Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 kg |
| All-purpose flour | 130 g |
| Salt | To taste |
| Sparkling water | 200 g |
| Peanut oil (for frying) | As needed |
Instructions:
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Begin by preparing the cauliflower: remove the outer leaves by hand and discard them. Using a sharp knife, cut the cauliflower into individual florets, setting them aside.
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Next, prepare the batter. In a bowl, sift the all-purpose flour to ensure it’s free of lumps. Gradually add the sparkling water, stirring continuously to create a smooth batter. Once the batter is fully mixed, add a pinch of salt for flavor.
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Heat the peanut oil in a deep pan or frying pot. Use a thermometer to monitor the oil temperature; it should reach around 170°C (340°F) before you begin frying.
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Once the oil is hot, dip each cauliflower floret into the batter, allowing any excess batter to drip off before gently lowering it into the hot oil. Fry only a few pieces at a time to ensure they cook evenly without overcrowding the pan.
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Cook the battered cauliflower for about 5-6 minutes, or until golden brown and crispy on all sides. Keep an eye on the cauliflower, turning the pieces as needed to ensure even cooking.
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Once the cauliflower is perfectly golden, use a slotted spoon (or skimmer) to remove the florets from the oil. Let them drain on a plate lined with paper towels to absorb any excess oil.
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Season the cauliflower with a pinch of salt while it’s still hot, ensuring it is well-coated.
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Serve the crispy battered cauliflower immediately for the best flavor and texture. Enjoy it as a delicious side dish that pairs wonderfully with your favorite main course.
This crispy battered cauliflower makes for a satisfying and irresistible side dish, perfect for any occasion, from family dinners to special gatherings. The light and crunchy coating, combined with the tender cauliflower, makes each bite simply delightful!
