Cauliflower Tempura
This recipe offers a Japanese-inspired take on cauliflower, transforming it into a light and crispy tempura snack. The florets are first blanched, then coated in a simple batter made with flour, egg, and iced water before being fried until puffy and golden. It's a versatile dish suitable for various meals or as a sharing plate. Serve immediately with aïoli or mayonnaise for dipping. The entire process takes around 30 minutes to complete.
Ingredients
- 1 small cauliflower cut into medium-size florets
- 100g plain flour
- 2 eggs separated
- 2 tbsp vegetable oil
- vegetable oil for deep frying
Method
- Boil the cauliflower florets for 2 mins. Transfer them to a colander, rinse with cold water, allow to drain thoroughly and set them aside.
- Place the flour and a pinch of salt into a large bowl. Combine the egg yolks with 175ml iced water and whisk this mixture into the flour along with the oil to form a smooth batter. In another clean bowl, whisk the egg whites until they hold stiff peaks, then gently fold them into the prepared batter.
- Heat oil for deep frying in a large wok or deep fryer to 190C. Dip a portion of the cauliflower into the batter, then carefully lower it into the hot oil using a slotted spoon. Fry the cauliflower for 2-3 mins until it is puffed and golden. Remove and drain on kitchen paper, repeating the process with the remaining florets. Finish by sprinkling with salt and serving alongside aïoli or mayonnaise.
Nutrition (per serving)
Calories253 kcal
Fat19 g
Saturates2 g
Carbs15 g
Sugars2 g
Fibre2 g
Protein7 g
Sodium36 mg
Recipe details
Skill levelA challenge
CategorySide dish
Cuisinejapanese
DietVegetarian
