Crispy florets with curd dip

Name: Crispy florets with curd dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp salt, white pepper; 150 g flour, 1 msp. baking powder; 1/8 l White wine; 8 TABLESPOONS + 6 tablespoons whipped cream; 40 g grated parmesan; 1 (1.3 kg) cauliflower; 1 Garlic clove; 1 collar Chives; 400 g Low-fat curd; 5 TABLESPOONS Mineral water; 2 l oil for frying

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Eggs (Gr. M)
7-10 Tbsp salt, white pepper
150 g flour, 1 msp. baking powder
1/8 l White wine
8 TABLESPOONS + 6 tablespoons whipped cream
40 g grated parmesan
1 (1.3 kg) cauliflower
1 Garlic clove
1 collar Chives
400 g Low-fat curd
5 TABLESPOONS Mineral water
2 l oil for frying

Directions

1
Beat the eggs and 1/2 teaspoon salt with a hand mixer until frothy. Sift flour and baking powder on top and stir in. Stir in wine, 8 tbsp. cream and parmesan. Let the dough swell for about 20 minutes
2
Clean and wash the cauliflower and divide it into florets. Cook in boiling salted water for 6-8 minutes. Quench and drain
3
Peel garlic and chop finely. Wash the chives and cut into small rolls. Mix quark, 6 tablespoons cream, mineral water, 3/4 chives and garlic. Season to taste with salt and pepper
4
Heat the oil to 180 °C in a high pot or deep fryer. Pull the cauliflower florets through the wine dough in portions
5
Fry the florets in portions in hot oil until golden brown. Drain well on kitchen paper. Arrange everything. Black Forest ham and bread go well with it