Cauliflower tempura Recipe

Cauliflower tempura

Ingredients

  • 1 small cauliflower, cut into medium-size florets
  • 100g plain flour
  • 2 eggs, separated
  • 2 tbsp vegetable oil
  • vegetable oil for deep frying

Instructions

  1. Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
  2. Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
  3. Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.
Prep. Time: 10 minutes
Cook Time: 20 minutes
Serves: 6 people
Difficulty: Hard
Cuisine: Japanese
Main Ing.: Vegetables
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