Ingredients:
- Broccoli 1 head
- Water 2 liters
- Salt 1 tbsp. a spoon
- For batter:
- Chicken egg 1 piece
- Wheat flour 1 cup
- Kefir 100 ml.
- Salt 0.5 tsp
- Vegetable oil 1 cup
Cooking method:
Step 1. Rinse the head of broccoli thoroughly under running water and divide into separate inflorescences. Dip in boiling water and cook over moderate heat for no more than 5 minutes.
Step 2 Discard cabbage in a colander and cool under a stream of cold water. Let the cabbage inflorescences dry.
Step 3 In a deep plate, beat the yolk with kefir (natural yogurt, tan or yogurt), salt and spices. Add the sifted flour and knead the smooth batter. Separately, whip the protein into lush foam. Gently mix it into the dough. By consistency, it should become like thick sour cream.
Step 4 Dip each cabbage inflorescence in a dough batter and fry in a well-heated frying pan in vegetable oil. When the inflorescence is covered with a golden brown on all sides, shift it onto napkins folded in several layers to remove excess fat.
Step 5 Ready broccoli in batter can act as a side dish for meat or fish, or it will become an independent dish. This dish must be liked by everyone who tastes it.
Bon Appetit!
