Cauliflower In Batter Recipe
This Cauliflower In Batter looks feels and tastes great all at the same time. What else one can ask for? It is always prepared with Vegetable as the key ingredient. The Cauliflower In Batter can be considered the gem of the Italian cuisine. This Cauliflower In Batter makes a compelling Appetizer for most party meals. I am certain you and I will approve that this Cauliflower In Batter is just delectable.
Ingredients
1 (2-1/2- to 3-lb.) cauliflower
1-1/2 cups water
2 cups all-purpose flour
2 eggs, lightly beaten
Oil for frying
Salt to taste
Directions
Remove leaves from cauliflower.
Slice cauliflower in half.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add cauliflower.
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.
Turn cauliflower.
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.
Slice cauliflower in half.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add cauliflower.
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.
Turn cauliflower.
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.
