500 g Cauliflower
4 level tbsp Cayenne pepper
50 g Crème fraîche
2 units Eggs
15 g Fresh mint
0.5 tsp Freshly grated nutmeg
1 units Lime
100 g Natural yoghurt
200 g Panko (Asian breadcrumbs)
300 ml Rapeseed oil
1 tbsp Salt
100 g Wheat flour (type 405)
Wash the cauliflower, cut into large pieces and cook in a medium-sized pan of boiling salted water for approx. 5 mins. until it is still firm to the bite. In the meantime, prepare a breading line with 3 bowls - one each with flour, panko and beaten egg. Add salt, grated nutmeg and cayenne pepper to the beaten egg and stir everything together.
Ingredients
500 g Cauliflower, 100 g Wheat flour (type 405), 200 g Panko (Asian breadcrumbs), 2 units Eggs, 1 tbsp Salt, 0.5 tsp Freshly grated nutmeg, 2 level tbsp Cayenne pepper
Drain the cooked cauliflower and coat in breadcrumbs. First coat the cabbage in the flour, then in the beaten egg and finally roll well in the breadcrumbs until the florets are evenly coated.
Wash the mint and lime for the dip. Shake the mint dry and cut into fine strips, grate the zest from the lime and squeeze out the juice. Mix the crème fraîche with the yoghurt, lime zest, lime juice, mint, salt, cayenne pepper and pepper until smooth.
Ingredients
15 g Fresh mint, 1 units Lime, 50 g Crème fraîche, 100 g Natural yoghurt, 2 level tbsp Cayenne pepper
Now heat the rapeseed oil in a medium-sized pan to approx. 160°C and fry the breaded cauliflower florets over a medium heat for approx. 5 mins. until golden brown. Serve the finished wings on the spicy dip.
Ingredients
300 ml Rapeseed oil
2153
32.46 g
169.29 g
127.18 g
