- 1 quart vegetable oil, or as needed
- 1 1/3 cups all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon garlic powder, or more to taste
- 1 pinch cayenne pepper, or more to taste (optional)
- 1 1/4 cups flat beer
- 2 egg yolk, beaten
- 1 tablespoon vegetable oil
- 2 egg whites
- 1 head cauliflower, cut into florets
- Preheat oven to 300 degrees F (150 degrees C).
- Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine flour, Parmesan cheese, parsley, salt, garlic powder, and cayenne pepper in a large bowl.
- Whisk beer, egg yolk, and 1 tablespoon vegetable oil in a small bowl.
- Pour beer mixture into flour mixture; stir to form a batter.
- Beat egg whites until foamy in a large glass or metal mixing bowl; continue to beat until medium peaks form. The tip of the peak formed by the egg whites should curl over slightly when you lift the whisk or beat straight up.
- Fold egg whites into batter, a few tablespoons at a time.
- Toss cauliflower in the batter until fully coated.
- Deep fry small batches of battered cauliflower in the hot oil until golden brown, 3 to 5 minutes. Drain on a paper towel-lined oven-proof plate. Keep warm in the preheated oven.
04/16/2018
recipepes.com
Beer Batter Cauliflower, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
