Cauliflower in deep grease

Cauliflower in deep grease

An amazing way to prepare cauliflower just has a look at these delicious golden balls. It is unlikely that any of your guests or family members will immediately guess what is hidden underneath this fragrant golden crust.


  • 1 kg of cauliflower TM «Artika»;
  • 2 chicken eggs;
  • 100 g of flour;
  • 50 ml of white dry wine;
  • black ground pepper and salt to taste;
  • vegetable oil for deep greasing 0.5 l.

 Method of cooking:

  1. First of all, you need to prepare the batter, also called soft dough. Mix/blend the eggs, add wine, flour, and a bit of salt and black pepper. Mix well. Cover the bowl with the resulting batter with a tissue and leave for 20-30 minutes.
  2. While the batter is settling, put the cauliflower into boiling salted water and let it boil for 3 minutes. Then discard water, let the cabbage cool down, and remove the remaining moisture with a paper tissue.
  3. In a deep fryer (or pan), heat the oil to boiling point. Be careful! Boiling oil has a temperature of about 240 °C.
  4. One by one dip each head of cauliflower into the batter and then fry them in deep grease for 2-3 minutes, until they acquire golden brownish color.
  5. Cauliflower cooks quickly. Make sure the heads are evenly fried from all sides and are not scorched.
  6. Take the cooked cauliflower from the oil and put it on a paper towel to remove excess grease.

Deep-grease cooked cauliflower is delicious both hot and cold. Ready-made cauliflower can be served as a separate dish with garlic-mayonnaise sauce, or with garnish, such as mashed potatoes.