Cauliflower in soft batter

There are several secrets and subtleties of cooking cauliflower in batter, thanks to which it turns out to be juicy inside and tender on the outside. Fried cauliflower is a delicious appetizer for any table.

Ingredients

• Cauliflower - 400 g
• Salt - 2 teaspoons
• Sugar - 1 teaspoon
• Protein - 2 pcs.
• Pepper - 0.5 tsp
• chopped greens
• Flour - 2 tbsp. spoons

Directions

1. Cut off the stem of the cabbage, wash it and remove the black dots. We divide into inflorescences of medium size.
2. Add salt and sugar to boiling water. We send cabbage there and cook for 10-15 minutes (depending on the size of the inflorescences).
3. Whip the whites with a whisk, but not into foam, but just so that the protein is not viscous. Then salt, pepper and mix.
4. That's where the greenery is.
5. To start, add 2 tbsp. spoons of flour.
6. We mix. If the consistency of the batter is unsatisfactory, we introduce a little more flour (2 tbsp was enough for me).
7. After the cabbage is cooked, put it on paper towels so that the glass is excess moisture and the cabbage has cooled.
8. You need to fry the cabbage on a mixture of vegetable and butter, so melt the butter over medium heat and pour in the vegetable. (If you fry only in butter, the cabbage will burn.)
9. When the cabbage is slightly warm, dip the inflorescences in batter and, holding the leg, let the excess dough drain.
10. Put the cauliflower in batter in a pan and fry until golden brown. After transferring the fried cauliflower to paper towels to remove excess fat.
11. Cauliflower in tender batter is ready. Serve the cabbage warm. Bon appetit!