Ingredients

  • 1 head of cauliflower, cut into sections
  • Salt
  • ½ cup sifted flour
  • 1 tablespoon vegetable oil
  • ¾ cup dry white wine
  • 2 egg whites
  • 1 cup vegetable oil or clarified butter for frying

Method

  1. Cook cauliflower sections in water with 1 teaspoon salt, and drain.
  2. Make a batter with the flour, a pinch of salt, 1 tablespoon vegetable oil and the wine. Fold in stiffly beaten egg whites. Batter should have the consistency of a pancake batter.
  3. Dip the cooked cauliflower sections into the batter, then place the sections in a sieve to drain off excess batter. Heat the vegetable oil in a frying pan. Fast-fry the cauliflower pieces to a golden brown.
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