Květák v těstíčku

Background

Květák v těstíčku is a beloved Czech home-style classic: tender florets of cauliflower briefly blanched, dipped in a light batter, and fried to a crisp, golden finish. It appears in family kitchens, pub menus, and summer kiosks, often paired with simple sides like boiled potatoes, a squeeze of lemon, fresh parsley, or a spoon of tartar sauce. The dish traces its popularity to Central European cooking traditions where hearty vegetables meet straightforward techniques: a bright, airy batter made from pantry staples—flour, eggs, and sparkling water or beer—and a quick swim in hot oil for that satisfying crunch. The result is comfort on a plate: fragrant, juicy inside, crisp outside, and endlessly adaptable with spices like mild paprika, a hint of grated garlic, and a gentle balance of salt and pepper.

Ingredients

• 1 medium head cauliflower
• 1 cup (130 g) flour
• 2 large eggs
• 1 cup (240 ml) chilled sparkling water (or beer)
• 1 tsp baking powder
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground pepper
• 1 small clove garlic, finely grated
• 1 tsp sweet paprika
• Neutral frying oil (enough for 2–3 cm in the pan)
• To serve: lemon wedges, chopped parsley, boiled potatoes, and/or tartar sauce

Equipment

• Large pot for blanching
• Mixing bowls
• Whisk
• Slotted spoon or spider
• Large, heavy skillet or deep pot for frying
• Thermometer (optional but helpful)
• Wire rack or paper towels
• Tongs

Preparation

1. Trim the leaves and core of the cauliflower, then break it into medium florets so each piece can cook evenly and hold batter well.
2. Bring a large pot of water with a generous pinch of salt to a boil and blanch the florets until just tender but still crisp in the center, about 3–4 minutes. Drain thoroughly and let steam off so surfaces are dry.
3. In a bowl, whisk together the dry mixture: flour, baking powder, salt, pepper, and paprika.
4. In another bowl, whisk the wet mixture: the eggs with the chilled sparkling water (or beer) and the grated garlic.
5. Pour the wet mixture into the dry and whisk gently until just combined. The batter should be smooth yet light; add a splash more sparkling water if needed.
6. Let the batter rest for 10 minutes while you heat the frying oil.

Cooking

1. Heat a wide skillet with enough oil for shallow frying. Aim for about 175–180°C (350–355°F). If you do not have a thermometer, a drop of batter should sizzle on contact.
2. Dip each cooled floret into the batter, letting excess drip back into the bowl so the coating stays light and crisp.
3. Fry in batches, without crowding, turning once, until deep golden and crisp, usually 3–4 minutes per batch. Adjust heat to maintain gentle, steady bubbling.
4. Transfer to a rack or paper towels. Sprinkle a tiny pinch of salt while hot to brighten flavor.

Serving

Serve immediately with a squeeze of lemon and a scatter of parsley. Traditional sides include simple boiled potatoes glossed with butter, or a tangy spoon of tartar sauce. The contrast of hot, crisp batter and cool, citrusy or herby notes showcases the sweet, nutty character of the cauliflower.

Tips and Variations

• Lighter batter: Add an extra splash of chilled sparkling water right before dipping if the batter thickens as it rests.
• Pub-style aroma: Substitute part or all of the sparkling water with cold beer for a malty note.
• Seasoning shift: Sweet paprika is classic; for more warmth, increase it slightly and balance with a pinch more salt.
• Clean frying: Skim stray crumbs between batches to keep the oil clear and prevent bitterness.

Storage

For best texture, enjoy right after frying. If needed, keep batches warm on a rack in a low oven while finishing the rest. Leftovers can be crisped in a hot oven or air fryer; refresh with a small squeeze of lemon and a pinch of salt before serving.

Step-by-step Summary

1. Blanch the cauliflower in water with salt for 3–4 minutes; drain and cool.
2. Mix dry: flour, baking powder, salt, pepper, paprika.
3. Mix wet: eggs, sparkling water or beer, garlic.
4. Combine to a smooth batter; rest 10 minutes.
5. Heat oil to 175–180°C and fry florets 3–4 minutes per batch.
6. Drain, season with a little salt, and serve with lemon, parsley, potatoes, or tartar sauce.

How to Enjoy

Pair with a crisp salad, a cold lager if you used beer in the batter, or sparkling water with extra lemon. Each bite should be hot and crunchy; dip lightly into tartar sauce or simply season with more salt and pepper to taste. The gentle spice of paprika, the aroma of garlic, and the lively bubbles from the chilled sparkling water or beer keep the batter airy and the cauliflower the star.