Soft-fried Cauliflower
This traditional Zhejiang soft-fried dish features cauliflower coated in egg batter, fried to a golden hue, with a crispy exterior and tender interior.
Ingredients
cauliflower (picked clean, boiled to 80% doneness, cut into small florets)
500 g
eggs (separate egg white and yolk, yolk for batter, beat egg white until stiff)
2
flour (sifted)
100 g
milk
75 g
butter (part used for drizzling after frying)
15 g
vegetable oil (for frying)
60 g
salt
4 g
pepper powder (for marinating cauliflower)
a pinch
Instructions
1
Prepare Cauliflower
Pick and wash the cauliflower clean, put it in a pot with to taste water, bring to a boil over high heat. When it is 80% cooked, remove and let cool, then cut into small florets with a knife. Sprinkle with salt and pepper powder to marinate and set aside
2
Make Batter
Sift the flour into a bowl, add milk, salt, egg yolk and to taste water, mix well to form a thick batter; put the egg white in another bowl, beat with an egg beater until foamy, then continue beating until stiff peaks form, then slowly pour into the prepared batter and mix evenly
3
Deep Fry
Put vegetable oil in a deep fryer and heat over high heat. Dip the cauliflower florets into the batter bowl to coat evenly, then put into the hot oil and fry until golden brown. When serving, drizzle with a pinch of butter
