You will need
    • 0.5 kg cauliflower
    • Vegetable oil
    • 1 Cup flour
    • 1 Cup liquid (milk,cream
    • sparkling water,beer)
    • 1 large chicken egg
    • Salt
    • pepper
    • 100 grams of hard cheese
    • grated
Wash the cauliflower. Disassemble on inflorescences.
Now you can boil the cabbage until soft or you can douse it with boiling water. It all depends on what taste used your home. It will be softer boiled, scalded stays crispy.
Batter better to prepare in advance and give him rasstoyatsya for an hour. What liquid to choose to batter – a matter of taste. The batter on mineral water or beer to be more airy, with milk and cream - it's more gentle.
Don't worry that beer batter will retain a "degree",because during thermal processing, frying, the alcohol will evaporate from the dough.
Some cooks recommend for the batter, use only beaten egg white. This batter will be more lush. If you decide to "protein batter", then the beaten egg whites should be added to the dough after it rasstalas.
For ordinary batter beat the egg with spices, add liquid and a thin stream of flour. Blend again with a whisk and let rasstoyatsya. Add the finely grated cheese.
Heat in a deep frying pan of vegetable oil to a temperature of 175 degrees Celsius. Oil should be poured into the pan so that it could submerge several inflorescences cabbage entirely.
Dip cauliflower in the batter. Make sure the batter fills all the empty space between the flowers and stem.
Fry the cabbage for five minutes, not in large quantities.
Remove with a slotted spoon and arrange on a dish with paper towel to get rid of excess fat. If bits of batter left in the oil, remove them with a slotted spoon before you download the next batch.
Serve the cabbage hot, previously sprinkled with dill or parsley.