Cavolfiore fritto
AppetizersCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Cavolfiore fritto
a little | Sprigs flat-leaf parsley | |
Oil or frying fat to udbagning | ||
Pepper | ||
Salt | ||
1 | Eggs | |
1 | Lemon | |
1000 | g | Cauliflower |
2.5 | dl | White wine or water |
80 | g | Wheat flour |
Instructions for Cavolfiore fritto
To prepare the Cavolfiore fritto recipe, please follow these instructions:
White wine or water is poured into the bowl and the flour granted under still whipping. The egg whisked together in a Cup before it is stirred together with meldejen. Dough seasoned with salt and pepper to taste and finally made on ice 1 hour. While shared blom cabbage into smaller florets and boil until tender, but still slightly crunchy in salted water. The oil is heated in high/large pan to 180 degrees. The individual bouquets blended with fork, dripping by and placed in the hot oil. Baked golden brown and place then on the fat-sucking paper. Served with lemon both.
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