Best 2 Beer Batter Cauliflower Recipes

Beer batter cauliflower is a delectable dish that combines the crispy crunch of fried cauliflower with the unique flavor of beer. This vegetarian delight is perfect for parties, game days, or as a tasty side dish. With just a few simple ingredients and easy steps, you can create this mouthwatering appetizer that will surely impress your family and friends.

Here are our top 2 tried and tested recipes!

BEER BATTER CAULIFLOWER

Beer Batter Cauliflower image

There are a lot of beer batter recipes out there but this recipe from my mother-in-law rises above. She always uses cauliflower as the main ingredient, but any favorite vegetable will be a success. Ever had beer battered jalapenos? (Rough up the outside so the batter sticks!)

Provided by BAJATHECAT

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

1 quart vegetable oil, or as needed
1 ⅓ cups all-purpose flour
¼ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
¼ teaspoon garlic powder, or more to taste
1 pinch cayenne pepper, or more to taste
1 ¼ cups flat beer
2 egg yolk, beaten
1 tablespoon vegetable oil
2 egg whites
1 head cauliflower, cut into florets

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine flour, Parmesan cheese, parsley, salt, garlic powder, and cayenne pepper in a large bowl.
Whisk beer, egg yolk, and 1 tablespoon vegetable oil in a small bowl.
Pour beer mixture into flour mixture; stir to form a batter.
Beat egg whites until foamy in a large glass or metal mixing bowl; continue to beat until medium peaks form. The tip of the peak formed by the egg whites should curl over slightly when you lift the whisk or beat straight up.
Fold egg whites into batter, a few tablespoons at a time.
Toss cauliflower in the batter until fully coated.
Deep fry small batches of battered cauliflower in the hot oil until golden brown, 3 to 5 minutes. Drain on a paper towel-lined oven-proof plate. Keep warm in the preheated oven.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 14.3 g, Cholesterol 35.6 mg, Fat 9.9 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 245.7 mg, Sugar 1.3 g

BEER BATTER CAULIFLOWER (WAS MUSHROOMS), MY WAY

Beer Batter Cauliflower (was Mushrooms), My Way image

When I was in junior college, one of the places I loved to go to eat served amazing beer battered cauliflower. This originally was for mushrooms, and I altered it to use cauliflower instead. Serve with ranch dipping sauce and you will be happy!

Provided by Megan Stewart

Categories Vegetable Appetizers

Number Of Ingredients 7

Ingredients

1 1/2 qt vegetable oil
1 lb cauliflower pieces
1 c flour
1/2 tsp powder
1 c beer (i use yuengling)
1 egg
1/2 tsp chili powder (i tend to omit more than i use)

Steps:

1. Heat oil. Wipe down the cauliflower with paper towel so it isn't wet. Mix dry ingredients in one bowl, wet in another (beat egg before adding beer). Combine dry and wet, just until blended. Dip cauliflower into batter and place in the hot oil to fry. Let oil heat again between batches, and you can stir up the batter so it doesn't separate before dipping again. Drain fried cauliflower on paper towels, and serve hot. I like dipping mine in ranch dressing. :)

Tips:

Choose the right cauliflower: For the best results, select a head of cauliflower that is compact and heavy for its size. Avoid heads with brown or yellow spots, as these may indicate spoilage.
Cut the cauliflower into florets: To cut the cauliflower into florets, simply use a sharp knife to remove the florets from the core. You can make the florets as large or small as you like.
Make sure the batter is the right consistency: The batter should be thick enough to coat the cauliflower florets, but not so thick that it is difficult to stir. If the batter is too thick, add a little more milk or water. If the batter is too thin, add a little more flour.
Fry the cauliflower in hot oil: To ensure that the cauliflower is crispy, fry it in hot oil. The oil should be at least 350 degrees Fahrenheit.
Don't overcrowd the pan: When frying the cauliflower, do not overcrowd the pan. This will prevent the cauliflower from cooking evenly.
Serve the cauliflower immediately: Beer-battered cauliflower is best served immediately after it is cooked. This will ensure that the cauliflower is crispy and hot.

Conclusion:

Beer-battered cauliflower is a delicious and easy-to-make appetizer or side dish. It is perfect for parties or potlucks. With its crispy coating and tender interior, beer-battered cauliflower is sure to be a hit with everyone who tries it.