Cauliflower Fritters

Total Time:
25 min
15 min
10 min

4 to 6 servings

  • Cilantro-Ginger Sauce:
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons coriander seeds
  • 1 splash red wine vinegar
  • 1 small bunch cilantro leaves, snipped with scissors
  • Cauliflower Fritters:
  • 1 1/2 cups all-purpose flour, plus more as needed
  • 1 tablespoon turmeric
  • 1 tablespoon ground ginger
  • 1 tablespoon canola oil, plus 6 cups for frying, divided
  • 1 1/2 bottles beer, at room temperature
  • 1 large head cauliflower, stemmed, broken into bite-size pieces, washed and thoroughly dried
  • 1 tablespoon smoked paprika
  • Water, for thinning
  • For the sauce: Put all of the ingredients into a bowl and toss to combine.

  • For the fritters: In a medium bowl, sift together the flour, turmeric and ground ginger. Add 1 tablespoon of canola oil and whisk in the beer. Set aside in a warm place because, like a bread dough, it will puff up slightly.

  • Put the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to coat.

  • In a large pot, over medium heat, add the remaining 6 cups of canola oil and heat to 350 degrees F.

  • Prepare a baking sheet fitted with paper towels or a kitchen towel to drain the florets as they come out of the oil. Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon or spider (Chef's Note: Alternatively, use your fingers), and submerge them into the batter. It should coat the pieces lightly. (Chef's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.)

  • Test 1 piece of cauliflower to check for seasoning. Drain the excess batter and lower the cauliflower bite into the oil. It should bubble slightly and the cauliflower should gradually rise to the surface. Fry until golden brown on all sides and transfer the piece to a kitchen towel. Season with salt and, when cool enough, taste. Season the remaining uncooked cauliflower with salt, if desired, prior to dredging in the batter. Fry the cauliflower in small batches and drain on the prepared baking sheet. Season with salt, if desired, and transfer to a serving bowl. Garnish with the Cilantro-Ginger Sauce and serve immediately.

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4.1 15
I can't drink any or use any alcohol beverages at all even non-alcoholic beers either, can I substitute root beer or any flavored soda; instead/<br /> item not reviewed by moderator and published
To Nora - There are non-alcoholic beers on the market that will do the same thing as the "regular" beer. It's sold at my grocery store, along with the alcoholic beer. I think "O'Doul's" is a brand name. Note: I can't post this comment without rating the recipe, but since I've not tried it myself, i can only rate it by its description. item not reviewed by moderator and published
This dish was perfectly delicious for my families taste. We prefer not to have our food burning hot with spices. We will serve this as an appetizer often. This recipe like others is meant to use as a guide, if one likes it wonderful, if they need more spices, add them to your personal taste. All cooking is done in this manner. item not reviewed by moderator and published
Next time I will make the add some heat to the batter...other than that it was good! item not reviewed by moderator and published
To Nora- You can use club soda or ginger ale! Try to use a ginger ale tha's not too sweet, like the Jamaican style ones. item not reviewed by moderator and published
I used onions and broccoli instead of cauliflower. The batter was perfectly crisp, but it was overall pretty tasteless once cooked. I didn't try the dip as I used Alex's Indian braised chicken recipe to dip them in. Don't get me wrong, we liked them, but I won't be making them again. item not reviewed by moderator and published
I hate when people put bad comments, she's just trying to introduce us to Indian food for people like me, this would be my first time getting to know some of the ingredients they use. Think positeve please, if you don't like it just try your own ingredients. item not reviewed by moderator and published
Very Tasty and not difficult to make. No one said this was authentic Indian food, it is just plain good and in introduction to Indian flavors. item not reviewed by moderator and published
What can I use to substitute for beer? I don't drink alcohol and don't want to buy it for the recipe. Any suggestions? TIA Nora :) item not reviewed by moderator and published
These were so good I could not stop eating them! I may try this recipe with broccoli next time too! item not reviewed by moderator and published
flavor is not there...pick up an indian cookbook and you will do better item not reviewed by moderator and published
Alex, you are the most serene chef I've ever seen and it's what first attracted me to your show. You cook with so much love and the Cauliflower Fritters are like little yummy kisses. I'm going to fix the chicken thighs tonight, if they are as good as the Cauliflower my family will be very happy. item not reviewed by moderator and published
hey ... donot tell me that just because you have used some ingredients from india store and did some thing you feel like it does not become "INDIAN" can you tell me in which part of INDIA they do it like this???? item not reviewed by moderator and published
My girl friend and are snacking on this as we cook the rest of the recipes from "Classic Indian Dishes" episode. They are amazing and can't stop eating them! The sauce has a nice sweet zing to offset the spicy cauliflower. Can't wait to make this for friends! item not reviewed by moderator and published
The califlower was the bset. I made this for friends today and the all loved it. I will be making this again. Judy Craig item not reviewed by moderator and published

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