Cauliflower in batter

Cauliflower in batter

All varieties of cabbage, despite significant differences in appearance and taste, have significant nutritional value. They contain a large amount of vitamins and minerals, they normalize metabolic processes, help cleanse the body of toxins, support immunity. The energy value of these vegetables is small, they are well absorbed and almost no one cause allergies. Many cooks prefer cauliflower, as it has a unique taste and is difficult to spoil when cooking. One of the dishes that can be made for breakfast, dinner or snack, is cauliflower in batter. It is delicious hot and cold. It is convenient to eat, so it is suitable even for a buffet table. A variety of recipes allows you to choose the version of the test, the most relevant to the wishes of the hostess.

Cooking Features

The technology of cooking cauliflower in batter has its own characteristics, which you need to know if you want to surprise the guests with a delicious and beautiful dish.

  • Before frying cabbage in batter, it must be boiled. To do this, it is disassembled into inflorescences and soaked in salt water to remove insects hiding in them. Then the inflorescences are washed, dipped in hot water and boiled for about 10 minutes until almost ready. The degree of readiness is determined with the help of a fork, piercing her boiling inflorescences.
  • Frozen cabbage is cooked without defrosting. Its cooking time is about 7 minutes.
  • To make the cabbage better retain its appearance, you can add a little sugar to the water, and the water itself should not be too much. A good result can be obtained by boiling inflorescences in mineral water.
  • Finished cabbage can soften and become brittle. To prevent this, she, taking a skimmer of boiling water, immersed in ice water.
  • A cauliflower batter should have a consistency of medium thick sour cream. In this case, it will envelop the inflorescences well.
  • It is convenient to dip cabbage into a batter by picking up inflorescences with a fork.
  • You can fry cauliflower in batter only on a hot frying pan in a large amount of boiling oil. Only in this way will the dough be reddened quickly, without spreading on the pan.
  • It is recommended to lay fried cabbage on a plate covered with a napkin so that it absorbs excess fat.

Serving cauliflower in batter to the table is better than hot, although in cold form this snack is tasty enough. Separately, you can put the sauce. Well suited sauces from sour cream, cheese, mushrooms.

Cauliflower in crispy batter

Composition:

  • cauliflower - 0, 3 kg;
  • chicken egg - 1 pc .;
  • wheat flour - 20 g;
  • breadcrumbs - as needed;
  • vegetable oil - as required;
  • water - 20 ml;
  • salt, pepper, herbs - to taste.

Method of preparation:

  • Prepare a solution of a tablespoon of salt and two liters of water. Dip the cabbage forks into it for 10 minutes. Remove insects on the surface.
  • Divide the cabbage into inflorescences, wash them and cut the dark areas.
  • Boil cabbage until half cooked in boiling water.
  • Remove the inflorescences with a slotted spoon and dip into cold water. After 5 minutes, drain in a colander and let drain water.
  • Beat an egg with a fork or whisk. Add water, salt, pepper, spices, whisk again.
  • Add the flour and whisk again to make the dough have a uniform consistency.
  • Heat oil in a pan.
  • Dip each inflorescence in batter, roll in breadcrumbs and dip in boiling oil.
  • Fry from all sides on high heat until crispy.
  • Put on a napkin. When it absorbs the excess oil, put the cabbage on the dish and serve.

The batter for this recipe is crisp, but thin. If you want the dough to cover the cabbage, like a pie filling, it is better to use another recipe.

Cauliflower in batter on mineral water

Composition:

  • cauliflower - 0.5 kg;
  • chicken egg - 2 pcs .;
  • wheat flour - 0, 4 kg;
  • mineral water - 0.5 l;
  • olive oil - 40 ml;
  • any vegetable oil - as required;
  • sugar - 5 g;
  • salt, allspice - to taste.

Method of preparation:

  • Cabbage, disassembled into florets, boil until cooked or almost until cooked.
  • Beat the eggs, separating the whites from the yolks.
  • Spread the yolks with sugar.
  • Mix with mineral water.
  • Gradually add the sifted flour and stir, make the dough.
  • Pour two tablespoons of olive oil into it, add allspice, pre-grind it into powder, and salt. Mix thoroughly until a homogeneous consistency, in thickness resembling sour cream.
  • Beat the whites into a fluffy foam and gently mix with the dough.
  • Warming up butter in a pan, put cabbage blossoms on it, after having dipped them in batter.
  • Brown cabbage in batter on all sides and place on a napkin.
  • When the oil has drained, put the cabbage into plates and serve it to the table.

This recipe for batter is among the most economical, but its low cost does not adversely affect the taste of the finished dish. The appearance of it, too, will not cause you complaints.

Cauliflower in cheese batter

Composition:

  • cauliflower - 1 kg;
  • chicken egg - 4 pcs .;
  • wheat flour - 50 g;
  • hard cheese - 100 g;
  • dried herbs - 5 g;
  • salt, black pepper - to taste;
  • vegetable oil - as needed.

Method of preparation:

  • Prepare the cabbage, disassembled into florets and boil until half cooked.
  • Break eggs into a bowl. Add to them dried herbs and salt, mix well.
  • Add flour and stir until smooth.
  • Finely rub the cheese and mix with the dough.
  • Dip cabbage blossoms in a batter and fry in a large amount of boiling oil until a crisp crust.
  • Put a napkin on the dish, put roasted cabbage on it. The napkin will absorb the oil that is draining from the cabbage, as a result of which the dish will turn out to be more tasty and less high-calorie.

Cauliflower, fried in batter according to the above recipe, can serve not only as a hearty meal. It will be a good snack to wine or beer.

Cauliflower in cheese and beer batter

Composition:

  • cauliflower - 0, 6 kg;
  • chicken egg - 2 pcs .;
  • wheat flour - 80 g;
  • hard cheese - 60 g;
  • vegetable oil - as required (including 40 ml for batter);
  • beer - 100 ml;
  • seasonings to taste.

Method of preparation:

  • Boil the cabbage, disassembled into florets, fold it in a colander to drain excess water from it.
  • In the bowl, break the eggs, add two tablespoons of oil and a pinch of salt to them, beat.
  • Enter the beer and beat the eggs with it.
  • Add salt and seasoning to taste.
  • Finely rub the cheese and enter into the batter.
  • Stir until smooth.
  • Warming up butter in a pan, dip the cabbage into it, dipping each inflorescence into the resulting batter.
  • Fry until cooked.

Once the excess oil is drained from the cabbage, it can be served on the table. As well as cooked according to the previous recipe, it can replace an appetizer for alcoholic beverages, it goes particularly well to beer, but for dinner or breakfast it is just as good. Even children will not refuse such an appetizing snack.

Baked cauliflower in batter

Composition:

  • cauliflower - 0.5 kg;
  • milk - 0, 25 l;
  • chicken egg - 1 pc .;
  • hard cheese - 100 g;
  • nutmeg - a pinch;
  • salt, black pepper - to taste;
  • butter - 20 g.

Method of preparation:

  • Sift the cabbage, rinse and dry with a towel.
  • Grease with melted butter.
  • Without boiling, put in the form of cabbage inflorescence.
  • Salt and pepper them to taste.
  • Beat egg with milk and nutmeg.
  • Pour the cabbage into the mixture.
  • Sprinkle the cabbage with finely grated cheese.
  • Send the form to the oven, preheated to 180 degrees.
  • Bake the cabbage in batter for 40 minutes.

If desired, cabbage can be put not into a large shape, but into small molds for making muffins, pouring a spoonful of omelet at the bottom and then pouring the remaining batter. Be sure to leave the distance from the edge of about 1 cm. As a result, removing the cabbage from the molds, you get an original dish that looks like mushrooms. This breakfast option will especially appeal to children.

Cauliflower in batter in a slow cooker

Composition:

  • frozen cauliflower - 0.5 kg;
  • chicken egg - 2 pcs .;
  • wheat flour - 50 g;
  • milk - 100 ml;
  • fresh greens - 50 g;
  • salt, pepper - to taste;
  • vegetable oil - 20 ml.

Method of preparation:

  • Remove the cabbage from the refrigerator before it is thawed. Drain it, laid out on a napkin.
  • In a bowl, combine eggs, milk, pepper, salt and greens finely chopped with a knife.
  • Add flour and stir to such an extent that the dough has a homogeneous consistency.
  • Dip the cabbage inflorescences into the batter and place in the bowl the multicooker pre-oiled.
  • Cook the cabbage for 30 minutes by running the “Baking” program.

If you want to cook fresh cabbage in this recipe, not frozen, but you need to boil it slightly. This can be done both in the pan and in the slow cooker by selecting the “Soup” program, or steamed.

Cauliflower in batter is prepared quite simply. At the same time, the dish looks unusual, appetizing, and is enjoyed by almost everyone.

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