Fried cauliflower in batter — crispy and delicious. Among winter vegetables, one of my favorites is certainly cauliflower. Cauliflower is a low-calorie vegetable and rich in nutrients, high in fiber helpful for intestinal health and for blood sugar control. It also contains antioxidants with anti-cancer properties and vitamins C, B and K. Plenty of reasons to take advantage of its season and enjoy it in many recipes. The recipe I want to share today is for crispy cauliflower fritters that are tasty yet very easy to prepare. Small cauliflower florets are first boiled then dipped in a light batter made only with water and flour. For a gluten-free version simply replace the flour with potato starch or rice flour. I used white cauliflower, but any color or type works, or you can substitute broccoli florets. Let’s head to the kitchen and make together the best battered cauliflower you’ve ever tasted.
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 241.60 (Kcal)
- Carbohydrates 28.56 (g) of which sugars 2.69 (g)
- Proteins 5.28 (g)
- Fat 13.44 (g) of which saturated 2.00 (g)of which unsaturated 10.90 (g)
- Fibers 6.43 (g)
- Sodium 140.55 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Battered Cauliflower
- 1 1/2 lb cauliflower
- 3/4 cup sparkling water
- 1 1/8 cups all-purpose flour
- to taste salt
- 1 1/4 cups vegetable oil (for frying)
How to prepare Fried Cauliflower
Clean the cauliflower by removing the outer leaves and the core. Then separate it into florets. Wash the cauliflower and plunge it into salted boiling water. Let it cook for 13-15 minutes. Test doneness by piercing a floret with a fork. It should be tender but not too soft, otherwise you won’t be able to coat it without breaking it.
Drain the cauliflower and let it cool and dry. Prepare the batter. Pour the cold sparkling water into a bowl. Add the flour little by little and a pinch of salt, whisking to avoid lumps. You will get a smooth, thick batter.
Heat plenty of vegetable oil in a small, deep pan. Dip the cauliflower florets into the batter, lift them with a fork and then drop them into the hot oil. Let them brown on all sides. Remove them with a slotted spoon and let them drain on kitchen paper.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
As with all fried food, it’s best enjoyed freshly made, but if you have leftover battered cauliflower, just reheat it for a few minutes in the oven or in the microwave.
Also try the recipe for Pasta with seasoned cauliflower
