Soft-Fried Cauliflower
A traditional Zhejiang-style soft-fried dish featuring cauliflower coated in egg batter and fried until golden, crisp on the outside and tender within.
Story
A traditional Zhejiang-style soft-fried dish featuring cauliflower coated in a delicate egg batter and fried to a golden hue, with a satisfyingly crisp exterior that gives way to a tender, melt-in-your-mouth center. Rooted in the culinary heritage of eastern China, this humble yet elegant preparation celebrates the natural sweetness of cauliflower through a light, airy coating that locks in flavor and texture.
Ingredients
cauliflower (cleaned, boiled until 80% done, cut into small florets)
500g
eggs (separated whites and yolks, yolks into batter, whites whipped)
2
flour (sifted)
100g
milk
75g
butter (some for sauce after frying)
15g
vegetable oil (for frying)
60g
salt
4g
ground pepper (for marinating cauliflower)
a pinch
cauliflower
Instructions
1
Prepare the cauliflower
Pick over and wash the cauliflower clean, place it in a pot and add an appropriate amount of water, bring to a boil over high heat, and once it reaches about 80% doneness, remove it and let it cool. Then cut it into small florets with a knife, sprinkle with salt and pepper powder to marinate, and set aside.
2
Prepare the batter
Sift the flour through a sieve into a bowl, add the milk, salt, egg yolks, and an appropriate amount of water, and mix evenly into a thick batter. Place the egg whites in a separate bowl, whisk them with a whisk until foamy, then quickly beat them to stiff peaks. Slowly pour them into the prepared batter and fold together evenly.
3
Deep-fry
Pour vegetable oil into a deep fryer and heat it over high heat. Dip the cauliflower florets into the batter bowl and coat them evenly with batter, then place them into the hot oil and deep-fry until golden brown. When serving, drizzle a small amount of melted butter over the top.
