Cauliflower in dough (battered)

4 servings
40 min your 40 min

Deep-fried cauliflower is a hot snack that is eaten without residue! Such fried cauliflower will be swept away from the festive table in a minute, even if you choose the most secluded place for it. And in our family, this snack does not "live" even to the festive table.

Wash the cauliflower and disassemble it into stoves.

Boil water in a saucepan, salt 1 teaspoon of salt per 1 liter of water. Send the cabbage inflorescences into boiling water and cook for 5-7 minutes, not until completely ready. Then tip the cabbage into a colander so that the glass is all liquid. You can also additionally dry the cabbage with paper wipes.

Prepare dough (batter). The eggs are broken, dividing into squirrels and yolks.

Dissolve 0. 25 teaspoons of salt and sugar in milk (or water).

Heat margarine or melted butter in a water bath to a liquid state.

Add yolks to melted fat.

Rub with a spatula or beat with a mixer.

Sieve the flour into the yolk mixture.

Stir or beat with a mixer.

Beat the squirrels with a mixer until fluffy.

Add whipped proteins.

Gently mix with a spatula.

In a saucepan or small saucepan, heat the vegetable oil. Using a chef's needle or fork, lower each stoker into a batter (batter).

Then, put the battered cauliflower in the highly heated oil and fry over a just above average heat until ruddy, about 2-2. 5 minutes. During the frying process, I always turn over the cabbage florets with a fork so that they blush evenly from all sides.

Remove the battered fried cauliflower with a spoon on a plate lined with paper wipes.

Serve roasted battered cauliflower with tomato sauce.

Enjoy your meal!