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Cauliflower in Batter

Cauliflower sprigs coated in batter and fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cauliflower in Batter

Ingredients

Directions

Prepare

  1. Break off sprigs of cauliflower.

Fry and serve

  1. Dip the sprigs in the frying batter.

  2. Fry in hot fat until nicely browned.

  3. Drain excess fat.

  4. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cauliflower
Forms the main body of the dish, cooked until tender inside its crisp coating.
Frying batter
Forms a crisp, golden coating that browns and seals in moisture during frying.

The step that matters

Fry in hot fat until nicely browned. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Hot fat sets the coating quickly, so the cauliflower cooks through with a crisp, browned surface.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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