Instant cauliflower in batter recipe. Cauliflower in batter cooking recipes from Yulia Vysotskaya, cauliflower in batter cooking recipes from Yulia Vysotskaya

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

You can prepare a lot of different dishes from cauliflower inflorescences - 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 assessed by men who usually do not prefer vegetables in their diet, and, importantly, cauliflower in batter is quickly prepared.

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 preparing this dish. First, learn how to prepare batter correctly. For it, eggs, salt and flour are mixed, the latter can be replaced with breadcrumbs. If desired, you can add mayonnaise, sour cream, aromatic herbs and even beer, finely grated hard cheese to the batter. The taste palette depends on the fantasies of the hostess. To prepare the batter, beat the eggs, add salt and flour. Everything is mixed so that the batter is not too liquid - approximately until the thickness of sour cream.

It is very important to properly prepare cauliflower for frying in batter. First, the head of cabbage must be carefully disassembled into individual 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 needs to be salted to taste. At the same time, the cabbage should not lose its elasticity and aroma; on average, the inflorescences should boil in water for no more than 10-15 minutes.

Larger and thicker florets should be cooked for up to half an hour. The boiling time should be reduced by a third if the cauliflower was purchased frozen. The readiness of the cabbage is determined by using a table fork: if it easily enters the pulp, the cabbage is ready. The cooked inflorescences are placed in a colander to dry thoroughly. Some housewives prefer to steam the cabbage.

Then the boiled inflorescences or their pieces need to be generously rolled in batter and fried in a preheated frying pan in boiling vegetable oil until beautifully golden brown. When hot, the pieces are laid out on a wide flat plate and sprinkled with grated cheese or finely chopped herbs on top. The dish can be served 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 consume this dish.

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

The most summer vegetable, so tasty and so healthy is cauliflower. July inflorescences cannot be compared with frozen, asexual winter ones, and therefore it’s time to enjoy beautiful fresh cabbage. Do you know how to cook cauliflower in batter? There are many ways to prepare the dish, we have selected the best.

The most famous batter is beaten eggs with flour. But not everyone knows that there is a Lenten version, which is also very tasty. The color of the cabbage inflorescences will not be as bright as with yellow eggs, but crispness 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 half-cooked inflorescences into the resulting batter and fry in medium-heated oil until golden brown.

You can also fry other vegetables. To make the crust extra crispy, do not skimp on oil - it is better to deep fry. During Lent, you can flavor cabbage with tomato sauce; at other times, serve it as a side dish for fish or meat.

Cauliflower batter without eggs

Using the same principle, you can prepare a batter without eggs, but with milk. If you use soy milk instead of regular cow's milk, you get another lean or vegetarian option.

Prepare a dough 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 thickness indicated above;
Dip cabbage inflorescences boiled in salted water, place in well-heated oil and fry until golden brown.

The cabbage turns out no worse than the one we are used to making with eggs.

On mineral water

What to do if guests are on the doorstep, and there is nothing tasty in the house? Well, except that a couple of eggs and a luxurious head of snow-white cauliflower are waiting in the refrigerator. This is her and your way out!

We cook cauliflower in batter using regular mineral water - believe me, it won’t be any worse. We'll tell you how to make cauliflower batter for a wonderful vegetable dish from scratch.

You will need:

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

If you can find ground paprika (1 teaspoon), the same amount of curry seasoning and fresh cilantro, you will get something completely conceptual.

Place everything except mineral water in a bowl, beat, add mineral water and beat again. Add cabbage florets to the mixture and stir until the batter is evenly coated. Next, fry in a small amount of oil until done. The finished cabbage can be poured with the sweet Narsharab sauce - in combination with spicy cabbage, the result will be completely Asian.

Beer batter

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

To make a beer batter, you need to mix half a glass of beer with salt (determine the amount to taste), beat in a couple of eggs and add 2 tbsp. spoons of flour. Mix everything carefully with a whisk again. This is enough to fry a small head of cabbage.

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

Cheese batter for cauliflower

Cauliflower in cheese batter is an excellent side dish and a delicious dish on its own. Add hard cheese to the batter, and you will get a product with a pronounced creamy taste, the aroma of delicate cheese and an incomparable golden crust on the rounded cabbage inflorescences. The cabbage will be juicy on the inside, but deliciously fried and crispy on the outside.

So, cauliflower with cheese is made like this:

Prepare 3 eggs, half a glass (approximately) of flour, 50 g of cheese, a little sour cream (three tablespoons is enough), add salt and pepper to taste.
Beat all ingredients with a fork (eggs, salt, pepper, sour cream).
Add flour, stirring until smooth, so that there are no lumps left. The batter should not be liquid. If it is runny, add flour until smooth.
In heated vegetable oil, fry the boiled cabbage inflorescences dipped in batter.
To avoid it being too greasy, remove the finished pieces onto a paper towel.

Delicious cabbage fried with cheese batter is ready!

Cauliflower baked in the oven

It would be unfair not to remember another way to cook cabbage - in the oven. You can bake cabbage in cream, with cheese, minced meat and other additives. We will tell you how simply and tasty it is to make ordinary baked cabbage, which will retain its taste, but without excessively adding oil.

The main thing in this dish, after the 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 grind in a blender;
add lemon juice (1 tbsp), 2 tbsp. spoons of vegetable (olive oil) and the same amount of water, turn everything into puree.

While we prepare everything else, cover the sauce and put it in the refrigerator.

For the batter:

take half a glass of flour, add half a glass of breadcrumbs, salt and baking powder - half a teaspoon each, a quarter of a teaspoon each add ground cumin, turmeric, cayenne pepper, plain ground black pepper, as well as the Indian spice “Garam Massala” (if available);

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

One of the most interesting gifts of the vegetable garden is cauliflower. Dense, elastic, unusual, consisting of individual inflorescences, it attracts attention at first sight. Experienced housewives have come up with hundreds of recipes with her “participation”, but the most popular dish is cabbage in batter. Below is a selection of different delicious recipes from this variety of cabbage.

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

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

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

Your rating:

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 tbsp,

Cooking instructions

Oven cooking option

Cauliflower fried in a frying pan in batter is, of course, very appetizing and tasty, but many mothers are worried about what is more beneficial - the benefits of the vegetable or the harm from the processing method? It will be healthier 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 the knife.
A little vegetable oil.

Algorithm of actions:

Stage one - remove the cabbage leaves and 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 (which will prevent the cabbage from browning).
Cooking time – 3 minutes. Drain in a colander and transfer to a plate to cool the cabbage.
Beat the eggs with salt, you can also add spices and seasonings. Then add flour. Knead the batter to a fairly thick consistency.
Cover a baking sheet with a sheet of foil. Grease with vegetable oil.
Dip the cabbage inflorescence into the batter. Transfer to a baking sheet.
Bake in the oven until golden brown.

This cooking method allows you to get delicious crispy but lean cabbage. It is good both as a side dish for a meat dish and on its own.

Recipe with cheese - unusual and very tasty

The classic batter recipe requires three ingredients - flour, eggs and salt. But sometimes one small step to the left and the result is an amazingly delicious dish. A product that is capable of such dramatic changes in taste is cheese, and the cheese crust turns out to be very crispy and creamy.

Ingredients:

Cauliflower - based on 0.5 kg.
Chicken eggs – 3 pcs.
Salt and seasonings - to the taste of the housewife/household.
Flour – 0.5 tbsp.
Hard cream cheese – 50 gr.
Sour cream 15% – 3 tbsp. l.
Vegetable oil (used for frying cabbage).

Algorithm of actions:

Cut off the bottom leaves of the cabbage and wash. Divide into small florets, because it is more convenient to dip them in batter and fry.
Boil the inflorescences for about 3 minutes in boiling water. Make sure that they do not fall apart; cook until they become soft.
Prepare the batter from the indicated ingredients, starting with liquid ingredients - eggs, sour cream. Beat them with a fork until smooth.
Grind the cheese on a grater. Send to eggs with sour cream. Salt and pepper. Add flour. The ideal batter has the consistency of thick sour cream.
Dip the inflorescences into it. Transfer to a hot frying pan with plenty of oil.
When a golden brown crust appears on all sides, it’s time to take it out onto a plate. If you place a paper napkin underneath, it will absorb excess fat.

A wonderful, cheesy aroma will waft through the kitchen as the first batch of cauliflower hits the pan. It will also be a signal to household members that very soon a new culinary masterpiece awaits them from their beloved mother and wife.

How to fry cauliflower in batter with mayonnaise

As many recipes for batter as there are, there are just as many recipes for cauliflower fried using this technology. Of the liquid ingredients, eggs are most often used; sometimes they are accompanied by dairy products, actually milk, kefir or sour cream. The following recipe is original, since it is suggested to add mayonnaise and cheese to the dough. Since mayonnaise is prepared on the basis of chicken eggs, there is no need to add them to the batter.

Ingredients:

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

Algorithm of actions:

The process begins with washing the cabbage and dividing it into inflorescences. It is important to inspect to make sure there are no leaves or hidden bugs.
Salt the water and boil. Lower the inflorescences (approximately equal in weight and volume). 5 minutes is enough for the cabbage to become softer, but not fall apart.
Grate the cheese and mix with mayonnaise. You can add your favorite herbs and spices, since cabbage tastes bland.
Add cauliflower to this batter. Mix well so that the florets are completely submerged.
Choose a beautiful baking dish. Grease with vegetable oil. Distribute the inflorescences evenly (you can arrange them in the form of some kind of shape). Place the remaining batter on top, also distributing evenly.
Bake for half an hour (or less) in the oven.

The golden brown crust and amazing aroma will tell the housewife that it’s 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 bready aroma.

Ingredients:

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

Algorithm of actions:

At the first stage, everything is traditional - rinse the cabbage, cut off the excess leaves. Disassemble into inflorescences, cut off the hard bases.
Boil in salted water. The cauliflower will become softer, and the bugs and spiders hiding inside will emerge.
Mix the ingredients for the original batter, first the liquid ingredients (beer and eggs), then add salt and spices.
Now you can start adding flour. Add a little at a time, stirring vigorously until smooth. When the batter begins to resemble thick sour cream, you can stop adding flour.
The last important stage begins - frying. Dip each inflorescence into batter on all sides. Next, place in hot oil in a frying pan. Turn over so that each side is golden brown.

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 a tasting of the dish. Moreover, it is not in her interests to reveal to her adult male half what the secret is :).

Recipe for batter with breadcrumbs

Cauliflower is good, great in batter, even better in batter with breadcrumbs. It's both 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.

Algorithm of actions:

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

Select cabbage that is fresh, firm, beautiful, without darkening or signs of rot.

The most delicious way to prepare fresh cauliflower is by frying it in batter. I think few people will argue with this. Hot soft inflorescences in a crispy batter crust are just an awesome side dish for fish or meat. And when cooled, the dish can be served as an appetizer. Eats right away! I think you can imagine how appetizing cauliflower in batter turns out. Well, a step-by-step recipe with photos will help you prepare it personally. Let's start with the tricks and subtleties of the dish, and end with the three most popular cooking methods. I checked all of them personally, so I can authoritatively assure you: it turns out not just edible, but very tasty and nutritious. Try it!

Useful tips for preparing cauliflower in batter (batter)

Preparation. Take a head of cabbage and remove the leaves around the inflorescence. If there are a small number of dark spots, cut them off with a knife. Separate the cabbage into separate approximately identical branches. Large ones - additionally cut into 2-3 parts.
There are several ways to bring a vegetable to half-cookedness:
- Cooking on the stove. Boil clean water in a large saucepan. Add some salt. Use a slotted spoon to lower the cabbage, disassembled into “tassels.” After returning to a boil, cook for 3-5 minutes until soft. The vegetable should remain moderately firm and not overcooked. Do not cover the pan during cooking, as... cabbage inflorescences may turn yellow.
- Cooking in the microwave. Place the cabbage in a deep microwave-safe container. Cover with food-grade polyethylene (wrap in a heat-resistant bag). Make several punctures in the film to allow hot air to escape. Cook at 800-900 W for 5-7 minutes. Cooking times may vary depending on the settings of your appliance.
- In a double boiler, individual “colored” branches are cooked for about 15 minutes.
Place the boiled vegetable in a colander and wait for the liquid to drain. It is also advisable to dry each piece with a napkin so that the batter “adheses” well to the cabbage.
Frozen cabbage does not need to be defrosted first. However, the cooking time until half cooked is usually reduced to 2-3 minutes. Overcooked inflorescences lose their shape and acquire an unpleasant smell and taste.
The consistency of the batter should be moderately thick, homogeneous, and enveloping. The finished dough is allowed to sit at room temperature for 10-15 minutes to allow the flour gluten to dissolve.
An overly thick batter can be made thinner by diluting it with water (milk). Carbonation is an amazing thing in this sense: it makes the dough more porous and airy. Fresh beer has the same effect.
Place the fried inflorescences on thick paper napkins to absorb the fat.
Before frying, the oil must be well heated so that the batter sets and does not spread across the pan.

Fried cauliflower, fried in a frying pan in batter

Ingredients:

How to fry cauliflower in batter:

Divide the head of cabbage into branches. Boil until medium done. Cool. Place egg whites (yolks are not needed in this recipe) in a bowl. Add salt (preferably fine so that it dissolves faster) and pepper.
Beat with a fork until foamy.
Sift the flour. Add a little to the whites, stirring at the same time. It is better not to beat the batter, but to carefully mix the flour into it. This will leave more air bubbles, which will make the dough more airy. I indicated the approximate amount of flour, so you shouldn’t add it all at once, be guided by the situation.
The resulting mass should flow from the spoon in a continuous, fairly wide stream. The consistency will be porous but dense.
Place a frying pan with oil on low heat. Dip the cabbage pieces into the batter until it completely covers the inflorescence. Place immediately into hot oil.
Cook for 2-3 minutes until golden brown, then turn to uncooked area. Gradually fry the entire surface.
This cabbage is good immediately after cooking and when cooled.

Crispy Cauliflower Battered with Cheese (Deep Fried)

Required products for 1 small head of cabbage:

Step-by-step photo instructions for preparation:

Beat the eggs into a deep bowl. Salt and pepper. If desired, add other seasonings - fresh (dried) dill, Provençal herbs, paprika, etc.
Whisk the eggs until the yolk mixes with the white. The mass should not remain viscous. Grate the cheese on a coarse grater and add it to the eggs. Stir.
Add flour into the dough in small parts. It will come out uneven and relatively thick.
Add sparkling water, bringing the batter to the optimal thickness and density. The bubbles contained in the soda will loosen the dough, so it will be airy and crispy.
It is difficult to fry cabbage in batter with cheese in a regular frying pan, because... the cheese dough will stick and burn. The optimal cooking method in this case is deep frying. I don't have a deep fryer, so I make do with what I have at hand. I'll tell you how. Pour approximately enough oil into a saucepan (deep frying pan, ladle) so that the cabbage is completely immersed in it. Place on the stove. To check if the oil is hot, drop some water into it. If the fat begins to sizzle, you can start frying the cauliflower. Using kitchen tongs, take the inflorescence and dip it into the batter. Place in deep fryer.
Cook until the dough changes color to light brown. Carefully remove the fried cabbage sprigs with tongs. Remove any remaining oil with paper.

Oven-baked cauliflower in kefir batter

Dish components:

Step-by-step recipe for cooking cauliflower with step-by-step photos:

Mix eggs with kefir (slightly warmed, not just from the refrigerator) and mustard. Add some salt. Beat until small bubbles form.
Add starch and baking powder to flour. Sift. Add in small portions to the egg-kefir mixture.
Bring the batter to the required consistency by adding dry ingredients or kefir. Let the batter rest for 10-15 minutes under the film.
Boil the cabbage, divided into portions, until almost fully cooked (it should remain only slightly firm). Cool. Preheat the oven to 230-250 degrees. Grease a baking sheet or ovenproof dish with oil. Dip each piece into the batter and place on a baking sheet. Place in the oven. It is advisable that not only the bottom, but also the top heating work, so that the cabbage does not burn from below. Bake the inflorescences for 5-7 minutes. The exact duration of baking depends on the characteristics of the oven, so monitor the progress of cooking.
Serve the finished cabbage immediately before it has time to cool. Then the batter will not be so tasty.

The batter prepared according to this recipe turns out thick, but at the same time airy, like a cloud. This batter absorbs a minimum of oil, quickly sets in a frying pan and envelops the cabbage in such a dense layer that at first glance the inflorescences resemble pies or pancakes. The cabbage inflorescences remain soft and tender, and the batter that envelops them is slightly crispy on the outside and very light and porous on the inside. The combination of flavors is very appetizing! Try it!

To prepare cauliflower in batter, prepare the ingredients according to the list.

Let's start by preparing the batter as it needs time to cool. Separate the egg yolks from the whites. Cover the container with the whites and place in the refrigerator for a while.

Combine the yolks with water (plain or unsalted mineral/carbonated). Add vegetable oil and spices to taste. I add salt, dried garlic, paprika, thyme and a mixture of Italian herbs. If desired, you can also add 1-2 tbsp. wine or other strong alcohol - the batter will turn out a little crispier.

Beat the mixture until smooth and gradually add flour in small portions until the batter thickens. To make sure that the batter is the right thickness, scoop a little batter into a spoon and pour it back into the bowl from a low height. If the batter completely drains from the spoon in 5 seconds, it is ready.

Cover the container with the batter and place it in the refrigerator for 30-60 minutes. As it cools, the batter will thicken even more.

While the batter is cooling, prepare the cabbage. Prepare a lightly salted saline solution by mixing 1 liter of water and 1 tbsp. salt. Place the cabbage in water and leave for 5-7 minutes.

Then rinse the cabbage with running water and divide into small inflorescences.

Before frying the cabbage in batter, lightly boil it. Measure out 1 liter of water and add approximately 100-150 ml of milk, as well as 1 bay leaf and 1-2 pinches of salt.

This mixture will rid the cabbage of the natural, but not very pleasant smell that appears during cooking, and will preserve its delicate milky color.

Bring the mixture to a boil and cook the cabbage in small batches. Place the cabbage in boiling water, wait for the water to boil again, and time for 3 minutes.

Remove the cabbage from the boiling water and immediately place it in cold water to stop the cooking process.

Let the cabbage sit in cold water for about 1 minute. Once the florets have cooled, transfer them to a plate lined with paper towels and pat dry.

Place the inflorescences on the work surface in one layer, lightly sprinkle with flour - this will help the batter stick to the pieces even better.

Beat the whites into a fluffy foam and, in small portions, gently stirring from bottom to top, fold into the cooled batter.

Add vegetable oil to the frying pan in such an amount that it covers the bottom with a layer of about 1 centimeter or even a little more, and heat it well.

Dip the cauliflower florets into the batter and place in the hot oil.

Fry the florets for 2 minutes on one side, then turn over and fry for another 2-3 minutes on the other side, until golden brown.

Place the fried pieces on a paper towel for a few seconds. And then serve immediately.

Battered cauliflower is ready! Bon appetit!