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Fried Cauliflower in Spicy Beer Batter with Mashed Potatoes and Tartaska Omacka

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Spicy beer batter:

  • 200 g Flour
  • 1 tbsp Sunflower oil
  • 200 ml Light beer
  • 5 tbsp Milk
  • 1 tbsp Cooking cream
  • 2 Eggs
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Mild curry powder
  • 1 tsp Sugar

Fried cauliflower:

  • 1 Medium cauliflower 800 g / cleaned in florets approx. 600 g
  • 1 tsp Salt
  • 2 cups Peanut oil
  • Spicy beer batter

Mashed potatoes: (For 2 people!)

  • 500 g Potatoes
  • 1 tsp Salt
  • 2 tbsp Cooking cream
  • 1 tbsp Butter
  • 3 big pinches Coarse sea salt from the mill
  • 1 big pinch Grated nutmeg

Serving:

  • Tartaska Omacka
  • Parsley stalks for garnish

Instructions
 

Spicy beer batter:

  • Put flour (200 g), sunflower oil (1 tbsp), light beer (200 ml), milk (5 tbsp) and cooking cream (1 tbsp) in a container and mix / whisk with a whisk. Add the eggs (2 pieces) and the spices (1 teaspoon salt, 1 teaspoon ground turmeric, 1 teaspoon mild curry powder and 1 teaspoon sugar)), mix well and let the savory beer batter rest for about 30 minutes.

Fried cauliflower:

  • Clean the cauliflower, cut into small florets, wash, cook / blanch in salted water (1 teaspoon salt) for about 4 - 5 minutes and drain. Heat the peanut oil (2 cups) in a wok, pull the cauliflower florets through the piquant beer batter and fry them in the hot peanut oil in portions one after the other until golden-brown. Place each on the wok drainage grid and then keep warm in the oven at 50 ° C until serving.

Mashed potatoes:

  • Peel the potatoes, wash them, cut into cubes, cook in salted water (1 teaspoon salt) for about 20 minutes and drain. Add the cooking cream (2 tbsp), butter (1 tbsp), coarse sea salt from the mill (3 big pinches) and grated nutmeg (1 big pinch) and work through / mash thoroughly with the potato masher.

Serve:

  • Serve the fried cauliflower with mashed potatoes and tartare omacka, garnished with parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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