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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Cauliflower gets its deserved moment in the spotlight in this Japanese-style snack For a difference instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy. Ingredients:
1 small cauliflower, cut into medium-size florets |
100 g plain flour |
2 eggs, separated |
2 tablespoons vegetable oil |
500 ml vegetable oil (for deep frying) |
Directions:
1. Cook the cauliflower in boiling water for 2 minutes
2. Tip into a colander, rinse under the cold tap, drain well and set aside.
3. Put the flour in a large bowl with a pinch of salt.
4. Whisk the egg yolks and 175ml iced water together.
5. whisk into the flour with the oil to make a smooth batter.
6. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
7. Heat the oil in a deep fryer or large wok to 190°C
8. Coat some of the cauliflower in the batter
9. use a slotted spoon to carefully lift into the hot oil.
10. Deep-fry the cauliflower for 2-3 mins until golden and puffy.
11. Drain on kitchen towel and continue with the rest in batches.
12. Sprinkle the cauliflower with salt.
13. serve with a bowl of aïoli or mayonnaise.
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