Crispy cauliflower tempura

Prep: 10 mins
Cook: 20 mins
Crispy cauliflower tempura
A delicious way to enjoy cauliflower with this Japanese inspired recipe.
 

1 large cauliflower, cut into medium-size florets

200g plain flour

4 eggs, separated

4 tbsp vegetable oil

Vegetable oil for deep frying

Cook the cauliflower in boiling water for 2 minutes.

Tip into a colander, rinse under the cold tap, drain and set aside.

In a large bowl, add the flour with a pinch of salt.

Whisk the egg yolks and 300ml iced water together, then whisk into the flour with the oil until there is a smooth batter.

In a separate 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 or when a bread crumb tossed in goes golden brown in 10 seconds.

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 minutes until golden and puffy.

Drain on kitchen paper and continue with the rest in batches.

Sprinkle the cauliflower with salt and serve with mayonnaise or an aioli if you like, soya sauce also goes very well and is the traditional dipping sauce for these.

Serves
6

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Flour, Eggs, Vegetables, Oil

Recipe Type
Party Food, Entertaining, Vegetarian

Cuisine
Asian

Special Info
Vegetarian

Level of Difficulty
Medium

Note: When using hot oil, be very careful not to have children around.
 
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