Cauliflower in Crispy Batter
Tender, tasty, and appetizing, for weekdays and holidays! Cauliflower in crispy batter will appeal to everyone without exception. It can be served as a hot main dish, an appetizer, or as a side for meat or fish. And you can make it in just minutes.
Updated : 03 April, 2026
Easy
About 20 min.
Ingredients
500 grams
Cauliflower
2 tablespoon
Wheat flour
50 milliliters
Water
1
Eggs
0.33 teaspoon
Salt
to taste
Ground black pepper
200 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cauliflower in crispy batter? Prepare all the necessary ingredients.
Step 2
Choose a firm, white cauliflower with green lower leaves. Then the finished dish will be more flavorful and aromatic. Wash the cauliflower well, shake off the water, and separate it into florets. It is best to make the florets about the same size so that all portions cook evenly. Lightly salt them and mix.
Step 3
Crack the egg into a bowl. Mix with a whisk or a regular fork until smooth. There is no need to beat it, just mix it well.
Step 4
Add salt to the egg and season with pepper.
Step 5
Pour water into the bowl. Use filtered water and make sure it is very cold. It is even better if you chill it in the freezer before adding it, because that will make the batter crispier. Mix everything well.
Step 6
Sift the flour into the bowl, which will aerate it and remove any impurities if there are any. Mix everything until you get a smooth batter. It should be similar to batter for fritters.
Step 7
Put the florets into the batter and mix so they are completely coated. The cauliflower florets in batter can be cooked either fresh or slightly blanched beforehand. Without heat treatment, the cauliflower turns out firmer, with a slight crunch, and holds its shape perfectly. Blanched cauliflower turns out more tender and has less distinct borders between the florets and the batter. We prefer cauliflower prepared without pre-cooking.
Step 8
Pour vegetable oil into a deep, not very large frying pan and heat it over medium heat. It is best to use refined oil so it does not overpower the taste and aroma of the main ingredient. You can test whether the oil is ready with a few strands of vermicelli. If you drop them into the oil and bubbles appear on the surface, the oil is ready. Carefully place the battered florets into the oil and fry them for several minutes until golden on both sides.
Step 9
Transfer the cooked cauliflower to paper towels to remove excess fat.
Step 10
Transfer to a plate and serve. It can be served hot as a side dish or as an appetizer after cooling.
Step 11
The cauliflower with a crispy crust is ready. Enjoy your meal.
Author note
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