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Cauliflower In Batter Recipe
|Cauliflower||3 Pound (1 Whole)|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Eggs||2 , lightly beaten|
|Oil||2 Cup (32 tbs) (For Frying)|
Serving size: Complete recipe
Calories 5442 Calories from Fat 4170
% Daily Value*
Total Fat 472 g725.8%
Saturated Fat 63.2 g316.2%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 940.8 mg39.2%
Total Carbohydrates 264 g87.9%
Dietary Fiber 40.8 g163.1%
Sugars 34.1 g
Protein 65 g130.7%
Vitamin A 13.3% Vitamin C 1052.2%
Calcium 39% Iron 107.9%
*Based on a 2000 Calorie diet
Slice cauliflower in half.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Cook over high heat 15 to 20 minutes or until tender.
Drain on paper towels; cool.
Put 1-1/2 cups water in a medium bowl.
Gradually sift flour into water, beating constantly.
Beat in eggs.
Batter should be the consistency of mayonnaise.
Batter can be prepared a few hours ahead.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Detach florets from cauliflower.
Dip florets into batter.
Using a slotted spoon, lower a few at a time into hot oil.
When golden on all sides, remove from oil with slotted spoon.
Drain on paper towels.
Arrange drained cauliflower on a warm platter and season with salt.