Crispy cauliflower: The party snack with a beer batter twist

Cauliflower served with breadcrumbs, and butter remains popular, but we are increasingly preparing it differently. It is delicious after being baked in the oven, made into patties, or added to salads. Another great idea is to fry cauliflower pieces in batter with an unusual twist. This will make them incredibly crispy.

Cauliflower fried in batter is a good party snack or side dish. It tastes great, both hot and cold, and sauces, such as yogurt—or mayonnaise-based ones, perfectly highlight its flavor.

Cauliflower season is in full swing, and you have probably already enjoyed it in many dishes. Some of them require quite a long preparation time. As we know, this vegetable often requires cooking, or at least we thought so. In this recipe, it needs to be briefly blanched, significantly reducing the preparation time. As for the batter, just mix a few ingredients together.

The ingredients for the batter are similar to those used for pancakes. However, beer sets this recipe apart. Adding beer to the batter gives the cauliflower pieces a golden and crispy coating. This coating is delicious and crunchy and helps prevent moisture loss. The recipe for cauliflower in beer batter involves only a few simple steps and is easy enough for beginners.

Why beer? Not only does it give a characteristic flavor, but it also makes the coating light and fluffy. This method is used for the famous English fish and chips, where the beer batter enhances the flavor. Beer is also used in marinades, making meat more tender and juicy. Adding beer to gingerbread recipes is well known, and it is also used in other pastries to make them more fluffy.

Ingredients:

                          
• 1 cauliflower
• 2 cups of beer
• 1 cup of flour
• 2 eggs
• 2 tablespoons of vinegar
• Salt, pepper, curry, and paprika to taste
• Oil for frying

Preparation method:

1. Combine sifted flour with eggs and beer to create a smooth batter.
2. Season the batter to taste.
3. Cover it with a cotton cloth and set it aside for 30 minutes.
4. In the meantime, wash the cauliflower and divide it into pieces. Then, soak the pieces for a few minutes in water with vinegar.
5. Drain the cauliflower and briefly blanch it in salted water—5 minutes is enough. After draining, let it cool.
6. Dip the cauliflower pieces in the batter and fry them in well-heated oil until golden. Then, place them on a paper towel to absorb the excess oil.