Cauliflower Fritters

Total Time:
36 min
Prep:
15 min
Inactive:
17 min
Cook:
4 min

Yield:
Varies (about 24 to 30 pieces)
Level:
Easy

Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons canola oil, plus 6 cups for frying
  • 2 teaspoons coriander seeds, lightly crushed
  • 2 teaspoons red pepper flakes
  • 1 1/2 (12-ounce) bottles beer
  • 1 large head cauliflower, stem removed, broken into bite-size pieces, washed and thoroughly dried
  • 1 tablespoon smoked paprika
  • 1/4 cup fresh cilantro leaves, washed and dried
Directions
  • In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes. Stir to blend. Whisk in the beer. Set aside in a warm place for 15 to 20 minutes. It will puff up slightly, like bread dough.

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

  • In a large pot, heat the remaining 6 cups oil to 375 degrees F.

  • Line a baking sheet with paper towels and place the florets on the tray 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 and submerge them in the batter. It should coat the pieces lightly. Cook'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.

  • Drain the excess batter and lower the cauliflower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet. Fry the cauliflower in small batches. Season with salt, sprinkle with the cilantro and serve immediately.


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    This recipe is featured in:

    Fall Produce Guide