Delicious batter for cauliflower. The batter for cauliflower is a simple recipe. Cauliflower in mayonnaise batter

The most summery, so delicious and so healthy vegetable- cauliflower. July inflorescences cannot be compared with frozen, asexual winter ones, and therefore it's time to feast on beautiful fresh cabbage. Do you know how to cook cauliflower in batter? There are many ways to prepare a dish, we have chosen the best.

The most famous batter is beaten eggs with flour. But not everyone knows that there is a lean version, which is also very tasty. The color of cabbage inflorescences will not be as bright as with yellow eggs, but crunchiness is guaranteed.

So, the recipe is simple:

Combine 0.5 cups of cold water with 4 tbsp. spoons of vegetable oil;
add 1 teaspoon of baking powder, pepper and salt to taste;
add 2 cups of flour;
dip the inflorescences boiled halfway into the resulting batter and fry in medium hot oil until golden brown.

You can also fry other vegetables. To make the crust especially crispy, do not spare oil - it is better to deep-fry. You can spice up cabbage in a post tomato sauce, at other times serve as a side dish for fish or meat.

Batter for cauliflower without eggs

By the same principle, you can cook batter without eggs, but in milk. If you use soy instead of regular cow's milk, you get another lean or vegetarian option.

Prepare a dough that is similar in consistency to pancake dough, except a little thicker.

The dough is made like this:

mix milk in equal proportions with water, salt the mixture to taste, add ground pepper and your favorite seasonings;
add flour to the density indicated above;
dipping cabbage inflorescences boiled in salted water, put on well-heated oil and fry until golden brown.

Cabbage turns out no worse than the one we used to do with eggs.

On mineral water

What if the guests are on the doorstep, and there is nothing tasty in the house? Well, except perhaps a couple of eggs and a luxurious head of snow-white cauliflower is waiting in the fridge for its hour. This is her way and yours!

Cooking cauliflower in batter on an ordinary mineral water - believe me, it will not be worse. We will tell you how to make a batter for cauliflower for a wonderful vegetable dish “out of nothing”.

Would need:

a head of cabbage about a kilogram;
2 eggs;
6 art. spoons of flour;
a glass of mineral water;
hot pepper - a quarter of a teaspoon.

If there is ground paprika (1 teaspoon), the same amount of curry seasoning and fresh cilantro, then you get something completely conceptual.

Put everything except mineral water in a bowl, beat, add mineral water and beat again. Put the cabbage florets into the mixture and mix until the batter is evenly coated. Then fry in a small amount of oil until cooked. Ready cabbage can be poured with Narsharab sweet sauce - in combination with spicy cabbage there will be a completely Asian result.

Batter on beer

Cooking cauliflower in beer batter. This is an easy way to sauté cabbage if you need an airy batter.

To make batter on beer, you need to mix half a glass of beer with salt (determine the amount to taste), drive a couple of eggs into it and add 2 tbsp. spoons of flour. Mix again gently with a whisk. This is enough to roast a small head of cabbage.

Fry the cabbage as usual, after disassembling it into inflorescences, boiling for 2-3 minutes and throwing it into a colander. After this, dip the inflorescences in batter, fry over low heat, turning over from all sides.

Cheese batter for cauliflower

Cauliflower in cheese batter is a variant of a great side dish and a delicious independent dish. Add hard cheese to the batter, and you get a product with a pronounced creamy taste, the aroma of delicate cheese and an incomparable golden crust on rounded cabbage inflorescences. Inside, the cabbage will be juicy, but on the outside it will be appetizingly fried and crispy.

So, cauliflower with cheese is done like this:

Prepare 3 eggs, half a glass (approximately) of flour, 50 g of cheese, a little sour cream (three tablespoons are enough), put salt and pepper to taste.
Beat all the ingredients with a fork (eggs, salt, pepper, sour cream).
Add flour, stirring until smooth, so that no lumps remain. The batter should not be liquid. If watery, add flour until thick.
Fry boiled cabbage inflorescences dipped in batter in hot vegetable oil.
In order not to be too greasy, remove the finished pieces on a paper towel.

Delicious cabbage fried with cheese batter is ready!

Oven baked cauliflower

It would be unfair not to mention another way to cook cabbage - in the oven. You can bake cabbage in cream, with cheese, with minced meat and other additives. We will tell you how easy and tasty it is to make ordinary baked cabbage, which will retain its taste, but will be at the same time without excessive addition of oil.

In this dish, the main thing, after cabbage, is the sauce.

We prepare it by mixing the following components:

1 chili pepper, a good bunch of cilantro and a dozen mint leaves cut and chopped in a blender;
add lemon juice (1 tbsp), 2 tbsp. spoons of vegetable olive oil) and the same amount of water, turn everything into a puree.

While everything else is cooking, cover the sauce and refrigerate.

For batter:

we take half a glass of flour, add half a glass of breadcrumbs to it, salt and baking powder - half a teaspoon each, put ground cumin, turmeric, cayenne pepper, simple ground black pepper, and Indian spice Garam Massala (if any);

To make the cabbage with a very crispy crust, you need to replace half of the flour with starch when preparing the batter for frying.
Another tip is to fry in large quantities of well-heated oil and in small portions. The freer the cabbage in the pan, the better and brighter the crust will be.

Hidden in the fridge is a gorgeous head of cauliflower. Elastic, dazzling white, fresh and crunchy, it beckons and seduces. I want to sin by preparing something not very healthy, but invariably tasty, stunning, breathtaking. First, I will talk about the most popular recipes for making cauliflower in batter, and then let's talk about the secrets - thanks to them, we will be able to cook just incredibly delicious cauliflower in batter!

Cauliflower in batter - basic option

There are a lot of batter recipes. Each housewife adds her favorite ingredients to it, hides the “zest” and rightfully considers it the most successful. To find your ideal option, you need to start with the base - which is then supplemented with certain additives.

INGREDIENTS:

3 eggs;
2 tbsp. l. flour;
salt to taste;
vegetable oil for frying.

COOKING:
We take a large saucepan and fill it with water by 2/3, add a little salt and put on fire. After boiling, we lower the cauliflower into the water, previously divided into small inflorescences. Boil until tender (about 10 minutes - depending on the size of the pieces).
Whisk eggs with flour and salt.
Heat vegetable oil well in a frying pan.
Dip each piece of cabbage into the batter, then put it in a frying pan and fry over medium heat on all sides until a beautiful golden brown.

Cauliflower in batter in a frying pan

"Yellow" batter for cauliflower

A little secret that turns cabbage not just into a delicious dinner, but into a delicious and incredibly beautiful dinner: finely grated carrots. Thanks to her, the batter after frying becomes bright orange, incredibly attractive and positive.

INGREDIENTS:
1 head of cauliflower;
1 small carrot;
3 eggs;
2 tbsp. l. flour;
salt, vegetable oil.

COOKING:
We divide the cabbage into small inflorescences and boil until tender in salted water.
We clean the carrots and rub on the most fine grater. Mix with eggs, salt, flour.
We heat the pan well, pour a little oil and, dipping the pieces of cabbage in batter, fry until golden brown on all sides.

Beer batter for cauliflower

Don't worry, kids can! During cooking, all the alcohol evaporates anyway, and the rest is an incredible batter: crispy, airy, light and very tasty!
For a change, try not to boil the cabbage - it will turn out a little different, crispy and denser, but still tasty.

INGREDIENTS:
100 ml of beer;
2 tbsp. l. flour;
2 eggs;
salt to taste;
1 small head of cauliflower;
vegetable oil.

COOKING:
We divide the cabbage into inflorescences.
Mix beer and eggs, add flour and salt.
Heat up a frying pan with a little oil.
Dip the cauliflower in the batter and fry on all sides over moderate heat.

Cauliflower with cheese

A small touch is cheese, and the cabbage transforms, proudly raises its head, straightens its shoulders and becomes just a luxurious young lady!

INGREDIENTS:
100 g of hard cheese;
1 head of cauliflower;
3 eggs;
1/3 tsp soda;
1 st. l. sour cream;
2 tbsp. l. flour;
salt to taste;
vegetable oil.

COOKING:
Boil cabbage.
Grate the cheese on a fine grater, mix it with eggs, salt, soda and flour.
Dip the pieces of cabbage in a batter and fry in a heated frying pan in vegetable oil.

Cauliflower in lezon

In fact, the lezon is the same batter, but from a different angle. The batter is used to bind the individual components, and this is exactly what we will use today. We will get irregularly shaped balls - crispy, savory and very tender inside.

INGREDIENTS:
1 kg of cauliflower, divided into inflorescences;
4 eggs;
4 tbsp. l. flour;
2 full art. l. sour cream;
1/3 tsp soda;
salt to taste;

COOKING:
We prepare a relatively liquid dough - mix eggs, sour cream, salt, soda, flour.
We divide the cabbage into small inflorescences, mix with the dough.
Fry in hot oil, spreading the mass with a teaspoon.

Deep-fried cauliflower

Do you think it is possible to make cabbage in batter even more appetizing? Easy! Replace the pan with a small saucepan, increase the amount of oil and deep fry everything - an incredible result!

INGREDIENTS:
100 ml of kefir;
2 eggs;
2 tbsp. l. flour;
1/3 tsp soda;
salt to taste;
vegetable oil;
1 small head of cauliflower

COOKING:
Boil cabbage florets in water until tender.
Mix eggs with kefir, add salt, soda, flour.
Heat the oil well in a saucepan.
Dip the cabbage in the batter and immediately put it into the hot oil. Fry until golden brown - carefully, do not overcook, it will be fast.

Crispy batter for cauliflower

Is that possible! We remove the eggs - and voila, you can have dinner. By the way, it turns out no worse.

INGREDIENTS:
1 kg of cauliflower;
1 st. l. starch;
1 st. l. flour;
about 0.5 cups of water;
4-5 art. l. breadcrumbs;
a pinch of dry herbs (delicious - with herbs of Italian cuisine);
salt, vegetable oil.

COOKING:
Boil the cabbage inflorescences in salted water until tender.
We mix flour and starch, add herbs, salt and dilute with water - the consistency of liquid sour cream should be obtained.
Dip cabbage well in batter, then roll in breadcrumbs.
Fry until golden brown over moderate heat.

Cauliflower in batter in the oven

And - yes, cabbage in batter can be dietary! We remove the oil (well, we almost remove it: three drops do not count) - and we get a dish that anyone who is losing weight or trying not to gain weight can afford.

INGREDIENTS:
20 g butter;
Cooking
1 kg of cauliflower;
2 proteins;
1 st. l. flour;
1/2 cup small breadcrumbs;
1/2 tsp paprika;
1/2 tsp turmeric;
1/2 tsp dry herbs;
salt, pepper to taste.

COOKING:

Boil until the cabbage inflorescences are ready.
Whisk the protein into foam, mix with flour, herbs, turmeric and paprika.
Lubricate the baking dish with oil. Dip the cabbage pieces in the batter, then roll in breadcrumbs and spread in a mold.
Bake at 200 degrees until golden brown (about 20 minutes).

Innings

Contrary to the standard and common practice of serving cauliflower "straight", think about sauces. This vegetable goes great with many of them!

The simplest option is mayonnaise: a pearly white droplet on each piece can actually do a miracle, giving an ordinary dish a special touch. Fantasy, mix mayonnaise with various additives (garlic, herbs, apple, horseradish, anchovies, gherkins, chili, mustard and dozens of other ingredients), try and look for your ideal option. Soy sauce, sour cream with garlic, ketchup, cream, ravigote, tartare, vinaigrette - with cauliflower, in my opinion, anything goes together! There are a lot of sauces with which you can serve vegetables, and you should try everything, everything, everything.

Cauliflower in batter looks good with fresh tomatoes, goes well with leafy salads, delicious with bell pepper, incredibly spicy in the company of Korean carrots.

Secrets of delicious cooking:

- when choosing cabbage, focus on the even color of the head (yellowish, snow-white, slightly green, but without dark spots) and its density (strong and heavy): a quality product is the key to a successful dish;

- do not digest cabbage; it is better to underexpose it in boiling water (cauliflower is incredibly tasty even raw, and insufficient heat treatment will only preserve its crunchiness and vitamins) than to turn it into a slurred puree;

- do not forget to salt the water in which you will boil the cabbage - this tiny touch will turn ordinary cabbage into a very tasty cauliflower;

- to enhance and emphasize the creamy taste of cauliflower, add one to two tablespoons of sugar to the water - this will in no way turn your dinner into a dessert, however, it will make the taste of cabbage more pronounced and, in addition, retain the white vegetable color when cooked, not letting it slide to the boiled translucent;

- after boiling, cauliflower should be immediately placed under running cold water - this action will slow down further thermal reaction, helping to remain elastic, but already soft, boiled, but still crunchy;

- if, before lowering the cabbage into the batter, lightly dip it in flour, the dough will stick better to the vegetables, will not “peel off” during frying and will remain in place when laying out dinner on a dish;

- it is recommended to put the fried cabbage immediately from the pan on paper napkins or disposable towels - they will absorb excess fat, and the batter will remain crispy and dry.

Pleasant aftertaste, or Three more bonuses

First, it's helpful.. Cauliflower fiber is much softer than its white, "broccoli", "kohlrab" and other "relatives", and therefore has an incredibly positive effect on the intestinal microflora. Regular consumption significantly reduces the risk of certain cancerous tumors, and has a beneficial effect on the heart muscle. Low calorie content increases the popularity of the product among people who are struggling with excess weight and just watching their diet. Vitamins C and K, folic acid, omega 3 fatty acids - there are more than enough reasons to talk about the extraordinary usefulness of this vegetable.

Second, cauliflower is easy. It is prepared quite quickly - and therefore falls into the rating of the most "convenient" products for a quick dinner: there is very little effort, and the result is invariably delicious.

Third, cabbage is available- the prices for vegetables in our markets and supermarkets are relatively low, which allows you to buy them quite often. At the same time, it is easy to make a nutritious dish from cauliflower that the whole family will be satisfied with.

Cauliflower is the leader in nutritional and taste properties among other varieties of cabbage. It contains many important vitamins, such as C and E, trace elements necessary for health - calcium, magnesium, potassium, silicon, chromium, zinc, selenium and others. Cauliflower is indispensable in dietary nutrition, as dishes from it are nutritious, tasty, but at the same time low in calories.

From cauliflower inflorescences, you can cook a lot of different dishes - salads, soups, vegetable casseroles. Recently, housewives often cook cauliflower fried in batter. This dish has become popular because it is very tasty, has an attractive appearance, is positively evaluated by men who usually do not prefer vegetables in their diet, and, importantly, cauliflower in batter is quickly cooked.

Ingredients:

1 kg cauliflower

3 fresh chicken eggs

4 tbsp. tablespoons flour or breadcrumbs

½ teaspoon salt

½ cup vegetable oil

How to cook cauliflower in batter:

In order to properly fry cauliflower in batter, you need to learn the basic principles of cooking this dish. First, learn how to properly cook batter. For him, eggs, salt and flour are mixed, the latter can be replaced breadcrumbs. If desired, mayonnaise, sour cream, fragrant herbs and even beer, finely grated hard cheese can be added to the batter. The taste palette depends on the fantasies of the hostess. To prepare the batter, eggs are beaten, salt and flour are added. Everything is mixed so that the batter is not too liquid - approximately to the density of sour cream.

It is very important to properly prepare the cauliflower for frying in batter. First, the head of cabbage must be carefully disassembled into separate inflorescences, which must be cleaned of dark spots and washed with warm water. If the shoots seem too thick, cut them into equal parts. The next step is boiling the inflorescences in water, which must be salted to taste. At the same time, cabbage should not lose its elasticity and aroma; on average, inflorescences should boil in water for no more than 10-15 minutes.

Larger and thicker inflorescences should be boiled for up to half an hour. Boiling time should be reduced by a third if the cauliflower is purchased frozen. The readiness of cabbage is determined by a table fork: if it easily enters the pulp, the cabbage is ready. Welded inflorescences recline in a colander so that they dry well. Some housewives prefer to steam the cabbage.

Then the boiled inflorescences or their pieces should be plentifully rolled in batter and fried in a preheated pan in boiling vegetable oil until a beautiful golden brown. When hot, the pieces are laid out on a wide flat plate and sprinkled with grated cheese or finely chopped greens on top. You can serve the dish as an independent hot side dish or as an appetizer.

When preparing cauliflower in batter, you need to take into account the health status of those who will use this dish.

Do you like to cook cabbage dishes? Cook with Alexey Zimin!

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, resembling miniature "mushrooms", it immediately attracts attention.

Especially actively we begin to leaf through cookbooks after the ripening of cauliflower. And the main seasonal recommendation is its preparation in batter. Due to the various components, "mushrooms" always turn out to be different in taste.

You can experiment with batter compositions, since the crunchiness of the finished dish depends on the recipe. Dough-fried cauliflower “mushrooms” can also be served as a snack by adding several bowls with different types of sauces to them.

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

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

Ingredients:

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

Cooking:

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

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

Ready batter in consistency will resemble a thick dough for making pancakes.

Now dip the cabbage inflorescences into the prepared batter so that it is completely covered with it.

Pour deodorized vegetable oil into a frying pan, heat up and put the cabbage.

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

During frying, the pan does not need to be covered with a lid. Then the dough will rise well and turn out crispy.

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

A simple recipe for cauliflower in a crispy cheese batter

Cauliflower cooked in batter with cheese is incredibly tasty. It can be served both hot and cold. This option goes well with chops.

When buying a vegetable, pay attention to its color. Cabbage should be white and not have black dots.

Ingredients:

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

Cooking:

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

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

Grate the cheese on the fine side of the grater. Chop up the greens. Add everything to the eggs. Add your favorite spices. Mix the composition well.

Pour the flour into a separate bowl. We put prepared cabbage in it and roll it well 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.

The batter recipe from Yulia 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 art. 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 teaspoon red hot pepper;
half a teaspoon of sweet paprika;
½ tsp salt.

Cooking:

Disassemble the head into medium-sized inflorescences. Simmer in boiling salted water for 2 minutes. Drain in a colander to get rid of all the liquid.
Break an egg into a bowl. Put a wig in it, curry, hot peppers. Whisk the mixture a little.
Pour chilled mineral water into the composition. Put cilantro and pour in all the flour. Shake again.
Thoroughly roll the cabbage in the mixture.
In a deep saucepan, heat the olive oil and fry the inflorescences on it until golden brown.
Place on paper towels to get rid of excess oil.

You can suppress such cauliflower to the table by first pouring 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 batter for cauliflower without eggs (lean version)

If you do not eat eggs, but there is a desire 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 frying pan

If you want to give the cabbage a touch of spice, then you should try the beer batter. Don't worry, it won't taste like alcohol. It’s just that the vegetable will turn out even more tender and juicy, and the beer degrees will evaporate during frying.

Ingredients:

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

Cooking:

Cabbage needs to 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, salt it and put granulated sugar. Dip the inflorescences in boiling water and cook for three minutes.

If you let it boil for longer, it will turn out too soft and will resemble soup.

Throw the inflorescences in a colander so that all the water is glass. Let it cool for now, and we will prepare the batter.

In a deep bowl, beat the eggs, salt, beat a little with a whisk and pour in the beer. Gently - the mass will begin to foam and increase in volume.

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

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

Heat oil in a frying pan. Now dip the cabbage pieces in the dough and put them in the pan.

Do not put too many inflorescences at one time. It will be difficult to turn them over.

Fry the "mushrooms" on all sides until a crispy golden crust forms.

Place cooked cabbage on paper towels to remove excess fat. It is better to serve it hot.

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

We make batter on mineral water

An unusual batter for cauliflower. Fans 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 tbsp;
vegetable oil - 3 tbsp.

For frying the florets, it is advisable to use a saucepan with high sides, because the oil will splatter a lot.

Cooking:

Boil cabbage in salted water for about 4 minutes.
Throw it in a colander, let the water drain, and let the cabbage cool.
Prepare batter. Crack the eggs into a bowl, season with salt and beat a little. Then add the curry, passed through the garlic press. Pour the flour and pour the mixture with ice-cold mineral water. Mix well to dissolve all lumps.

The batter should be thick, like pancake batter.

Now we dip the cabbage “mushrooms” into the cooked dough so that the batter covers them from all sides. Then heat the vegetable oil in a frying pan and fry the cabbage on all sides until golden brown.

Cauliflower can be prepared for the future, because it will be tasty even after defrosting.

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

Cauliflower in batter can be cooked according to different recipes. Let's try to make dough based on eggs and mayonnaise.

Ingredients:

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

Cooking:

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

For batter: beat the 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 florets in the prepared 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 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.

Tell VK

One of the most interesting garden gifts is cauliflower. Dense, elastic, unusual, consisting of individual inflorescences, it attracts attention at first sight. Experienced housewives came up with hundreds of recipes with her "participation", but the most popular dish- This is cabbage in batter. Below is a selection of delicious recipes from this type of cabbage.

Cauliflower in batter in a pan - step by step photo recipe

The autumn menu is traditionally rich in fresh vegetables. They are boiled, baked, stewed so as not to be repeated. And in each new dish there are only its inherent nuances of taste.

When the cauliflower ripens, housewives are more actively leafing through the pages of cookbooks. The main recommendation of the season is to fry it in batter.

Your mark:

Cooking time: 40 minutes

Quantity: 4 servings

Ingredients

Cabbage: forks
Flour: 2-3 tbsp. l.
Eggs: 2 pcs.
Salt: 1 tsp
Ground black pepper:
Water: 1/2 cup

Cooking instructions

Oven cooking option

Cauliflower fried in a pan in batter, of course, is very appetizing and tasty, but many mothers are worried about what is more - the benefits of the vegetable or the harm from the processing method? It will be more useful not fried, but baked in the oven.

Ingredients:

Cauliflower - 1 pc. (or less if the family is small).
Flour - 2-3 tbsp. l.
Chicken eggs - 1-2 pcs.
Salt - to taste.
Citric acid - on the tip of a knife.
A little vegetable oil.

Action algorithm:

Step one - remove the leaves from the cabbage, rinse the forks under running water. Divide the cabbage into inflorescences, convenient for baking and serving.
Stage two - boiling. Bring water to a boil in a large saucepan, add a little citric acid to it (which will prevent the cabbage from browning).
Cooking time - 3 minutes. Drain in a colander, transfer to a dish to cool the cabbage.
Beat eggs with salt, you can also add spices and seasonings here. Then add flour. Knead the batter to a fairly thick consistency.
Line a baking sheet with a sheet of foil. Lubricate with vegetable oil.
Dip the cabbage inflorescence in batter. Transfer to a baking sheet.
Bake in the oven until golden brown.

This method of cooking allows you to get a delicious crispy, but low-fat cabbage. It's also good as a side dish. meat dish, and by itself.

Recipe with cheese - unusual and very tasty

The classic batter recipe involves the presence of three ingredients - flour, eggs and salt. But sometimes one small step to the left and it turns out amazing tasty dish. The product that is capable of such dramatic changes in taste is cheese, and the cheese crust is very crispy, creamy.

Ingredients:

Cauliflower - at the rate of 0.5 kg.
Chicken eggs - 3 pcs.
Salt and seasonings - to the taste of the hostess / household.
Flour - 0.5 tbsp.
Cream cheese hard - 50 gr.
Sour cream 15% - 3 tbsp. l.
Vegetable oil (used for frying cabbage).

Action algorithm:

Cut the lower leaves from the cabbage, rinse. Divide into small inflorescences, because it is more convenient to dip them in batter and fry.
Boil the inflorescences, about 3 minutes in boiling water. Make sure they do not fall apart, cook until they become soft.
Prepare batter from the indicated ingredients, starting with liquid components - eggs, sour cream. Beat them with a fork until smooth.
Grind the cheese on a grater. Send in to the eggs with sour cream. Salt, pepper. Sprinkle flour. Ideal batter in consistency like thick sour cream.
Drop inflorescences into it. Transfer to a hot skillet with plenty of oil.
When a golden crust appears on all sides, it's time to take it out to a dish. If you lay a paper towel under the bottom, it will absorb excess fat.

A great cheesy aroma will spread throughout the kitchen as the first batch of cauliflower goes to the pan. It will also become a signal for the household that very soon a new culinary masterpiece awaits them from their beloved mother and wife.

How to fry cauliflower in batter with mayonnaise

How many recipes for batter exist, as many recipes for cauliflower fried using this technology exist. Of the liquid components, eggs are most often used, sometimes they are accompanied by dairy products, in fact, milk, kefir or sour cream. The following recipe is original, as it is proposed to add mayonnaise and cheese to the dough. Since mayonnaise is prepared on the basis of chicken eggs, then you don’t need to add them to the batter.

Ingredients:

Fresh cauliflower - 500 gr.
Hard cheese - 150-200 gr.
Mayonnaise - 2-3 tbsp. l.
Salt.

Action algorithm:

The process begins with washing the cabbage, dividing into inflorescences. It is important to inspect that there are no leaves, hidden bugs.
Salt water, boil. Omit the inflorescences (approximately the same in weight and volume). 5 minutes is enough for the cabbage to become softer without falling apart.
Grate cheese, mix with mayonnaise. You can add your favorite seasonings and spices, because cabbage tastes fresh.
Send cauliflower to this batter. Mix well so that the inflorescences are completely dipped into it.
Choose a nice baking dish. Lubricate with vegetable oil. Evenly distribute the inflorescences (can be laid out in the form of some figure). Put the rest of the batter on top, also evenly distributing.
Bake for half an hour (or less) in the oven.

The ruddy crust and amazing aroma will tell the hostess that it is time to put the plates on the table, and the household members that they need to rush to wash their hands.

Beer batter for cauliflower

Beer is ready to compete with dairy products and mayonnaise in batter. The dough is airy and crispy, with a light bread aroma.

Ingredients:

Fresh cauliflower - 0.5 kg.
Chicken eggs - 1 pc.
Light beer - 1 tbsp. (or slightly less).
Premium flour - 1 tbsp. (or a little more).
Salt, spices.

Action algorithm:

At the first stage, everything is traditional - rinse the cabbage, cut off the extra leaves. Disassemble into inflorescences, cut off solid bases.
Boil in salted water. The cauliflower will become softer, the bugs and spiders hiding inside will emerge.
Mix the ingredients for the original batter, first - liquid ingredients (beer and eggs), then add salt and spices.
Now you can start adding flour. Pour in a little, actively mixing until a uniform state. When the batter begins to resemble thick sour cream, you can stop adding flour.
The last crucial stage comes - frying. Dip each inflorescence in batter on all sides. Next, send it to the heated oil in a frying pan. Flip over to brown on each side.

The smell of beer, as such, will not be heard, but the aroma of freshly baked bread will appear. Mom will bake a real loaf next time, and today she will invite the family to taste the dish. Moreover, it is not in her interests to reveal to the adult male half what the secret is :).

Recipe for batter with breadcrumbs

Cauliflower is good, in batter - wonderful, even better in batter with breadcrumbs. It's delicious and looks amazing.

Ingredients:

Cabbage - 1 pc. (or less depending on her weight).
Chicken eggs - 2-3 pcs.
Breadcrumbs - 100 gr.
Salt and spices.
Vegetable oil.

Action algorithm:

Prepare cabbage: peel, check for spider bugs. Rinse and separate into florets.
Send in boiling salted water. After 5 minutes, drain the water, cool the cabbage slightly, otherwise the eggs will curl ahead of time.
In a small bowl, beat the eggs with a fork until smooth. Salt and sprinkle with your favorite spices.
Pour the breadcrumbs from the bag into a separate container.
In turn, dip each inflorescence into beaten eggs, then into breadcrumbs, and send to the pan.
The golden color of the crust on the cabbage is a signal that everything is going well, but it's time to remove and transfer to a dish.

Cabbage is selected fresh, dense, beautiful, without darkening and traces of rot.

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