Ingredients for 4 People:

  • 1 large cauliflower, broken into large florets
  • 200 ml (1 small cup) sunflower oil, for deep frying
  • 4 spring onions, sliced thinly
  • 50 g (3 Tbsp) cornflour
  • 80 g (5 Tbsp) rice flour
  • 1/2 tsp baking powder
  • 1 egg yolk
  • 160 ml (2/3 cup) ice cold soda water
  • squeeze of 1 lemon juice

Slice each floret with a sharp knife to make carpaccio. Line a tray with kitchen paper.

Heat the oil in a wok and briefly fry the spring onions. Lift them out with a slotted spoon and drain on kitchen paper. Set aside.

Put the flours in a bowl with 1/2 tsp salt and baking powder. When ready to cook, add the egg yolk, soda water and lemon juice into the bowl and mix until lumpy.

Dip 4 pieces of cauliflower carpaccio at a time into the tempura batter and fry until puffy and golden (About 2 minutes each side) and drain on kitchen paper. If they are browning too quickly, lower the temperature. It is important to fluctuate the temperature so the cauliflower cooks and the batter crisps without burning.

Keep the fried pieces in a warm oven until the rest are done. Mix the fried spring onions with sea salt and freshly ground pepper just before serving.

Serve the cauliflower Tempura scattered with spring onion and with a light tomato sauce if you wish.

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