Cauliflower Tempura
.
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
as needed |
*
|
| 1 | whole |
cauliflower florets
|
*
|
| 2 | large |
egg yolks
|
|
| 8 | ounces |
water
iced |
|
| 5 | ounces |
all-purpose flour
plus extra for dredging |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
as needed |
*
|
| 1 | whole |
cauliflower florets
|
*
|
| 2 | large |
egg yolks
|
|
| 231.2 | ml/g |
water
iced |
|
| 144.5 | ml/g |
all-purpose flour
plus extra for dredging |
|
Directions
Heat the oil to 375℉ (190℃).
Trim the cauliflower into bite-size florets.
Whisk the egg yolk and water and then mix in the flour.
Dredge the cauliflower in flour and then dip it into the batter.
Fry until golden brown.
Do not over crowd them.
Fry them in batches if need be.
