Beer-Battered Cauliflower Crispies
Beer-Battered Cauliflower Crispies
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 282
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 843
- Total: 25 min
- Active: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 282
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 843
- Total: 25 min
- Active: 10 min
Ingredients
Batter:
1 cup all-purpose flour
1 tablespoon onion powder
1 teaspoon garlic powder
Sea salt
Freshly cracked pepper
Crispies:
Extra-virgin olive oil
1 bottle dark stout beer
1 head cauliflower, rinsed, patted dry, and cut into 1/4-inch-thick flat bite-size pieces
Directions
- For the batter: Combine the flour, onion powder, garlic powder, a small pinch of salt and lots of pepper in a large bowl. Whisk to mix well.
- For the crispies: Heat 1/4 inch of olive oil in a frying pan over medium heat. Pour the beer into a bowl. Dip the cauliflower into the beer, and then lightly coat with the flour batter, removing any clumps. Fry the cauliflower in the olive oil until golden, about 3 minutes per side. Transfer to paper towels to absorb any excess oil.
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