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Cauliflower in batter in a frying pan
Instructions
Rinse the cauliflower thoroughly under running water, removing dust and any dirt between the florets. Break the head into florets of roughly the same size — about 4–5 cm in diameter. An even size is critically important: small florets will overcook while the large ones are still raw inside. Cut off the thick stalks — they are tough and take a long time to cook.
Put a pot with 2 litres of water over high heat and bring to the boil. Add a teaspoon of salt and lower the cauliflower florets into the bubbling water. Boil for exactly 3 minutes — set a timer. This blanching makes the cauliflower softer, but it should stay slightly crisp inside, as it will finish cooking during frying. Overcooked cauliflower will fall apart in the batter and turn to mush.
Immediately after blanching, drain the cauliflower in a colander and rinse it with ice-cold water — this instantly stops the cooking and preserves the bright colour of the florets. Spread the cauliflower out on a clean kitchen towel and dry it thoroughly, patting each floret. Wet cauliflower will not let the batter cling — gaps form and the crust falls off during frying.
While the cauliflower dries, prepare the airy batter. Carefully separate the 3 eggs into yolks and whites — put the whites in the fridge for 10 minutes, so they whip up better. Place the yolks in a deep bowl, add a pinch of salt (about 3 g) and a pinch of sugar to balance the flavour. Grind the yolks with the salt and sugar using a whisk until smooth.
Pour 10 ml of odourless vegetable oil and 150 ml of room-temperature milk into the ground yolks. Stir with a whisk until smooth. Sift 150 g of flour through a fine sieve and add it to the liquid mixture, mixing thoroughly so that no lumps remain. The batter should be smooth, with the consistency of thick sour cream. Finely chop the fresh herbs (dill or parsley) and add them to the batter — they will give the finished florets aroma and an attractive look.
Take the chilled whites out of the fridge and whisk them with a mixer on high speed until stiff peaks form — this takes 3–4 minutes. Check that they are ready: turn the bowl upside down, and if the foam does not fall out, the whites are done. Gently fold the whipped whites into the main batter with bottom-to-top movements — it is the whites that make the batter airy and crisp. It is important not to stir too vigorously, so as not to deflate the foam.
Pour vegetable oil into a deep frying pan or sauté pan in a layer 2–3 cm deep and heat it over medium heat to a temperature of 170–180 °C. Check that the oil is ready with a drop of batter — it should surface instantly and sizzle actively, covered in bubbles. If the drop sinks or rises slowly, the oil is not hot enough, the batter will absorb the fat and turn out soft.
Spear each dried floret onto a fork or a wooden skewer, dip it fully into the batter and lower it straight into the hot oil. Fry 3–4 florets at a time — too much cauliflower will lower the oil temperature. Fry for 2–3 minutes on each side until a golden-brown crisp crust forms. Take the finished florets out with a slotted spoon and place them on a plate lined with paper towel to soak up excess fat.
Serve the cauliflower in batter straight away, hot — the crisp crust softens quickly. It goes wonderfully with a sour cream sauce, garlic mayonnaise or simply with a spoonful of sour cream. Garnish with sprigs of fresh herbs and serve as a standalone snack or as a side dish for meat.
FAQ
Can I use frozen cauliflower? +
Yes, but defrost it completely at room temperature for 2–3 hours and be sure to pat it thoroughly dry with paper towels. Excess moisture will not let the batter cling, and it will fall off during frying.
What can replace the milk in the batter? +
You can use plain water, sparkling mineral water for extra airiness, or light beer. With mineral water the batter turns out the crispest and lightest thanks to the bubbles of carbon dioxide.
Can I bake the cauliflower in the oven instead of frying? +
Yes, this is a healthier option. Lay the battered florets on a parchment-lined baking sheet, drizzle with oil and bake at 200 °C for 20–25 minutes. The crust will not be as crisp as when frying, but the calorie count drops considerably.
Why does the batter fall off the cauliflower? +
The main reasons: the cauliflower was wet (not dried after blanching), the oil was not hot enough, or the batter was too thin. Add another 1–2 tablespoons of flour to thicken it.
How long does finished cauliflower in batter keep? +
The finished cauliflower is best eaten straight away — during storage the batter softens and loses its crisp texture. If you need to reheat it, use the oven at 180 °C for 5–7 minutes, but not the microwave.
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