorescences.
8.Remove the whites from the refrigerator and beat them into a fluffy foam. It is better to work with a mixer; manually it will take a lot of time and effort.
9.Introduce the whipped air mass into the batter in parts and mix gently, using upward movements, as is done when preparing a sponge cake. Try to maintain pomp.
10. Heat the vegetable oil in a frying pan very well. Its layer should be 1 cm from the bottom.
11.Dip each piece of cauliflower in the batter and place in the boiling fat. Fry on each side for about 2 minutes.
12. Place the finished fried inflorescences on paper towels to absorb excess oil.
13.Serve the finished appetizer with sour cream, ketchup or other favorite sauce. And this batter, although it takes a long time to prepare, turns out to be very porous, fluffy and appetizing. If you have time, prepare a similar yummy dish.
In beer
A very simple recipe, but with its own twist. Beer batter for cauliflower has a characteristic bitterness. A vegetable soaked in alcohol vapor becomes softer and juicier. When frying, the alcohol evaporates, so it can be given even to small children. Be sure to try making a delicacy using this step-by-step recipe, you will like the result.
- How to remove odor from shoes
- Causes of low hemoglobin
- How to get a mortgage - stages of registration and conditions for obtaining
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:
- Wash and dry the forks, disassemble into small inflorescences. Boil water, add a little salt and sugar. Boil the inflorescences for 3-5 minutes, and then drain in a colander.
- Beat the eggs with salt until foam appears. Pour beer into them and pepper. Add flour little by little, mixing thoroughly. The thickness of the mixture should be similar to sour cream.
- Heat the vegetable oil. Dip the inflorescences into the dough and place in the pan. Turn over so that they are fried on all sides. Before serving, let sit briefly on a paper towel to remove excess fat.
Homemade cauliflower batter with mayonnaise and egg
Mayonnaise lovers can use this recipe. And you don’t have to use a store-bought product; you can make this white sauce yourself in just 5 minutes.
Ingredients:
- cauliflower - 0.5 kg
- butter - 3 tbsp.
- egg - 1 pc.
- mayonnaise - 20 gr.
- flour - 2 tbsp.
- salt, pepper - to taste
Preparation:
1. Disassemble cauliflower into inflorescences. Cut those that are too large into 2 or 4 pieces. Boil in boiling salted water for 5-6 minutes, then drain.
2.To prepare the batter, mix the egg with mayonnaise, salt and pepper. Now add flour and knead into a homogeneous mass, similar in consistency to thick sour cream.
3. Heat butter in a frying pan (you can also use sunflower oil, but butter will taste better). Dip the pieces into the batter and fry them over medium heat until the sides are golden brown. This will take 3-4 minutes.
4.When serving, you can sprinkle with fresh herbs. This is a completely self-sufficient dish for vegetable lovers. But you can also add a piece of fish or meat or fresh vegetables to it. And the taste will be quite bright, thanks to mayonnaise.
Recipe for batter with cheese for frying
There are a lot of recipes on the Internet for cooking cabbage with cheese in the oven. But it’s hard to find how to make something like that in a frying pan. I offer you one of the few successful examples of how to prepare cheese batter for frying.
Preparation:
1. Beat 1 egg, add to it 100 g of grated hard cheese, 1 clove of grated garlic, a little herbs and a pinch of salt and pepper. Mix everything well. The cheese batter is ready.
2. Separate the cauliflower into florets, boil in salted water for 5 minutes, dry with a paper towel and sprinkle with flour.
We don’t take a lot of flour, just so that the batter sticks better.
3. Dip the vegetables in batter, trying to leave as much cheese on them as possible.
4. And fry over medium heat on all sides until golden brown.
Ready. Bon appetit!
Recipe for deep-fried cauliflower (kefir batter)
This time we will make the batter for cauliflower using kefir. It will turn out almost like pancake dough. And then we won’t just fry it in the classic way, but deep-fry it. Therefore, stock up on plenty of vegetable oil.
Ingredients:
- kefir - 1 tbsp.
- flour - 1 tbsp.
- eggs - 2 pcs.
- salt - 2 tsp.
- pepper - to taste
- cauliflower – 1 kg
- sunflower oil for frying
Stages:
1. As in all the recipes above, the cabbage needs to be cooked a little before frying. You don’t need to cook a whole head of cabbage, but first disassemble it into inflorescences. Set the water to warm up in advance. When it bubbles, add a teaspoon of salt and add the prepared pieces. Cook for 5 minutes until half cooked.
2.In the meantime, you can start making batter. Mix eggs, flour, kefir and salt until smooth. Spices can be added to taste.
3.When the cabbage is cooked, place it on a sieve and let the water drain. And now put a deep bowl of oil on the fire.
To save fat, it is better to take a rather narrow container.
4.Dip the inflorescences into the batter and place them in boiling oil. The pieces should float and not reach the bottom, almost like when cooking.
5.When the shell becomes golden brown on all sides, remove the snack from the fat with a slotted spoon and place it on a paper towel to drain and absorb excess oil.
6. Now the delicious cauliflower in kefir batter is ready. It may well become the hit of the season.
Video on how to make mineral water batter without eggs
If you are against alcoholic drinks in batter, then you can use carbonated mineral water instead. This recipe is also suitable for a Lenten menu, since it does not contain eggs.
The main secret: use very chilled soda.
Ingredients:
- flour - 1 cup or a little less
- sparkling mineral water - 1 glass
- salt to taste (depending on the taste of mineral water)
Watch the video for the recipe.
