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Cauliflower Beignets
Tender cauliflower florets seasoned with lemon and parsley, coated in vanilla fritter batter and fried until golden.
Method
Steps
Step 1
Separate the three eggs and keep both their yolks and whites. In a large bowl, mix the half pound sifted flour, two tablespoons olive oil, half teaspoon salt, one tablespoon icing sugar, the three yolks, half a gill cold water, one gill of the cold pasteurized milk and one teaspoon food-grade vanilla essence. Stir briskly for five minutes until smooth. Keep covered and refrigerated at 40°F or colder with the reserved whites if waiting; do not taste the raw batter.
Step 2
Trim the stalk and green leaves from the one large fresh white cauliflower. Put it in a large saucepan with enough water to cover, add the separate one tablespoon salt and one gill of the milk, and boil for about thirty-five minutes, until tender. Drain thoroughly, then detach the florets from the main stalk.
Step 3
Toss the drained florets with the separate one tablespoon oil, juice of the half lemon and one teaspoon chopped parsley. Let stand for fifteen minutes and drain any free liquid before coating.
Step 4
Just before coating, beat the whites from the same three eggs to a foam and fold gently into the batter for one minute. Use promptly to coat the prepared pieces.
Step 5
Heat refined canola oil in a suitable deep fryer according to its instructions and fill limits, keeping it below its smoking point. Coat the drained cauliflower florets in the prepared batter and lower the pieces carefully into the hot oil in suitable batches. Fry for about ten minutes, turning occasionally, until golden, the cauliflower is hot through and the egg-and-flour coating is fully cooked, reaching at least 160°F. Lift out with a skimmer and drain on clean food-safe paper; trim uneven edges if needed.
Step 6
Arrange on a warm vegetable dish and serve.
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