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