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Cauliflower tempura

A healthy, Japanese-style snack

  • Prep: 10 mins
    Cook: 20 mins
    Ready in 30 minutes
  • Serves 6
  • A challenge
  • Serves 6
  • A challenge
  • Calories 253
  • Carbohydrates 15
  • Saturated Fat 2.4
  • Sugar 2.3
  • Protein 7
  • Fat 19
  • Fibre 2
  • Salt 0.09

Nutrition per serving

  • Calories 253
  • Carbohydrates 15
  • Saturated Fat 2.4
  • Sugar 2.3
  • Protein 7
  • Fat 19
  • Fibre 2
  • Salt 0.09

Ingredients

  • 1 small cauliflower, cut into medium-size florets
  • 100g plain flour
  • 2 eggs, separated
  • 2 tbsp vegetable oil
  • vegetable oil for deep frying

Tip

Crispy cauliflower
Instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.

Method

  1. Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.

  2. Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.

  3. Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.

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