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1 cauliflower
oil for deep-frying

batter:
180 g flour
1/4 l beer (mineral water or white wine)
2 yolks
30 g melted butter
pinch salt and sugar
0

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Cut the cauliflower into larger parts, and leave them in salt water for 30 minutes, then cook in boiling, salted water until firm to the bite. Drain the vegetable and wait until cold. Now cut it into small florets, heat ample oil in a heavy-based pan so that it reaches two-thirds of the way up the pan and heat until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Do not leave hot oil unattended!) Now dip the drained cauliflower florets into the batter, then carefully put them into the hot oil. Deep fry for a few minutes, or until crisp and golden brown. Then remove them from the oil using a slotted spoon and pat them off on kitchen paper.

Batter:
Stir flour, beer,(can also be mineral water or white wine) and yolks to a creamy consistency and fold it into the batter.