Oh, and cabbage in batter is delicious! Cauliflower and broccoli are suitable for the recipe for this vegetable dish. It will not be difficult for cabbage lovers to find it frozen all year round if fresh inflorescences are not at hand.

Unlike its cousin white cabbage, cauliflower contains twice as much vegetable protein. Therefore, the cabbage itself, in combination with batter, becomes a hearty and nutritious dish.

A batter for broccoli or cauliflower can be absolutely anything: on mineral water, milk, beer, starch, mayonnaise, milk. You don’t want to mess with batter - just dip the inflorescences in an egg, bread a little boiled cabbage in breadcrumbs and you are guaranteed a crispy crust.

Recipe and step by step photos cooking cabbage in batter is presented today by Svetlana Burova.

Ingredients:

Cauliflower - 200 gr.

Broccoli cabbage - 200 gr.

Eggs - 4-5 pcs. (depending on egg size)

Flour - 4-5 tbsp.

Salt - to taste.

Vegetable oil - for frying.

Cooking process:

Before frying cabbage in batter, you must first blanch it in salted water for several minutes, 5 minutes will be enough. Boiled cauliflower and broccoli should be removed from the broth, thrown into a sieve or colander.
As soon as the water drains, we divide the cauliflower into inflorescences.

Today we use the simplest egg and flour batter recipe for frying. Also great for cabbage.
In a deep bowl, beat the eggs well with a whisk, add salt to taste and sifted flour.
The batter should not be very liquid, but not thick either.

We heat the pan with the addition a large number vegetable oil (a deep fryer, of course, would make the job easier).
We spread the cabbage inflorescences in the batter and, removing with a fork, put the cauliflower and broccoli on a hot frying pan.

Fry the cabbage in batter on both sides until the egg is fully cooked.
It turns out a very beautiful golden crust.

And in this photo, broccoli in batter is also very tasty!

Such batter-fried cabbage can be used as an independent dish, or as an appetizer.

Cabbage in this version turns out to be very soft, juicy and cooks quite quickly.

In our family, such food sells out even faster than it is cooked.

Older children also eat this cabbage well, they really like it.

Bon appetit everyone!

And in a slow cooker according to recipes from cauliflower and broccoli for breakfast, you can cook delicious and tender

My love for this dish has appeared since the time when I tried it in a cafe, where I myself cooked it. And, precisely, from that time, I began to boldly buy this cabbage home.

In addition to how to dip it in batter, tastier dishes have not yet come to mind, despite the variety that can be found on the Internet and cookbooks.

So go ahead.

Breaking an egg into a bowl

Add salt and baking soda

Add greens, here the dill and onion are dried

add seasonings, I like to use a mixture for potatoes or for pork (this includes red pepper, basil, ginger, sage, garlic, coriander, turmeric). Whisk everything well with a fork.

Adding a glass of water

Let the dried herbs swell a little.
We add flour until a thick and viscous dough is formed.

Three cheese on a fine grater and add to the dough

On a fine grater, three cloves of garlic, who wants spiciness, one will not be enough.

Here is the dough. It should be thick so that it doesn't slip off the broccoli.

Meanwhile, boil the frozen cabbage in salted water.

So that it does not lose its crunch (I like it better), I bring it only to a boil, and, as it happens earlier, I remove it from the stove. In general, it is recommended to boil it for 6 minutes.

Drain the water, let cool. I douse her cold water and immediately ready for frying.

I divide large inflorescences into small ones, cut into plates

In parts I spread all the cabbage in a batter, mix. So I lay out all the available cabbage completely before frying, so as not to dirty my hands 10 times and not linger, because it is laborious to dip it, and the oil burns. Yes, and you immediately evaluate by eye whether there is enough batter for the entire volume of broccoli.

When I mix everything and I'm sure that all the sides are in the dough, I throw one thing at a time into the hot oil. It is fried quickly and in several visits.

I don’t have a fryer, I poured about 2 cups of vegetable oil into a small ladle. We lower our cabbage so that it does not stick together, and if it does happen, then I break it with a wooden spatula.

The cabbage is golden in color and completely battered, without bare patches and raw dough. After pulling it out of the oil, I dry it on a paper towel so that it is not greasy.

After the first call, I always try the dish for salt, often it turns out to be not enough and I have to add it to the dough.

Paired with mashed potatoes, the dish does not seem dry

The crust is not crunchy, the cabbage is not brewed, tasty and fragrant

Bon appetit!

Cooking time: PT00H30M 30 min.

I don't really like to cook vegetables in batter. If only because the batter (by itself) is not very useful. But sometimes, why not treat yourself to this dish. So, having found broccoli in my household, I decided to cook this cabbage in batter.

The batter made the most ordinary and without sophistication: and flour. But I added whatever spices I wanted. And rosemary, and ground peppers, and curry, and saffron - in general, from all the closets and jars.

Broccoli in batter turned out very interesting in taste. For an appetizer, just what you need. It is pleasant to eat, the taste is refined and refined (which I especially like). If you are preparing dinner for close guests, then broccoli in batter is perfect for a snack.

I want to focus on spices. You can choose according to your taste, of course. But I really like to use prefabricated spices for Caucasian dishes (except for those indicated above). It will turn out spicy and fragrant. And, by the way, moderately sharp.

Cooking steps:

Ingredients:

Broccoli 400 g, egg 2 pcs., flour 1-1.5 tbsp. spoons, vegetable oil 3-4 tbsp. spoons, spices to taste, salt to taste.

1 year ago

Broccoli is famous for its health benefits and taste. This cabbage is rich in vitamins of various groups, calcium, iron, magnesium, zinc and sulfur. And what delicious dishes you can cook from it! Today we have on the menu - broccoli in batter. Her recipes are simple and varied.

Perhaps the easiest way to cook broccoli is to fry it in flour batter. This dish is ideal for vegetarians and those on a diet.

Compound:

• 4 tbsp. l. flour;
• 0.4 kg of broccoli;
• 5 st. l. filtered water;
• 1 st. refined vegetable oils;
• salt.

Cooking:

On a note! If you introduce dishes with broccoli into the diet, salt and excess fluid will slowly leave the body. Also, the use of broccoli cabbage improves performance. nervous system and endocrine.

Appetizer and side dish

And here is another interesting recipe for broccoli in batter in a pan. This dish can be served as both an appetizer and a side dish. Sprinkle hot cabbage with cheese or breadcrumbs, if desired.

On a note! Instead of beer, you can use sparkling mineral water.

Compound:

• 0.5 kg of broccoli;
• 2 eggs;
• 1 st. flour;
• ½ st. beer;
• 1 tsp granulated sugar;
• 1 ½ tsp salt;
• ground pepper;
• refined vegetable oil;
• 1.5 liters of filtered water.

Advice! Broccoli can be deep fried. Then the oil will need 500 ml. When cooking in a pan, add less oil.

Cooking:

On a note! It has been proven that broccoli is a great helper in the fight against cellulite. And this cabbage helps to slow down the aging process.

Incredibly tasty and crispy is broccoli in batter in the oven. Her recipe pleasantly surprises with its simplicity and accessibility.

Compound:

• breadcrumbs for breading;
• 1-2 eggs;
• 1 st. l. flour;
• 1 st. l. milk;
• 1 st. l. refined vegetable oils;
• salt;
• a blend of spices.

Advice! From spices the best choice dried herbs, paprika, garlic and ground peppers will become.

Cooking:

On a note! Less frozen broccoli useful properties than in fresh cabbage.

Broccoli with cheese sauce is a dish that can be safely included in the holiday menu. Such cabbage is so tasty that it is simply impossible to break away from it.

Compound:

• 0.5 kg of broccoli;
• 2 eggs;
• 1 st. milk;
• 150 g of cheese;
• salt.

Cooking:

Attention! It is better not to store fresh broccoli in the refrigerator, as its taste properties will become somewhat worse.

Broccoli is worthy of the attention of every hostess. This cabbage is not only healthy, but also incredibly tasty, if, of course, it is cooked correctly. And our recipes will help you with this. Cook with pleasure and bon appetit!

Battered Broccoli is a great and easy snack to make between breakfast and lunch or before dinner. In addition, it can be served in addition to the main course or even as a side dish. This recipe was found by me on the Internet a long time ago, over time it was slightly modernized and today I am sharing it with you.

Wash the broccoli in cool water and divide into medium-sized florets with a knife.

Pour a saucepan of water, put cabbage inflorescences in it, add half a teaspoon of salt and put on fire. Bring to a boil, reduce heat and simmer for 10-15 minutes.

In the meantime, you can start preparing the batter. Break into a deep plate 2 chicken eggs and shake them with a whisk until foam forms.

Add literally 100 ml of water to the egg (carbonated water is best, but regular water is also possible). Mix. Then, continuing to stir, start adding flour until the batter becomes similar in consistency to sour cream.

Discard the boiled cabbage in a colander and drain the water. Then put it on a plate and wait until it cools down.

Immerse inflorescences in batter. In a frying pan, heat the vegetable oil, then reduce the heat, put the cabbage inflorescences one by one on it. Fry broccoli on both sides until crispy.

Broccoli in batter can be served as a light snack, incl. with sour cream or as a side dish for meat.

Bon appetit!