The CAULIFLOWER IN BATTER WITHOUT EGGS is one of those recipes that show how simple cooking can turn into a little masterpiece of flavor and lightness. The cauliflower florets, blanched just enough to become tender but still crunchy, are dipped in a soft and delicate batter prepared only with all-purpose flour, rice flour, sparkling water, a pinch of leavening and salt.
The result? A dry, golden and surprisingly light fry, perfect even for those following an egg-free diet or who want to reduce ingredients without giving up taste.
Every bite contains an irresistible contrast: a crunchy crust that opens to reveal the soft, sweet interior of the cauliflower. Ideal as an appetizer, a tasty snack or a versatile side, these vegetable fritters win everyone over at first taste.
A simple, quick and accessible dish that brings a lighter, more modern version of the tradition to the table without losing any flavor.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Boiling, Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cauliflower (medium)
- 1 1/4 cup all-purpose flour
- 1/3 cup rice flour
- 1 cup sparkling water (very cold)
- 1 teaspoon baking powder ((or baking soda))
- Half teaspoon salt
- 1 1/2 cup vegetable oil
For the eggless battered cauliflower you will need
- 1 Pot
- 1 Bowl
- 1 Whisk
- 1 Small pot
- Paper towels
Preparation of eggless battered cauliflower
Trim the cauliflower and divide it into florets. Blanch them in salted boiling water for 5–6 minutes, just long enough to soften them without letting them fall apart.
After that time, place them in cold water to stop the cooking, then drain and dry them well.In a bowl mix: all-purpose flour, rice flour, baking powder and salt.
Pour the very cold sparkling water little by little, whisking with a whisk. Do not overmix the batter: it should remain slightly lumpy and be thick but pourable, similar to fritter batter.Tip: keep the water in the freezer for 10 minutes before use: it will make the batter puff up and become crisp.
Pour the oil into a small pot and heat it to 347–356°F.
Coat each floret in the batter and immediately immerse it in the oil. Fry a few at a time to avoid lowering the oil temperature, which would compromise the final crispness.
Brown on all sides for 2–3 minutes.
Drain the battered cauliflower on paper towels.Salt only at serving time to avoid softening the batter.
