Cauliflower in beer batter


  • 1 cauliflower
  • vegetable broth
  • 140 grams flour
  • 125 milliliters light beer
  • 2 tablespoons oil
  • 1 pinch of salt
  • grated nutmeg
  • 2 eggs, parted into yolks and whites
  • vegetable oil, for frying

Preparation method (receipt)

Divide the cauliflower into florets. Blanch in boiling broth for about 10 minutes. Discard in a colander and pat dry with paper towels. Beat the egg whites until peaks stable. Mix flour, beer, 2 tablespoons rastitelnogo oil, nutmeg, salt and egg yolks. Gently mix with whites. Dip in batter florets and fry in deep fat until golden brown.

cauliflower vegetable broth wheat flour beer vegetable oil salt nutmeg egg