Cauliflower in Beer Batter

Cauliflower in Beer Batter

A fascinating snack, perfect not only for beer: delicate cauliflower florets hidden in a spicy, crispy coating.


  • Black pepper – 1 pinch
  • Eggs – 2 pieces
  • Cauliflower – 1 head
  • Oil – 1 liter
  • Hot paprika powder – 1 pinch
  • Salt – 1 pinch
  • Beer – 400 ml
  • All-purpose flour – 170 g


Divide the cauliflower into florets and boil them in salted water for a few minutes (the cauliflower should remain al dente). Drain and pat dry.

Sift the flour, add eggs and beer, and mix until you get a smooth batter with the consistency of pancake batter. Season with salt, pepper, and hot paprika to taste.

Heat the oil in a pot with a thick bottom or in a deep frying pan. Dip the cauliflower florets in the batter and drop them into the hot oil. Fry until the batter is golden brown. Transfer the fried cauliflower pieces to a paper towel to drain excess oil.

Serve hot.

Related Posts