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Cauliflower in Champagne Batter
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Serves
4
1 cauliflower
1-1/2 cups Champagne or sparkling wine
2 cups all-purpose flour
2 eggs, lightly beaten
Oil for frying
Salt to taste
Method/Steps
1. Remove leaves from cauliflower and slice in half. Fill a large pot with salted water. When boiling, add cauliflower and cook over high heat for 15 to 20 minutes until tender. Drain on paper towel; cool.
2. Put Champagne in a bowl. Gradually sift flour into wine, beating constantly. Beat in eggs. Batter should be the consistency of mayonnaise.
3. Pour oil 2 inches deep into a large pot or deep-fryer. Heat oil to 375°F. Detach florets from cauliflower. Dip them into the batter. Using a slotted spoon, lower a few at a time into the hot oil. When golden on all sides, remove from oil and drain on paper towels. Season with salt and serve hot.