Barnaul Resident Shares Step-by-Step Cauliflower Batter Recipe

Do you want to surprise guests at a party or simply treat yourself to a delicious and quick dish? Yulia Kanitelena, a resident of Barnaul, shared her proven recipe for cauliflower in crispy batter with NGS22.RU, which turns out incredibly juicy and aromatic. It«s the perfect option for a light appetizer.

What you»ll need:

• Medium head of cauliflower – 1 piece

• Wheat flour – 5 tablespoons

• Salt – 1/3 teaspoon

• Semolina – 1/2 cup

• Refined sunflower oil (about 140 ml)

• High-fat mayonnaise – 120 g

• Fresh garlic – 3 cloves

• Chicken eggs – 2 pieces

Let«s start working magic in the kitchen:

• Preparing the vegetable: First, thoroughly rinse the head of cauliflower under cool water. Then, carefully separate it into individual florets and rinse well again.

• Making the batter: In a deep bowl, beat the eggs until fluffy. Add fine salt and wheat flour to them. Mix well to form a uniform, viscous dough resembling thick sour cream. In a separate plate, pour the semolina – it will give the cauliflower a special crispy crust.

• Pre-boiling: To make the cauliflower tender inside, it»s worth boiling it a bit before frying. Place the prepared florets in a pot with salted water and boil for about 12-16 minutes. Then, drain the cauliflower in a colander, let all excess liquid drain, and be sure to dry the florets with paper towels. This is an important step so that the batter sticks well.

• Golden crust: Heat a frying pan with sunflower oil over high heat. Dip each dried cauliflower floret first in the egg batter, then thoroughly coat in semolina. Carefully place the cauliflower on the hot frying pan. Fry on each side until an appetizing golden color.

• Aromatic accent: Serve the crispy battered cauliflower hot, with an aromatic garlic sauce. In a small bowl, mix high-fat mayonnaise with finely grated garlic. Mix well until uniform.