Cauliflower Tempura

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small cauliflower, cut into medium-size florets
  • 2
    eggs, separated
  • 2
    tablespoons vegetable oil
  • 500
    ml vegetable oil (for deep frying)
Advertisement

DIRECTIONS

  • Cook the cauliflower in boiling water for 2 minutes
  • Tip into a colander, rinse under the cold tap, drain well and set aside.
  • Put the flour in a large bowl with a pinch of salt.
  • Whisk the egg yolks and 175ml iced water together.
  • 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.
  • Heat the oil in a deep fryer or large wok to 190°C
  • Coat some of the cauliflower in the batter
  • 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.
  • serve with a bowl of aïoli or mayonnaise.
Advertisement