Cauliflower in batter

Ingredients:

• 1 small head of cauliflower, separated into medium-sized florets
• 100 g of wheat flour
• 2 eggs, separate the whites from the yolks
• 2 tablespoons of vegetable oil
• Vegetable oil for deep-frying

Preparation:

1. Blanch the cauliflower in boiling water for 2 minutes. Transfer to a colander and rinse under cold water to stop the cooking. Dry thoroughly.
2. Place flour and a pinch of salt in a large bowl. Whisk the egg yolks with 175 ml of ice water, then fold them into the flour and vegetable oil until smooth. In a separate clean bowl, beat the egg whites until stiff, then fold them into the batter.
3. Heat oil in a deep fryer or large wok to 190°C (350°F). Coat the cabbage in the batter and carefully place it into the hot oil using a slotted spoon. Fry for 2-3 minutes until golden brown and fluffy.
4. Place on paper towels and repeat the same steps with the remaining cauliflower. Season the cauliflower with salt and serve with mayonnaise.