Cauliflower in Parmesan Beer Batter with Chervil Yogurt
Floral cauliflower coated in a parmesan beer batter served with a fresh chervil yogurt dip is a recipe featuring crisp, vibrant ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 handful chervil
- 150 g yogurt
- 150 g thick milk
- Salt
- Pepper (freshly ground)
- 1 egg
- 1 Egg white
- 1 tbsp liquid butter
- 175 ml beer
- vegetable oil (for frying)
Instructions
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1.
Wash the cauliflower and cut into florets. Blanch in boiling salted water for 3-5 minutes until very firm, drain, shock in cold water, and let dry well.
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2.
Mix flour with cheese and curry. Separate the egg; whisk yolk with butter and beer. Beat the whites stiffly and fold into the batter.
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3.
Heat oil (preferably in a deep fryer) to about 180°C. Dip cauliflower portions into batter and fry until golden brown. Remove, drain on paper towels, and repeat for next batch.
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4.
Meanwhile rinse chervil, shake dry, and chop leaves. Whisk yogurt with thick milk, fold in chervil, and season with salt and pepper.
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5.
Serve the fried cauliflower immediately with the dip.
