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Fried cauliflower

Ingredients

Adjust Servings:

	1 cauliflower
	3 egg
	2 tablespoons of mayonnaise
	1 cup of wheat flour
	olive oil
	to taste salt

Nutritional information

71 g

Protein

98 g

Fat

129 g

Carbs

1696

Calories

Fried cauliflower

Features:

Cuisine:

European

20 min
Serves 3
Easy

Ingredients

1 cauliflower
3 egg
2 tablespoons of mayonnaise
1 cup of wheat flour
olive oil
to taste salt

Directions

Fried cauliflower can be used not only as a side dish, but also as an excellent snack.
Do not boil the cauliflower until fully cooked before frying, otherwise it will simply fall apart and will not hold the shape of its beautiful florets.
You can use breadcrumbs instead of flour, or different types of flour.

Steps

Done

preparation

1. Wash and cut the cauliflower into florets.
2. Place in a saucepan, fill with clean water, put on fire, add salt.
3. Boil the cauliflower until al dente, the cauliflower should not be too soft.
4. Remove the cauliflower from the water and place it on a paper towel to let the excess moisture drain away.
5. Mix eggs with mayonnaise, shake well with a fork.
6. Dip each cauliflower inflorescence in egg with mayonnaise, then in flour (you can use breadcrumbs instead of flour, then the cauliflower will be crispier).
7. Fry the cauliflower in a frying pan in a small amount of olive oil on both sides until golden brown.

Bon appetit!

Chef Hanna

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246

Dish Magazine

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Dish Magazine is in Washington, United States.

5 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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