John Myers
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Fried Cauliflower in Spicy Beer Batter with Mashed Potatoes and Tartaska Omacka
The perfect fried cauliflower in spicy beer batter with mashed potatoes and tartaska omacka recipe with a picture and simple step-by-step instructions.
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-Sized 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
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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