Description
Goldbraune, knusprige Panade umhüllt zarten Blumenkohl, innen saftig und mild-nussig. Fein gewürzt mit Salz und Pfeffer, sorgt jede Scheibe für herzhaften Biss und aromatischen Genuss – außen kross, innen weich.
Ingredients
Scale
- 1 Blumenkohl (cauliflower)
- 3 Eier (eggs)
- Semmel, gerieben / Paniermehl (breadcrumbs)
- Salz (salt)
- Pfeffer (pepper)
- Margarine oder Öl (margarine or oil)
Instructions
- Begin by thoroughly washing the cauliflower under running water to remove any dirt. Remove the green leaves and cut the stem so the cauliflower can sit flat on your cutting board. Using a sharp knife, break or cut the cauliflower into small, bite-sized florets.
- Fill a large pot with enough water to cover the cauliflower florets. Add a generous amount of salt to the water and bring it to a boil over high heat. Once boiling, add the cauliflower florets and cook them until they are just tender but still firm to the bite, about 5 to 7 minutes. Be careful not to overcook them, as they should hold their shape for breading and frying.
- Once the cauliflower is cooked, drain it in a colander and let it cool for several minutes until it is safe to handle. The florets should be warm but not so hot that they burn your hands during the breading process.
- While the cauliflower is cooling, prepare the breading station. Crack the eggs into a shallow bowl and beat them well with a fork or whisk. Season the beaten eggs with a pinch of salt and freshly ground pepper to taste. Place the breadcrumbs in a separate shallow bowl.
- Take each cauliflower floret and dip it first into the beaten egg mixture, ensuring it is evenly coated on all sides. Then, transfer the floret to the bowl of breadcrumbs and gently press so the crumbs stick, making sure the entire surface is covered with an even layer of breadcrumbs.
- Repeat the breading process with all cauliflower florets, arranging them on a plate or tray as you go. If needed, add more breadcrumbs to the bowl so each floret is well coated.
- Heat a large non-stick skillet or frying pan over medium heat. Add enough margarine or oil to generously coat the bottom of the pan. Once the fat is hot and shimmering, carefully add the breaded cauliflower florets in a single layer. Do not overcrowd the pan; fry them in batches if necessary.
- Fry the breaded cauliflower florets for about 3 to 4 minutes on each side, turning them gently with tongs or a spatula, until they are golden brown and crispy all over. Adjust the heat as needed to prevent burning.
- Once the cauliflower schnitzels are evenly browned and crisp, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve the Blumenkohlschnitzel hot, optionally garnished with fresh herbs or a squeeze of lemon.
Notes
Blumenkohlschnitzel are delicious served with a side of potatoes, salad, or a creamy dipping sauce such as herb yogurt or garlic aioli. For a vegan version, use a plant-based egg substitute and vegan margarine. Make sure not to overcook the cauliflower during boiling so it retains a bit of bite and doesn’t become mushy during frying.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
