Cauliflower in batter without eggs. Fried cauliflower in batter without eggs Lean cauliflower in batter step-by-step recipe

A very tasty recipe for making fried cauliflower in batter, which can be... main course and hearty snack. It's very easy and quick to prepare - half an hour is enough.

Ingredients

one head of cauliflower inflorescence
1/3 cup milk or kefir (soy is possible)
1/3 cup water
4-5 tbsp flour
1/3 teaspoon baking soda
salt to taste
pepper to taste
for piquancy - you can add curry

Preparation

Bring water to boil in a saucepan. In the meantime, share cauliflower into small inflorescences. As soon as the water boils (not earlier), throw the cabbage into the pan and cook for about 5 minutes. Salt the water.

In the meantime, prepare the batter

Mix water with milk, and gradually stirring with a whisk, add flour spoon by spoon. The thickness of the dough should be slightly thicker than liquid pancake batter. Add salt and spices, quench the soda with vinegar and also add to the batter. Mix everything again.
When the cabbage is almost ready (that is, under no circumstances should it be boiled), remove the pan from the heat and drain the water. Place a frying pan over medium heat adding a few tablespoons of olive oil (refined, for frying). Dip pieces of boiled cauliflower into batter and quickly fry in a frying pan until golden brown. Fry each piece on several sides. The dish is ready.

Serve as an independent snack with sour cream or other sauce. Or as a main course with

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 and 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. 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, maybe 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.

Required:

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 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.

Tucked away in the refrigerator is a luxurious head of cauliflower. Elastic, dazzling white, fresh and crispy, it attracts and seduces. I want to sin by preparing something not very healthy, but always tasty, stunning, mind-blowing. First, I will tell you about the most popular recipes for cooking cauliflower in batter, and then we’ll talk about the secrets - thanks to them, we will be able to cook incredibly tasty cauliflower in batter!

Cauliflower in batter - basic option

There are a great many batter recipes. Each housewife adds her favorite ingredients to it, hides the “zest” and rightfully considers it the most successful. To find your ideal option, you need to start with the base - which you then supplement with certain additives.

INGREDIENTS:

3 eggs;
2 tbsp. l. flour;
salt to taste;
vegetable oil for frying.

PREPARATION:
Take a large saucepan and fill it 2/3 with water, add a little salt and put it on the fire. After boiling, place the cauliflower, previously divided into small inflorescences, into the water. Boil until tender (about 10 minutes - depending on the size of the pieces).
Beat eggs with flour and salt.
Heat the vegetable oil well in a frying pan.
Dip each piece of cabbage into the batter, then place it in a frying pan and fry on all sides over medium heat until nicely golden brown.

Cauliflower in batter in a frying pan

“Yellow” batter for cauliflower

A little secret that turns cabbage not just into a tasty dinner, but into a delicious and incredibly beautiful dinner: finely grated carrots. Thanks to it, the batter after frying becomes bright orange, incredibly attractive and positive.

INGREDIENTS:
1 head of cauliflower;
1 small carrot;
3 eggs;
2 tbsp. l. flour;
salt, vegetable oil.

PREPARATION:
Divide the cabbage into small florets and boil until tender in salted water.
Peel the carrots and grate them on the finest grater. Mix with eggs, salt, flour.
Heat the frying pan well, pour a little oil and, dipping the cabbage pieces into the batter, fry until golden brown on all sides.

Beer batter for cauliflower

Don't worry, kids can do it! The alcohol still evaporates during cooking, and the remainder is an incredible batter: crispy, airy, light and very tasty!
For a change, try not boiling the cabbage - it will turn out a little different, crispier and denser, but still tasty.

INGREDIENTS:
100 ml beer;
2 tbsp. l. flour;
2 eggs;
salt to taste;
1 small head of cauliflower;
vegetable oil.

PREPARATION:
We divide the cabbage into inflorescences.
Mix beer and eggs, add flour and salt.
Heat a frying pan with a small amount of oil.
Dip the cauliflower into the batter and fry on all sides over moderate heat.

Cauliflower with cheese

A small touch - cheese, and the cabbage is transformed, proudly raises its head, straightens its shoulders and becomes simply a luxurious young lady!

INGREDIENTS:
100 g hard cheese;
1 head of cauliflower;
3 eggs;
1/3 tsp. soda;
1 tbsp. l. sour cream;
2 tbsp. l. flour;
salt to taste;
vegetable oil.

COOKING:
Boil the cabbage.
Grate the cheese on a fine grater, mix it with eggs, salt, soda and flour.
Dip the cabbage pieces into the batter and fry in a heated frying pan in vegetable oil.

Cauliflower in leison

In essence, lezon is the same batter, but from a different angle. Batter is used to bind the individual components together, and that's what we'll be using today. We will get irregularly shaped balls - crispy, spicy and very tender inside.

INGREDIENTS:
1 kg cauliflower, divided into inflorescences;
4 eggs;
4 tbsp. l. flour;
2 full tbsp. l. sour cream;
1/3 tsp. soda;
salt to taste;

PREPARATION:
Prepare a relatively liquid dough - mix eggs, sour cream, salt, soda, flour.
Divide the cabbage into small florets and mix with the dough.
Fry in hot oil, spooning out the mixture with a teaspoon.

Deep fried cauliflower

Do you think it’s possible to make battered cabbage even more appetizing? Easily! Replace the frying pan with a small saucepan, increase the amount of oil and deep fry everything - incredible results!

INGREDIENTS:
100 ml kefir;
2 eggs;
2 tbsp. l. flour;
1/3 tsp. soda;
salt to taste;
vegetable oil;
1 small head of cauliflower.

PREPARATION:
Boil cabbage inflorescences in water until tender.
Mix eggs with kefir, add salt, soda, flour.
Heat the oil well in a saucepan.
Dip the cabbage into the batter and immediately place it in hot oil. Fry until golden brown - carefully, do not overcook, it will be quick.

Crispy batter for cauliflower

Is it possible! Remove the eggs and voila, you can have dinner. By the way, it turns out no worse.

INGREDIENTS:
1 kg cauliflower;
1 tbsp. l. starch;
1 tbsp. l. flour;
approximately 0.5 cups of water;
4-5 tbsp. l. breadcrumbs;
a pinch of dried herbs (delicious - with herbs from Italian cuisine);
salt, vegetable oil.

COOKING:
Boil the cabbage inflorescences in salted water until tender.
Mix flour and starch, add herbs, salt and dilute with water - you should get the consistency of liquid sour cream.
Dip the cabbage well into the batter, then roll in breadcrumbs.
Fry until golden brown over moderate heat.

Cauliflower in batter in the oven

And yes, cabbage in batter can be dietary! We remove the oil (well, almost remove it: three drops don’t count) - and we get a dish that anyone who is losing weight or trying to keep off weight can afford.

INGREDIENTS:
20 g butter;
Preparation
1 kg cauliflower;
2 squirrels;
1 tbsp. l. flour;
1/2 cup fine breadcrumbs;
1/2 tsp. paprika;
1/2 tsp. turmeric;
1/2 tsp. dry herbs;
salt, pepper to taste.

PREPARATION:

Boil the cabbage inflorescences until done.
Beat the egg white until foamy, mix with flour, herbs, turmeric and paprika.
Grease the baking dish with oil. Dip the cabbage pieces into the batter, then roll them in breadcrumbs and place them in the pan.
Bake at 200 degrees until golden brown (about 20 minutes).

Innings

Contrary to the standard and common practice of serving cauliflower "neat", think about sauces. This vegetable goes great with many of them!

The simplest option is mayonnaise: a pearly white drop on each piece can actually do a miracle, giving an ordinary dish a special note. Using your imagination, mix mayonnaise with various additives (garlic, herbs, apple, horseradish, anchovies, gherkins, chili, mustard and dozens of other ingredients), try and look for your ideal option. Soy sauce, sour cream with garlic, ketchup, cream, ravigote, tartar, vinaigrette - in my opinion, anything goes with cauliflower! There are a lot of sauces with which you can serve vegetables, and it’s worth trying them all.

Battered cauliflower looks good with fresh tomatoes, goes well with leafy salads, tastes good with bell peppers, and is incredibly piquant when paired with Korean carrots.

Secrets of delicious cooking:

— when choosing cabbage, focus on the even color of the head (yellowish, snow-white, slightly green, but without dark spots) and its density (strong and heavy): a quality product is the key to a successful dish;

- do not overcook the cabbage; It’s better to undercook it in boiling water (cauliflower is incredibly tasty even raw, and insufficient heat treatment will only preserve its crispness and vitamins) than to turn it into an indistinct puree;

- do not forget to salt the water in which you will boil the cabbage - this tiny touch will turn ordinary cabbage into very tasty cauliflower;

- to enhance and emphasize the creamy taste of cauliflower, add one or two tablespoons of sugar to the water - this will in no way turn your dinner into a dessert, however, it will make the taste of the cabbage more pronounced and, in addition, will retain the white vegetable color during cooking, without letting it slide down to boiled translucent;

- after boiling, cauliflower should be immediately placed under running cold water - this action will slow down further thermal reaction, helping to remain elastic, but already soft, boiled, but still crunchy;

- if, before dipping the cabbage into the batter, you lightly dip it in flour, the dough will stick better to the vegetables, will not “fall off” during frying and will remain in place when you place dinner on the dish;

- It is recommended to place the fried cabbage immediately from the frying pan on paper napkins or disposable towels - they will absorb excess fat, and the batter will remain crispy and dry.

Pleasant aftertaste, or three more bonuses

First of all, it's useful. The fiber in cauliflower is much softer than its cabbage, broccoli, kohlrab and other “relatives”, and therefore has an incredibly positive effect on the intestinal microflora. Regular consumption significantly reduces the risk of certain cancers and has a beneficial effect on the heart muscle. Low calorie content increases the popularity of the product among people struggling with excess weight and simply watching their diet. Vitamins C and K, folic acid, omega 3 fatty acids - there are more than enough reasons to talk about the extraordinary usefulness of this vegetable.

Secondly, cauliflower is easy. It cooks quite quickly - and therefore falls into the rating of the most “convenient” products for a quick dinner: there is very little effort, and the result is invariably delicious.

Thirdly, cabbage is available– prices for vegetables in our markets and supermarket shelves are relatively low, which allows you to buy them quite often. At the same time, cauliflower is easy to make into a nutritious dish that will satisfy the whole family.

Cauliflower in batter is appetizing, ruddy cauliflower inflorescences fried in refined vegetable oil, covered with a crispy crust that the batter provides. For cauliflower, it can be lean or cooked in milk with the addition of eggs. In any case, different batter components, added spices and the resulting consistency will allow you to diversify this vegetable dish. Liquid batter will add the aroma of spices and a golden hue to the cauliflower after frying; with thick batter, the cabbage will be more filling and nutritious. A great-tasting, healthy cauliflower breakfast or dinner is easy to prepare in your kitchen.

1. Cauliflower in milk batter

A soft and delicate batter in milk with the addition of eggs and aromatic spices will make this vegetable dish even tastier. Cabbage in batter can be used as a simple or complex side dish for meat and fish dishes. Arrange the roasted cauliflower florets around the meat dish in the center of the plate. It will turn out tasty, beautiful and healthy!

Recipe

Ingredients:

500 grams cauliflower
1 egg
0.5 cups milk
1 dessert spoon of flour
paprika or ground pepper to taste
dill or parsley
salt to taste

Cooking method

Rinse the cauliflower under running water, dry it, and divide it into small florets.
Then boil it in salted water for 7-10 minutes. The cabbage will be slightly undercooked, but the specific smell that appears during cooking will disappear.
To prepare the batter, mix one egg with flour until smooth, add salt to taste, ground black pepper or paprika.
Pour the milk into the flour and egg in a thin stream, stirring thoroughly so that no lumps form. The batter turns out quite liquid.
Place the boiled cauliflower florets in a colander to drain.
Dip pieces of boiled cabbage into the resulting liquid batter and fry in a frying pan with refined vegetable oil on all sides until a beautiful golden brown crust forms.
Place fried cauliflower in batter on a plate, sprinkle with finely chopped herbs or garnish with bell pepper rings.

Cooking: on the stove in a frying pan. Cooking time: 30 minutes. Exit: 3 servings.

Cauliflower in Lenten batter is a tasty and attractive-looking ready-made second course that can be served on its own, especially during Lent, or as a side dish. The crispy brown crust of the lean batter attracts attention and makes you want to try this dish. For a spicy taste and aroma, you can add different spices: ground pepper, paprika, a pinch of chopped nutmeg.

Recipe

Ingredients:

500-600 grams of cauliflower
3/4 cup water
refined vegetable oil for frying
2 tablespoons flour
0.5 teaspoon soda
2-3 teaspoons vinegar 9%
salt to taste
0.5 teaspoon turmeric

Cooking method

Rinse the head of cauliflower under running water, dry it, divide it into small inflorescences without rough stems and boil in salted water for 7-10 minutes.
While the cabbage is cooking, you can prepare a lean batter for it. To do this, pour the flour into a small glass or enamel container, add half a teaspoon of turmeric for color, pour in a small amount of water (about a third of a glass), stir well to form a homogeneous thick dough.
Pour a tablespoon of refined vegetable oil into the dough, the remaining water, add a pinch of salt, mix. The dough should be quite liquid, like for pancakes.
Quench baking soda with 9% table vinegar and add it to the prepared batter, beat well so that the batter is homogeneous and fluffy.
Heat a frying pan with a small amount of refined vegetable oil and place cauliflower inflorescences, previously dipped in lean batter, into the hot oil.
Fry the cauliflower on all sides over medium heat until an appetizing crust appears on top. The pan can be covered with a lid while frying.
Place the finished cauliflower in batter on a plate and garnish with herbs.

Cooking: on the stove in a frying pan. Cooking time: 30 minutes. Exit: 3-4 servings.