Cauliflower Fritters with Lemony Mayo

Cauliflower Fritters with Lemony Mayo

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January 14, 2015

With thanks to Bistro Rouge, where they serve these babies with Hollandaise for dipping.

  • Makes: Serves 4-6.



1 small cauliflower, cut into florets

1 1/2 cups beer (I used Wild Rose Velvet Fog)

2 cups all-purpose flour


Lemony Mayo

1/2 cup mayonnaise

finely grated zest and juice of a lemon (or to taste)

1 garlic clove, finely crushed

1 tsp. grainy mustard

salt and pepper, to taste


1Steam cauliflower florets until tender; cool and refrigerate until needed. In a deep bowl, whisk flour with beer and a big pinch of salt until smooth, dip cooked cauliflower florets in the batter and carefully place one at a time in a deep-fryer, preheated to 360?F; cook until golden brown. (Alternatively, heat a couple inches of canola oil in a pot until it's hot but not smoking - a scrap of bread should sizzle when dipped in. Cook a few at a time, without crowding the pot.) Remove with a slotted spoon, transfer to a paper towel-lined plate and season with salt.

2To make the mayo, stir all the ingredients together in a bowl, adding enough juice to keep it thick, yet tangy, and seasoning with salt and pepper to taste. Serve the fritters immediately, with the mayo for dipping.


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