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Fried cauliflower with sour cream sauce
The recipe that will make you fall in love with cauliflower
The pleasant taste of cauliflower from Val Venosta is suitable for a wide range of delicious dishes. Deep-fried and combined with spices, this vegetable acquires a surprising taste. The recipe for fried cauliflower refined with sour cream is ideal for all those who are convinced that they do not like cauliflower. Try to believe!
30 min.
easy
Ingredients
for 4 persons
for the cauliflower 1 cauliflower from Val Venosta 100 g flour 2 tsp. curry 2 tsp. paprika 1/2 tsp. instant baking powder for savory dishes 170 g very cold beer Salt flakes
for the sour cream sauce 6 spring onion leaves 200 g sour cream 1 tbsp. lemon juice Milk Salt Pepper
First remove the outer leaves and the stem of the cauliflower. Remove the florets with a knife and cut the larger ones into 2 or 3 smaller pieces to obtain florets of the same size. Rinse them under water, dab with a clean kitchen towel and put in the fridge.
For the batter: Put flour, curry, paprika and baking powder in a bowl and mix well with a whisk. Then add very cold beer drop by drop and mix to a smooth and homogeneous batter. Put in the fridge.
For the sour cream sauce: Wash the spring onion leaves, dry them and slice them finely. Put the sour cream in a small bowl and add chopped onion leaves, lemon juice, salt and pepper. Mix well and add a drop of milk if the sauce is too thick. Put in the fridge.
Heat peanut oil in a pot or pan suitable for deep-frying. In the meantime, take the batter and the cauliflower florets from the fridge. Put about a third of the cauliflower florets (also more or less, depending on the capacity of your pot) in the batter and stir so that all the florets are entirely covered with batter. When the oil has reached 170 degrees (If you don’t have a kitchen thermometer, you can dip the end of a wooden spoon in the oil and if the oil starts sizzling and bubbling around the stick, the oil is hot.), gently dip the florets covered with batter in boiling oil with the help of two tablespoons. Deep-fry for 3-4 minutes until golden brown. Remove the florets from the oil with a skimmer and put them on kitchen paper for a moment, so that excess oil can be absorbed. In the meantime, deep-fry the remaining florets in the same way. Serve the fried cauliflower hot with sour cream sauce and spring onions.
Tip It is important that both the batter and the cauliflower are cold, because they then absorb less oil during frying and you will get crispy and dry fried florets. Moreover, it is important not to overlap the fried florets but to lay them next to each other on kitchen paper (preferably on a wire rack and not on a plate). This is how they stay crispy.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
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Whether in the soup, as a side dish or main course: you can’t imagine a pot or plate without vegetables. Your meal will be a real party with sun-ripened vegetables and particularly full of flavour of the Venosta Valley. Top quality, wonderfully tasty and full of natural ingredients: what is expected not only from fresh vegetables.
