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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut apart the florets of your Cauliflower. | 2. Don't cut them too small. | 3. Leave the smaller ones together with the stem to make them as large as your bigger ones. | 4. Rinse, and dry slightly with a paper towel. | 5. Pour about 1/2" to 1" oil in your frying pan and begin prheating the oil. | 6. Careful don't make it too hot, you don't want to burn the crumbs. | 7. In a bowl, beat eggs slightly with a whisk, slowly adding a little flour at a time. | 8. You want a thick enough batter to cling to the cauliflower. | 9. If you have made it too thick, you can always add milk, or too thin, more flour. | 10. Salt and Pepper the florets, or use the"Essence" for variance. | 11. Coat each cauliflower in the batter, then in the bread crumbs. | 12. Then proceed to put them in your preheated oil to fry. | 13. Turn to brown all sides. | 14. Drain on paper towels. | 15. Serve hot. | 16. Easy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			26.75	5.3179	2.0544	0.2996
egg	2		beaten	143.0	0.72	12.56	9.51
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
salt pepper				-	-	-	-
breadcrumb	1	cup		-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.