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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the cauliflower in boiling water for 2 minutes | 2. Tip into a colander, rinse under the cold tap, drain well and set aside. | 3. Put the flour in a large bowl with a pinch of salt. | 4. Whisk the egg yolks and 175ml iced water together. | 5. whisk into the flour with the oil to make a smooth batter. | 6. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter. | 7. Heat the oil in a deep fryer or large wok to 190°C | 8. Coat some of the cauliflower in the batter | 9. use a slotted spoon to carefully lift into the hot oil. | 10. Deep-fry the cauliflower for 2-3 mins until golden and puffy. | 11. Drain on kitchen towel and continue with the rest in batches. | 12. Sprinkle the cauliflower with salt. | 13. serve with a bowl of aïoli or mayonnaise. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		cut	-	-	-	-
plain flour	100			-	-	-	-
egg	2		separated	143.0	0.72	12.56	9.51
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
vegetable oil	500	ml		234.46400000000003	0.0	0.0	27.2

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